St Lucia's Cuisine

Fresh Flavours With French & West Indian Influences

St Lucia's Creole cuisine is a cooking pot of locally caught seafood and French and West Indian influences. Everything tastes deliciously fresh, with local ingredients like mangoes, papayas, coconuts and bananas; the island's primary crop for export. St Lucian fishermen's catches are served with fried plantain or breadfruit rather than potato chips, and hearty comfort food includes spicy curries and pepperpot stews. Watch the sun set with real Caribbean rum, mixed into a punch or served in a cocktail.

Green Figs and Saltfish

The national dish doesn’t actually contain figs at all but unripe bananas and flaked salted fish, usually cod. Not yet ripe, the starchy bananas taste more like potatoes than the yellow bananas we’re used to. The two main ingredients are sautéed with onions, garlic, celery and peppers.


You can try a different fish at every meal on St Lucia holidays. The catch of the day might be mahi-mahi, red snapper, tuna, marlin or langouste (lobster), all of which taste delicious barbecued with Creole spices or hot pepper sauce. Popular seafood delicacies include lambi, (conch) fritters and accra (spicy salted cod fishcakes).

Callaloo Soup

Callaloo is a dark green leafy vegetable, a bit like spinach. This green, smoky flavoured soup is often served with seafood; crab and callaloo soup for example.