Green Fig and Saltfish:

• The national dish of Saint Lucia, Green Fig and Saltfish, combines salted codfish with green bananas (locally called “figs”). The saltfish is sautéed with onions, tomatoes, and peppers, and served alongside boiled green figs. This savory and satisfying dish is a staple of the island’s cuisine.

Bouyon:

• Bouyon is a hearty and flavorful stew made with a variety of meats (such as pork, beef, or chicken), local vegetables, and ground provisions like dasheen, yams, and plantains. It’s seasoned with fresh herbs and spices, creating a comforting and nutritious meal often enjoyed as a communal dish.

Accra:

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

Callaloo Soup:

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