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, andbreadfruits.
St Lucia is known for its national dish consisting ofgreen bananas andsalt fish locally known asgreen figs and saltfish;breadfruit and salt fish is also an alternative favourite among the locals.[1]
Other speciality dishes include a dish known asbouyon, which is 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, cocoa tea (a traditional breakfast spiced hot drink) and bakes (which is a fried bread; it is 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,tamarind are used to make juices, althoughlime juice (lime squash) seems a more popular choice to be enjoyed in conjunction with the local delicacies.[3]
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