Saint Lucia’s cuisine can be summed up as Creole, fresh and variety.
Before the all inclusive resorts came to Saint Lucia, the cuisine was an eclectic combination of Amerindian, French Creole, British, Asian and Caribbean flavors. Now it’s even a bit more international. Saint Lucia’s food is an incredible mix of styles ranging from grilled fish and bakes (biscuits) found on roadside stands and street fairs to 5 star restaurants like Dasheene, located at the beautiful Ladera resort. Saint Lucia’s food is a combination of fresh tropical fruits and vegetables to stews and soups prepared in a coal pot. It’s the Friday night Fish fry in Gros Islet or Anse La Raye and some of the freshest island produce and seafood exemplifying the essence of farm to table.
Eat like a local with some BBQ pork from a street cart in Gros Islet. Pick up some fresh catch of the day served with rice and peas at a little backyard restaurant in Soufriere. Try some spicy black pudding at a roadside stand or food truck in Rodney Bay.
Or dine in awe of the view of the Pitons at one of the fine dining restaurants at some the Soufriere area resorts, like Dasheene at Ladera.
Check out some of the local specialties suggested by the Saint Lucia Tourism Authority:
Saltfish & Green Figs is the national dish of Saint Lucia, harking back to the nautical past when salted cod was a staple on long voyages. Stewed with seasoning peppers and onions, the saltfish is served with boiled, unripe bananas and enjoyed day in and day out across the island
- Hot Bakes and Cocoa Tea is a favourite island breakfast, pairing a cup of delicious local cocoa, spices and milk savoury with hot, deep-fried bread like a savoury doughnut. Nothing can compare with an early start Lucian-style!
- Lambi is the Patois name for conch, which is caught by local fishermen, extracted from its impressive shell and served up in restaurants across Saint Lucia, whether it’s in a Creole-spiced stew at a street stand or a fine-dining creation at a top restaurant.
- Want to keep it really authentic? While bouillon may be a stock cube in some cuisines, in Saint Lucia it’s a hearty, rustic stew containing pig tail or some other exotic cut of meat, simmered in one pot with ground provisions, seasonings and hand-rolled dumplings.
- Lionfish is new to Saint Lucia’s tables, but cooks and chefs around the island are creating new recipes and special dishes to encourage the fishing of this highly invasive, destructive species. Once the dramatic spines are gone, lionfish is a tender, white and delicious fish which is becoming an eco-friendly trend in the island.
Wash all of it down with a bottle of Piton Beer or St Lucia Rum.
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