Muffins recipes

National dish of St. Lucia

flag of St. Lucia

  • Independence: 22. 2. 1979
  • Capital: Castries
  • Official language: English
  • Population: 173 765
  • Area: 617 km2
  • International code: LC
  • Currency: East Caribbean dollar (XCD)
map of St. Lucia

Green fig & saltfish

Ingredients for the green fig and saltfish:

  • 225 g salt cod
  • coconut oil, or olive oil for frying
  • 1 small onion, chopped
  • 1 tbsp mild chillies, chopped
  • 1 clove garlic, crushed
  • 2 spring onions, sliced
  • 2-3 tomatoes, deseeded and diced
  • 2-3 drops hot pepper sauce, or to taste
  • 2 green bananas, boiled until tender and skins have split, peeled and diced
  • 1½ tbsp mayonnaise
  • 1 handfuls herbs, coriander, parsley or Caribbean celery leaf

Ingredients for the cucumber salad:

  • 1 small cucumber
  • ½ tsp sugar
  • 2–3 tsp lime juice
  • 1 dashes of rum
  • 1 dashes of walnut oil
  • 2 spring onions, finely sliced
Green fig & saltfish is national food (dish) of St. Lucia

Instructions for the green fig and saltfish:

Prepare the salted cod by rinsing off the excess salt. Put into a pan and cover with cold water. Bring to the boil then drain; repeat 2-3 times until the water is no longer salty. Remover the skin and bones and flake the flesh. Heat a little oil in a large pan and gently fry the onion, seasoning peppers and garlic until softened. Add the spring onions and stir well. Remove the pan from the heat and stir in the prepared saltfish. Add the tomatoes and hot pepper sauce. Finally stir in the bananas and mayonnaise to bind. The dish shouldn’t need any more seasoning because of the saltfish. Serve sprinkled with fresh herbs.

Instructions for the cucumber salad:

Deseed cucumber and shred in to thin sticks. Whisk the sugar, lime juice, rum, walnut oil and spring onions together. Drizzle over the cucumber and toss well to dress. Serve with the green fig and saltfish.


The volcanic and fertile soil of St. Lucia provides great conditions and it yields an enormous supply of produce. The island is also one of the main banana exporters in the Caribbean. Except bananas, St. Lucia’s abundant tropical fruits include papayas, coconuts, mangoes, pineapples, passion fruits, guavas, and soursops. Local St. Lucian chefs use a combination of fresh produce and a great variety of fresh seafood in order to prepare Creole-style entrees, curries, and pepperpot stews. The national St. Lucian dish is green fig (green banana) and salt fish. Another very popular dish is Cocoa tea which is made from cocoa beans that have been grounded and formed into sticks. The tea can be flavour with any number of spices such as cinnamon, nutmeg and bayleaf. It is usually served with a roasted bake or float which is similar to a jonny cake or fried bread. Being a rich cultural heritage, St. Lucia’s cuisine is given a great importance.

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