Saint Lucian cuisine
Saint Lucian cuisine is a combination of French, East Indian and British dishes. Before colonization, the Caribs and the Arawaks occupied the island, surviving on its various natural fruits and vegetables like mangoes, oranges, tangerines, avocados, and breadfruits. St Lucia is also known for its famous dish banana and salt fish; breadfruit and salt fish is also popular. Salt fish is often served with ackee, a fruit originally from Ghana that has importation restrictions due to being partially poisonous. One famous dish, bouyon, can be cooked with fish, chicken, meat, plantains, bananas, dasheen, ground yams and dumplings. Some bouyon recipes include coconut water or coconut milk. The island's British influence is seen in the variety of spices used in its cuisine, which include garlic, cinnamon, nutmeg, cocoa, parsley, cloves, and allspice. Many St Lucians have a cold glass of water or fresh coconut water after their meals.
References
External links
|
|---|
| | Sovereign states | |
|---|
| Dependencies and
other territories | |
|---|
|
