Saint Lucian Recipes

Saint Lucian cooking is Creole at heart, with African, French, British and Indian influences, and a strong dependence on ground provisions and saltfish. The national dish, green fig and saltfish, pairs boiled green bananas with sautéed salted cod and is eaten at breakfast and lunch. Bouyon, a thick soup of red beans, root vegetables, dumplings and meat, is a weekend favorite. Fried breads called bakes go with saltfish, and breadfruit, plantain and yam appear at most meals, along with stewed or fried fish and chicken. Smoked herring is stewed with onions and eaten with boiled or roasted breadfruit. Hot cocoa tea, made from local cocoa with cinnamon and nutmeg, is a classic morning drink. Banana and cocoa farms shape the island's food, and lime squash and rum punch are common drinks.

Staple ingredients

• green bananas (figs)
• saltfish
• breadfruit
• ground provisions
• red beans
• cocoa
• coconut
• fresh fish

• Soups 1
• Main Dishes 2
• Breads 1
• Drinks 1

Soups

• Saint Lucian Bouyon (Red Bean and Provisions Soup)LC2 h 30 minMedium

Main Dishes

• Green Fig and Saltfish (Saint Lucian National Dish)LC1 h 5 minEasy
• Smoked Herring and Breadfruit (Saint Lucian Style)LC1 h 15 minEasy

Breads

• Saint Lucian Bakes (Fried Bread)LC35 minEasy

Drinks

• Saint Lucian Cocoa Tea (Spiced Hot Chocolate)LC30 minEasy