Living on a volcanic island has it challenges but it also has its perks. In St. Lucia the rich volcanic soil of the island yields a vast supply of produce earning the country’s status as one of the leading banana producing Caribbean islands. There are about 12 varieties of bananas produced in St. Lucia. Of course, there is also the wide assortment of tropical fruits which include papayas, mangoes, soursops, passion fruits, guavas, coconuts and pineapples.

With this rich culinary offering, the St. Lucian chef or regular cook can create tantalizing dishes to satisfy the palace and seduce the taste buds. The food is a delectable combination of Creole with French and West Indian influences. Creole style dishes, curries, pepperpot stews, and callaloo soup are staples in the island. Add seafood to this wonderful selection of foods and the local cuisine is a hit!

Local dishes include a wide use of langouste (local lobster) prepared in a assortment of ways, lambi (conch) and other types of seafood, often teamed with breadfruit and green bananas (green figs). In fact, the national dish is green figs and saltfish. Pepperpot and fried plantain are two of the dishes often consumed by St. Lucians.

As with many other Caribbean islands, the people in St. Lucia like it spicy. And by spicy we mean HOT!!! The veritable scotch bonnet pepper which combines a unique and distinct flavor with a kick that will send unsuspecting tourist to the tap with eyes red, ears steaming, mouth watering and panting, if consumed in excess. Granted, these peppers are camouflaged in rich yellow or red sauces and served with fish, meats and anything ripe for consumption, so the untrained palate can become scorched with the fiery pepper on contact. 

Rum is the local drink of choice when in St. Lucia. This spirit is often used in punch and cocktails. Along with fruit juices there is the locally brewed beer, Piton named from the famous twin peaks of St. Lucia. There is also the seajoss which is a form of seaweed renowned for its nutrition and vitality. This wonderful plant from the sea has the age-old reputation of being a powerful aphrodisiac. This seajoss has often enhanced with spices, fruits and natural flavorings.

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Here are two St. Lucian recipes you can try!

St. Lucia's national dish

Green Figs (green bananas) with Saltfish

INGREDIENTS:

½ lb saltfish

1 doz green figs (green bananas)

Tomatoes

Chives

Garlic

Sweet peppers

Seasonings peppers

Onions etc.

METHOD:

Boil saltfish for about 5 mins. to remove some of the salt.

Rinse with cold water and remove scales.

De-bone saltfish and separate into small pieces.

Prepare your choice of fresh seasonings Sauté seasonings in a tablespoon of oil for about two mins.

Add saltfish and stir for about 4 to 5 mins.

Optional you could add 1 to 2 tablespoons of water and black pepper for taste. Boil green figs (green bananas) until soft. Drain water and serve with saltfish.

You can also add some roasted breadfruit. Do this by placing a whole breadfruit with the skin on over coals or an open fire, then peel and slice. Breadfruit can also be roasted on the stovetop or in the oven.

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Baked Stuffed Breadfruit

INGREDIENTS:

1 whole breadfruit

salt and pepper

½ lb. minced meat

¼ lb. minced ham

1 onion chopped

1 tomato chopped

1 oz butter

1 clove garlic

chives

METHOD:

Parboil breadfruit in salted water. Sauté onion, garlic and chives in oil, add meats and lightly fry, add tomato, salt and pepper. Peel and core the breadfruit, fill with mixture, brush with butter and bake in greased dish in moderate oven for about 30 minutes, basting from time to time. Serve hot.

Recipe from www.caribbeanrestaurant.net