Saint Lucian cuisine is a combination ofFrench,East Indian andBritish dishes. Before colonization, theCaribs and theArawaks occupied the island, surviving on its various natural fruits and vegetables likemangoes,oranges,tangerines,avocados, andbreadfruit.
St Lucia is known for its national dish consisting ofgreen bananas andsaltfish locally known as "green figs and saltfish";breadfruit and saltfish is an alternative favourite among the locals.[1]
Other speciality dishes includebouyon, a thick red beans one-pot soup meal made of meat, ground provisions (ground tuber foods) and vegetables. Other popular local dishes includecallaloo soup, accra (a fried snack composed of flour, egg, seasoning and the main ingredient of saltfish, usually prepared aroundEaster), green fig salad (actually made with green bananas), cocoa tea (a traditional breakfast spiced hot drink) and bakes (fried bread, also referred to as "floats") among others.[2]
The island's British and Indian influences are seen in the variety of spices used in its cuisine, which include garlic,cinnamon,nutmeg,cocoa,parsley,cloves, andallspice. A wide range of local fruits likegolden apples, mangoes,starfruit, andtamarind are used to make juices, althoughlime juice (lime squash) seems a more popular choice to be enjoyed in conjunction with the local specialties.[3]
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