Saint Lucian cuisine

From Wikipedia, the free encyclopedia
Jump to: navigation, search

Saint Lucian cuisine is a combination of French 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 known for its famous dish banana and salt fish; breadfruit and salt fish is also popular. 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.

External links[edit]