caribbean
Explore 93 foods connected to Saint Lucia, from everyday staples to rare local specialties.
Start with Saint Lucian Creole Fish →
The local shortlist
6 editor-selected foods for understanding the place through what people eat.
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The full directory
93 foods in this view. Filter by category, type, rarity, or search every recorded name.
Saint Lucia
Creole Fish
Fresh local fish cooked in a Creole sauce of tomatoes, onions, bell peppers, garlic, and local spices; a popular main dish at local restaurants; reflects the French and Creole influences on Saint Lucian cuisine; served with rice, provisions, or breadfruit; the Creole fish of Saint Lucia; a flavourful, saucy fish dish; a Creole classic.
Saint Lucia
Curried Goat
Goat meat curried with local spices, onions, and potatoes; a popular dish in Saint Lucia; reflects the Indian influence on the island's cuisine; served with roti or rice; the curried goat of Saint Lucia; a Caribbean-Indian fusion; a hearty, spicy main dish.
Saint Lucia
Fish Broth
Hearty fish broth made with fresh local fish, onions, garlic, celery, and local spices; a popular local dish; includes dumplings and ground provisions; a restorative, comforting soup; the fish broth of Saint Lucia; a robust, flavourful broth; a Caribbean comfort food; a fisherman's staple.
Saint Lucia
Fried Plantain
Plantains sliced and fried until golden; a standard side dish in Saint Lucia; often served with the national dish; a sweet and savory accompaniment; a staple of island cuisine; the fried plantain of Saint Lucia
Saint Lucia
Lime Squash
Lime juice (lime squash), a more popular choice than other fruit juices to be enjoyed in conjunction with local specialties; a refreshing, tart drink; found at markets and juice bars; the lime squash of Saint Lucia; a tart, refreshing beverage; a staple of island refreshment.
Saint Lucia
Macaroni Pie
Baked macaroni and cheese, a standard side dish of Saint Lucia; elbow macaroni baked with cheese, milk, and eggs; a staple of local cafes and restaurants; served alongside main dishes; the macaroni pie of Saint Lucia; a Caribbean comfort food
Saint Lucia
Mannish Water
Not water at all but a stew made with goat meat; a traditional Saint Lucian dish; slow-cooked with local herbs, spices, and vegetables; a hearty, peppery stew; similar to goat water on other Caribbean islands; the mannish water of Saint Lucia; a robust, flavourful goat stew; a communal dish.
Saint Lucia
Pepper Sauce
Hot pepper sauce made from Scotch bonnet peppers, onions, garlic, vinegar, and local spices; an ever-present condiment in Saint Lucian cuisine; used on everything from fish to bakes; a fiery, flavourful sauce; the pepper sauce of Saint Lucia; the heat of the island; a versatile condiment.
Saint Lucia
Pepperpot
Popular Caribbean meat stew; includes bell peppers, onions, garlic, cinnamon, brown sugar, thyme, cloves, orange peel, and cassareep; various meats including cow foot, oxtail, turkey, beef, goat, and pork; not necessarily spicy but peppers are used for flavouring; often served with homemade bread; the pepperpot of Saint Lucia; a rich, complex stew.
Saint Lucia
Roti
Flatbread originating from India, widely enjoyed in Saint Lucia; thin dough filled with curried meats, vegetables, or chickpeas; reflects the Indian influence on the island's cuisine; commonly eaten for lunch or dinner; served with chutney or hot sauce; the roti of Saint Lucia; a Caribbean-Indian fusion; an everyday food.
Saint Lucia
Sorrel
A Saint Lucian hibiscus drink steeped with spices and citrus, sweetened and chilled for the Christmas season, sometimes finished with rum for adults.
Saint Lucia
Starfruit Juice
Refreshing juice made from starfruit (carambola), a local tropical fruit; a sweet and tart, tropical drink; found at markets and juice bars; the starfruit juice of Saint Lucia; a tangy, tropical beverage; a staple of island refreshment; a celebration of local fruit.
Guadeloupe
Accras de Morue
Fried bites of salted cod mixed with spices and herbs; crispy on the outside, light and fluffy inside; the essential Guadeloupean appetizer; served with chien sauce (Creole condiment); found everywhere from beach bars to family kitchens; the accras that are the perfect Creole bar snack.
Trinidad and Tobago
Dried sea moss soaked, boiled to a gel and blended with milk, spice and sweetener into a thick drink.
Saint Lucia
Popular Saint Lucian dish of smoked herring served with breadfruit; herring imported by ship from more northerly climes; the saltiness of the herring goes well with the breadfruit and a salad of cucumbers, peppers, and other veg; an alternative favourite among locals; the smoked herring and breadfruit of Saint Lucia; a savoury, satisfying combination.
Jamaica
Dried hibiscus calyces steeped with ginger, pimento and cloves, sweetened and often spiked with rum — drunk at Christmas.
Trinidad and Tobago
Hibiscus calyces steeped with clove, cinnamon, ginger and orange peel, sweetened, and often spiked with rum at Christmas.
Saint Kitts and Nevis
Plantains sliced and fried until golden, then seasoned with salt, parsley, and chopped spring onions; an essential component of the national dish; sweet and spicy; a key part of the stewed saltfish plate; the spicy plantains of Saint Kitts and Nevis; a sweet and savory accompaniment.
Saint Lucia
Chicken backs stewed with local herbs, spices, and vegetables; a traditional Saint Lucian dish; a resourceful use of cheaper cuts of meat; served with rice, provisions, or macaroni pie; a hearty, flavourful main dish; the stewed chicken backs of Saint Lucia; a Creole comfort food; a home-style classic.
Saint Lucia
Stewed Pork and Provisions
Pork stewed with local herbs, spices, and vegetables; served with ground provisions (yam, sweet potato, dasheen, and eddoe); a traditional Saint Lucian main dish; a hearty, comforting meal; the stewed pork and provisions of Saint Lucia; a robust, savoury dish; a Creole classic.
Trinidad and Tobago
Black pudding
Pig's blood mixed with rice, hot pepper, chives and thyme, stuffed into casing and boiled until firm.