The island of St. Lucia, humbly hovering within the eastern Caribbean region, is unequivocally one of the most naturally beautiful places in the world. The mountainous terrain and lush vegetation combined with endless ocean views definitely provides a feast for the eyes. Speaking of feasts- the island’s native cuisine is certainly noteworthy. The melting pot of colonial influences continues to take root in the island’s creole cuisine, but it is the dominant French flair in their style of cooking that helps to give it that special “je ne sais quoi”.

The island was once considered the “Helen of the West Indies”- due to the fact that the British and the French changed hands 14 different times, all in an effort to gain autonomy over the charming little island. They must have known that there was something particularly special about it all along, and thank goodness they did, because we now get to enjoy the delicious effects of those battles- delicately spiced and served steaming hot!

Just like Napoleon’s dominating impact on the French Revolution, so has the French influenced St. Lucia’s creole cuisine. The fertility of the volcanic soil produces a wide array of fresh tropical fruit and vegetables which only enhances the goodness of their local dishes. Known for its delectably fresh seafood, salted and cured meats and the abundance of starchy produce, generally consisting of figs (green bananas), dasheen and breadfruit, it is all prepared with such care and pride that it really showcases the island’s heritage to the fullest.

Possibly one of the biggest ways in which St. Lucia mimic’s the French cooking style, is the great attention to detail to their food preparation and presentation. The use of spices for example is essential; great care is taken to ensure that the right amount is always used, whether it relates to adding flavour or colouring the dish. The aesthetics of a meal is quite significant as well- they are very “French” in this regard, as they believe that one must eat with the eyes first, so, the attractiveness of a dish is paramount and a balance between colours and serving portion, just like the French, is sometimes considered just as important as the taste.

The retention of the French influences in the St. Lucian creole cuisine is essential – it may not necessarily be displayed always in terms of taste, but it definitely stands out in their technique. The national dish of the island “Green Fig and Salt Fish Pie” is a prime example of the adoption of the meticulous nature of the French cooking style.

See below the delicious recipe: Green Fig and Salt Fish Pie

Ingredients

2 lbs. green figs (green bananas)

1 lb. saltfish

1/2 lb cheese

1/2 cup milk

1 tbsp. lime juice

2 sweet peppers

2 tomatoes, thinly sliced

1 onion sliced

1/2 tsp. black pepper

1 tsp. bread crumbs

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Instructions

Boil the green figs until tender. Peel and crush with fork while still hot and sprinkle with lime juice to prevent darkening. Soak the fish in boiling water to remove most of the salt. Remove the skin and bones; shred fish. Press half of the crushed fig in a greased baking pie dish. Sprinkle 1/2 of shredded fish on fig. Spread half of sweet peppers (cut into thin strips) onion, tomatoes, cheese and black pepper. Repeat layer – beginning with green fig and ending with grated cheese and black pepper. Top with milk and sprinkle with breadcrumbs. Bake in an oven at 180 degrees C, for 30-40 minutes or until the cheese has melted and is golden brown