Saint Lucian cuisine
 | This article includes a list of general references, but it lacks sufficient corresponding inline citations. (February 2014) |
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. One famous dish, bouyon, can be cooked with meat, plantains, dasheen, Yam and dumplings. 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
- Cuisine in St. Lucia at the St. Lucia Tourist Board
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