15 Best Saint Lucian Dishes and Foods

Green figs and saltfish is a classic Saint Lucian dish made with boiled green bananas and salted cod, which locals refer to as “fig’ and “saltfish,” respectively. It originated as a dish for enslaved people before incorporating more spices and flavors to achieve its modern form.

Typically served as a breakfast dish, this food combo dates back to the 19th century when bananas and salted codfish imported from Canada were inexpensive foodstuffs used to feed enslaved Africans.

Green figs and saltfish go well with a side of breadfruit, salads, or chilled beer as a simple yet filling meal.

Green figs and saltfish is a classic Saint Lucian dish made with boiled green bananas and salted cod, which locals refer to as “fig’ and “saltfish,” respectively. It originated as a dish for enslaved people before incorporating more spices and flavors to achieve its modern form.

Typically served as a breakfast dish, this food combo dates back to the 19th century when bananas and salted codfish imported from Canada were inexpensive foodstuffs used to feed enslaved Africans.

Green figs and saltfish go well with a side of breadfruit, salads, or chilled beer as a simple yet filling meal.

Bouyon is a hearty and rich one-pot stew that reflects Saint Lucia’s multicultural heritage. It is basically a lunch dish cooked with various cuts of meat (especially pork and pig tails), ground provisions, and breadfruit or green bananas.

Enslaved Africans and East Indian laborers were the first to make bouyon. Since they couldn’t afford costly cuts of meat, they opted for pigtails, snouts, trotters, and chicken feet.

Bouyon is a common sight during the Creole Heritage Month in October, celebrating the rich layers of cultural influences that create Saint Lucia.

Fried bake, or simply “bake,” is a versatile fried dough that Saint Lucians enjoy as a breakfast dish, snack, and street food. It is prepared by deep-frying flat discs of dough made with flour, water, salt, and a leavening agent.

Crispy fried bake is an ideal side dish for saltfish, cheese, butter, and fried eggs. Outside Saint Lucia, this fried dough is also popular in many Caribbean countries in the West Indies, from Grenada to Guyana.

Cassava bread is a traditional Saint Lucian dish dating back to pre-Columbian times. With grated cassava as the main ingredient, it is a gluten-free side dish or appetizer that offers a mild, nutty flavor.

Both locals and tourists in Saint Lucia enjoy consuming cassava bread alongside cheese, butter, saltfish, and soups. While this exotic flatbread is suitable for all meals, it is commonly served as a breakfast dish.

Lambi, or conch stew, is a beloved dish in Saint Lucian cuisine. Its star is conch, a medium or large-sized sea snail found throughout the waters of the Caribbean.

The preparation of lambi involves extracting conch meat from large sea snails, pounding the meat to tenderize it, marinating it with spices, and cooking it into a rich and spicy stew.

With a side of rice, dumplings, or ground provisions, lambi is a terrific dish to serve on festive and special occasions. Many local dining establishments offer it on Friday nights and the weekends.

Callaloo is a well-liked vegetable stew in Saint Lucia and other Caribbean countries. While it comes in many forms, the Saint Lucian version traditionally includes crab and pigtails cooked alongside amaranth, taro leaves, or spinach.

Other important ingredients for callaloo are coconut milk, milk, onions, garlic, and spices, resulting in a thick, creamy, and savory stew. This stew is especially on rainy days when its comforting flavor really shines.

Fried plantain is a simple yet popular dish in Saint Lucia as well as much of the Caribbean and Latin America. It is a quick snack or a delectable side dish that goes with many Saint Lucian entrees.

Many people like to cook with ripe plantains since they yield a crispy caramelized exterior that contrasts nicely with the soft, sweet interior. A sprinkle of sea salt on top or hot sauce on the side can complement the flavor even better.

Paime is a cherished dessert in Saint Lucia. It is a steamed dish consisting of a spiced mixture of cornmeal, coconut, and pumpkin wrapped in banana leaves.

The steaming process turns paime into a moist, dense pudding-like cake with a sweet and spiced flavor profile. This specialty is a must-have treat for Creole Day celebrations on the last Sunday in October.

Paime is available in many other countries under different guises. People call it paime or payme in Trinidad and Tobago and conkies in Barbados and Guyana.

Herring and breadfruit is a classic food combo in Saint Lucia. It turns two of the most common ingredients in local cuisine into a versatile dish suitable for any meal.

To prepare this inexpensive and flexible dish, locals soak salted herrings in water and sauté or simmer them with spices while boiling or roasting breadfruit. The combination of the salty, flavorful herring, the mild, potato-like breadfruit, and a refreshing salad creates a balanced meal.

Curried goat, or goat curry, is a flavorful Saint Lucian dish originating from the influence of Indian immigrants. It can be made with either boneless or bone-in goat, but I recommend the latter for flavor.

Curried goat involves slow-cooking goat meat with coconut milk, onions, garlic, and curry spices. Locals mainly serve this savory and aromatic meat specialty with plain white rice or rice and peas.

Black pudding is a savory blood sausage in Saint Lucia. Brought to the island by Europeans, it is a rich dish suitable for serving with bread or starchy sides.

The main ingredients of black puddings are pig’s blood, fat or suet, fillers like bread or oatmeal, and spices. The resulting sausage can be fried or grilled.

Stewed chicken backs are a common Saint Lucian dish made a generally less desirable part of the chicken. Though chicken backs have more bones than meat, this section is ideal for producing flavorful dishes if prepared properly.

Such a method is to simmer chicken backs with spices, tomatoes, onions, and garlic until tender. Stewed chicken backs are a hearty specialty to serve with rice, bread, or ground provisions.

Cow heel soup is a filling and nourishing dish widely enjoyed in Saint Lucia and other Caribbean countries. Locals prepare it by slowly cooking cow heels (feet), vegetables, ground provisions, dumplings, and herbs.

While cow heels are rather tough, the slow cooking process melts the connective tissues and unlocks their gelatinous and tender goodness. Serve this rich soup with bread or ground provisions, and you will soon beg for another helping.

Roti is a beloved flatbread for Saint Lucians, who learned to make it from Indian immigrants. Compared to other dishes in local cuisine, roti is a relatively recent addition, dating back to around the mid-20th century.

Rather than serving roti with curry like the rest of the world, Saint Lucians prefer using the flatbread as a wrap. They typically roll roti around a savory filling of curried chickpeas, vegetables, or meat, creating a quick and portable meal.

I have just given you a tour of the best dishes in Saint Lucia; get ready to learn about what makes local cuisine outstanding next.