Jounen Kwéyòl (Creole Day) is celebrated in Saint Lucia on the last Sunday of October across the entire island, and has been held annually since 1984. On the Sunday of this week, the various towns chosen to host this festival put out the result of their grand preparations; local dishes and foods such as roast breadfruit, Green Fig and Salt Fish (The National Dish of Saint Lucia), plantain, king fish, Manicou (opossum), Souse (a soup made with pork and often cucumber), fried bake and floats, Accra (a fried dough which contains salt fish), Paime (otherwise known as Conkies) and a famous dish known as Bouillon (fish, chicken or meat stewed with dasheen, yams, plantains, banana and dumplings) Also local drinks such as Cocoa Tea, Golden Apple Juice, Guava Juice and more. Apart from the food part, the event is collaborated with kweyol music some of which have been past down to and from many generations. The most widely used instrument besides vocals are the Tambos (drums) and are beaten throughout as people speak in the creole language and have a merry time. Most people commemorate this day by wearing the island's National Wear such as the Wob Dwiete. Persons who do not want to wear the extreme layers of skirts and dresses make clothing out of special plaid material called Madras which is one of the cloths used in the national wear. Among the places which celebrate it every year are Mon Repos and Dennery.
Guilbault, Jocelyne (1999). "Saint Lucia". Garland Encyclopedia of World Music, Volume Two: South America, Mexico, Central America, and the Caribbean. Routledge. pp. 942–951. ISBN0-8153-1865-0. (Missole - Saint Lucian)