Saint Lucia

Deep-fried Caribbean fritters made from a loose batter of desalted salt cod, flour, scotch bonnet, and fresh herbs, producing a crisp golden exterior with a moist, flaky, intensely savory interior.

A simple wheat flour dough round from the Eastern Caribbean, deep-fried until puffed and golden or oven-baked until cooked through, served hot as bread alongside savory or sweet accompaniments.

A Caribbean blood sausage in which fresh pork blood is combined with mashed sweet potato and green aromatics, packed into cleaned pig intestine casing, and gently poached until set.

A thick, long-simmered Caribbean one-pot broth built on a foundation of multiple starchy root provisions and green banana, fortified with salted or fresh meat whose fat and collagen enrich the stock as the roots dissolve into a naturally dense, starchy liquor.

A whole mature breadfruit roasted uncut directly over an open wood or charcoal flame until its skin chars completely black, then peeled to reveal a creamy, smoke-infused, starchy interior served as the defining starch side dish of the Eastern Caribbean.

A rich, thick Eastern Caribbean soup made by simmering dasheen (taro) leaves with coconut milk, okra, and salted fish or crab until the greens fully collapse into a velvety, viscous broth.

A traditional Eastern Caribbean breakfast drink made by simmering grated local cocoa ball (bâton cacao) with whole spices and milk until fragrant, rich, and smooth.

A dense, sweet Caribbean spiced loaf enriched with grated coconut, sugar, and mixed peel, baked into a tea-bread.

Queen conch (lambi) pounded to tenderness, marinated in lime and aromatics, then long-braised in a spiced tomato-and-onion Creole sauce until deeply flavoured and fork-yielding.

An Antillean snack of mashed avocado blended with shredded salt cod, cassava flour, and fiery hot pepper.

Saint Lucia's national dish of boiled unripe green bananas folded with desalted, flaked salt cod sautéed with onion, garlic, tomato, and hot pepper in oil.

A Caribbean one-pot rice dish in which bone-in chicken is browned directly in dry-caramelised sugar, then slow-cooked with pigeon peas, coconut milk, and green seasoning until the rice absorbs all liquid and the bottom of the pot forms a lightly scorched, prized crust.

Souse is a cold, lime‑bright broth‑based dish featuring tenderized chicken or sheep offal, onion, and allspice, traditionally served as a breakfast or main in Caribbean cuisine.

An Eastern Caribbean dish of desalted salt cod simmered with onion, tomato, sweet pepper, and Creole seasonings into a savoury sauté.

A hard, chewy-to-brittle confection of grated coconut cooked into caramelized brown sugar until set, sold in flat patties by Caribbean street vendors.

A French Caribbean aperitif of white rhum agricole stirred over raw cane sugar or syrup with a pressed coin of lime, traditionally served with little to no ice.