Saint Lucian
Green figs and saltfish, the Creole soul of the Windwards.
Green Fig and Saltfish
Saint Lucia's national dish — boiled green bananas (called 'figs') tossed with salt cod that's been soaked, flaked, and sautéed with onion, sweet pepper, tomato, and herbs. A humble, savory plate of the island's two staples, eaten for breakfast or any meal.
View page →Saint Lucian cooking is the Creole food of the Windward island where French and English colonial layers sit over an African-Caribbean base. The national dish is green fig and saltfish: boiled green bananas ('figs') tossed with salt cod sautéed in onion, sweet pepper, and tomato. Bouyon is the hearty Saturday one-pot of meat, provisions, dumplings, and callaloo. Accra are saltfish fritters; bakes the fried breakfast breads eaten with saltfish. Poulet dudon is the distinctive sweet-savory chicken braised in caramelized sugar and coconut milk. Pumpkin soup and coconut turnovers round out the table, and cocoa tea is the breakfast drink. Green fig, saltfish, coconut, breadfruit, and callaloo — that is the Saint Lucian pantry.
On the Map
Where this cuisine is found
The Palate
Start Here
Boiled green bananas ('figs') tossed with salt cod sautéed in onion, sweet pepper, tomato, and herbs.
Why start here · Saint Lucia's national dish — a humble, savory plate of the island's two staples, eaten any meal.
Chicken browned in burnt sugar, then braised in coconut milk with garlic, thyme, and lime into a dark, glossy stew.
Why start here · The distinctive French-Creole caramelized chicken — sweeter and darker than a plain stew.
Flaked salt cod folded into a seasoned batter with onion, chive, and scotch bonnet, fried into crisp golden puffs.
Why start here · The everyday saltfish fritter, shatter-crisp and fluffy — street and breakfast food.
The Pantry
Regional Styles
Castries & the North
The capital and north, home of the national green fig and saltfish and the breakfast accra and bakes.
Soufrière & the South
The volcanic south around the Pitons, home of the caramelized poulet dudon and the Saturday bouyon.
Everyday & Sweet
The home table of soothing soups and bakery sweets across the island.
How They Cook
Techniques that define this cuisine
