Green Fig and Saltfish:

• The national dish of Saint Lucia, Green Fig and Saltfish, combines salted codfish with green bananas (known locally as “figs”). The fish is sautéed with onions, tomatoes, and peppers, and served alongside boiled green figs. This savory dish is a flavorful and authentic taste of the island.

Bouyon:

• Bouyon is a hearty stew made with a variety of meats such as pork, beef, or chicken, along with local vegetables and ground provisions like yams, dasheen, and plantains. It’s seasoned with fresh herbs and spices, creating a comforting and nutritious meal that showcases the island’s culinary traditions.

Accra:

• Accra, or fish cakes, are a popular snack in Saint Lucia. Made from salted codfish mixed with flour, herbs, and spices, then deep-fried to a golden brown, these crispy bites are often served with a spicy dipping sauce. They make for a delicious appetizer or a quick snack.

Callaloo Soup:

• This traditional Caribbean soup is made with callaloo leaves (similar to spinach), coconut milk, and often includes crab or other seafood. The soup is flavored with onions, garlic, and a blend of local spices, resulting in a rich and creamy dish that’s both nutritious and delicious.

Breadfruit:

• Breadfruit is a versatile and staple ingredient in Saint Lucian cuisine. It can be boiled, roasted, or fried and is often served as a side dish. One popular preparation is roasted breadfruit, where it’s cooked until soft and served with butter or used as a base for various dishes.