Top 5 Saint Lucian Foods

Green fig and saltfish is the national dish of the Caribbean island of Saint Lucia. One might think that the dish includes figs, but that is just how the locals call an unripe banana, the first exported product of the island. Bananas are so popular in the Caribbean that they are often used in main courses, as side dishes, or even in salads because they are not so sweet and taste similar to potatoes. As for the saltfish, cod is traditionally used, but any other salty fish can replace it. In the past, salt cod was given to slaves due to its low price and high nutritional value. Originally, slaves cooked the fish and bananas with various spices and condiments, so green fig and saltfish was created as a result. The fish had been salted for ages as a way to preserve the food for a longer period of time. Bananas are typically boiled in a deep pan and the fish is boiled and then sautéed with cooked bananas, onions, garlic, cabbage, pepper, and tomatoes. The result is a colorful dish with spices that elevate the green bananas and provide excellent flavor. It is prepared on special occasions such as Jounen Kweyol festival in October, but also on weekends for a family lunch.Expand

The preparation for this spicy-sweet fruit salad originating from St. Lucia is as simple as it can be – mangoes are thinly sliced, then mixed with a combination of crushed garlic, salt, pepper, oil, water, and pepper sauce. All that's left to do is to let the dish chill for a few minutes, and then it can be consumed straight away.Expand

Curried lambi is a traditional seafood stew originating from St. Lucia. The dish is prepared with a combination of conch (lambi), garlic, scallions, curry powder, salt, oil, coriander, thyme, and carrots. The conch is cut into smaller pieces and it’s then cooked until tender with salt, garlic, and scallions. The curry powder is lightly sautéed in oil with the coriander, thyme, and conch pieces with its liquid. The carrots are chopped and added to the pot, and the dish is then cooked until the vegetables become tender. Once prepared, curried lambi is served immediately.Expand

Conkies is a traditional dish of the West Indies that's especially popular in Barbados, and Saint Lucia and Trinidad and Tobago (where it's called paime). It's made with a combination of cornmeal, spices (cinnamon, nutmeg), grated pumpkin, coconut, sweet potatoes, raisins, flour, sugar, butter, and sometimes eggs. The mixture is wrapped in banana leaves, then steamed until it solidifies. Conkies are served on their own as a dessert or as a side dish accompanying fish cakes or fried fish. They can also be served for breakfast with a cup of tea or coffee on the side. Traditionally, they're prepared during November to celebrate Barbados' independence, or late October to celebrate Creole Day on Saint Lucia. Expand

Breadfruit balls is a traditional snack originating from St. Lucia, but it's also popular in Dominica. It's usually made with a combination of breadfruit, onions, garlic, parsley, celery, breadcrumbs, eggs, grated cheese, and salt. The breadfruit is cut into quarters, cleaned, boiled until soft, then mashed and cooled. It is mixed with the other ingredients, and the mixture is shaped into balls that are rolled in breadcrumbs and fried or baked. Breadfruit balls are always served hot.Expand