Saint Lucian Cuisine

Saint Lucian cuisine is soulful, flavourful Creole cooking, blending African, French, English and Caribbean influences with the island's fresh produce and seafood. The national dish is green fig and saltfish, salted cod sautéed with the starchy green banana that locals call fig, a beloved everyday staple. Other favourites include bouyon, a hearty one-pot stew of meat, provisions and dumplings, callaloo soup, fresh grilled fish and seafood, and the ubiquitous ground provisions and plantain. Rich in local spice, herbs and coconut, the food is best experienced at the island's famous Friday-night street parties, or jump-ups, at Gros Islet and Anse La Raye.

Highlights

• Green fig and saltfish - the national dish of saltfish and green banana.
• Bouyon - the hearty one-pot stew.
• The Friday jump-up - the street parties with grilled seafood.
• The fresh seafood - the grilled fish, lobster and shellfish.

When to go

Year-round; the vibrant Castries market and local eateries serve the Creole classics, but the definitive experience is the Friday-night jump-up street party at Gros Islet or the seafood-focused one at Anse La Raye, where the streets fill with grills, music and dancing. The dry season is the liveliest time for these open-air feasts.

Good to know

Saint Lucian food is hearty, home-style Creole cooking centred on saltfish, provisions, stew and fresh seafood rather than a refined or varied restaurant cuisine, so its appeal is soulful island flavour and the lively street-party culture rather than fine dining; resort food can be more generic. Enjoyed at a Friday jump-up with grilled seafood, music and rum, though, the food and its convivial setting are a genuine, joyful taste of the island.

Nearby

The Castries market and the Gros Islet and Anse La Raye jump-ups are the places.