If you haven’t been to St. Lucia, you should make plans to go in the near future. This charming island compensates for its small size with a bold personality and lasting impact on visitors.
While you’re there, try green figs and saltfish, a signature dish. For clarity, the figs used in this dish aren’t sweet, inverted flowers. Figs is the name St. Lucians have for green bananas.
Here’s what to know about this signature St. Lucian meal.
A Brief History of St. Lucia and Its Influence on Local Cuisine
In order to understand St. Lucian cuisine, it helps to be familiar with the island’s rich history. The first inhabitants of St. Lucia were the Amerindians, who called St. Lucia home for about eight centuries. According to The Embassy of St. Lucia to The United States of America, “they named the island ‘ianoula,” which means “where the iguana is found.”
Before its present name, St. Lucia was called Hewanorra and Sainte Alousie. Today, it’s the only Caribbean island to be named for a woman, Saint Lucy of Syracuse. It also goes by the nickname “Helen of the West Indies.” This refers to Helen of Troy, who was renowned for her beauty.
Ownership of St. Lucia changed hands across history. Aside from the indigenous communities, the Dutch, Spanish, French, and English all locked horns for power over the island. There’s also the African influence, which was born of slavery. This explains why St. Lucian cuisine, and every other aspect of the island, is so diverse.
This Beloved Dish Is Served Just About Everywhere In St. Lucia
You’ll find green figs and saltfish at just about every St. Lucian eatery, from resort restaurants to humble, local establishments. It can be eaten during major holidays and festivals, including Jounen Kwéyòl (Creole Day) in October.
Saint Lucia Tourism Authority explains, “Locals boil unripe bananas and then add salt-cured boiled or flaked cod.” This can be paired with breadfruit, fried plantains, or a delicious bowl of callaloo soup. If you’ve got a really hearty appetite, you can opt to have them all.
Loop News adds, “The saltfish is sautéed with local peppers, thyme, chives, onions, and other herbs and spices. Sauteing the ingredients allows it to seep into the fish for a delightfully bold flavor.”
No meal is complete without the right beverage. A freshly made fruit juice pairs nicely with the dish. There’s also the Piton beer—a crisp, refreshing pilsner that is tasty enough to be enjoyed alone.
Looking for something that has more kick? Add Chairman’s Reserve, a locally-produced rum, to any cocktail.
