Trinidad and Tobago
Fish Broth
Whole fish simmered with provisions, dumplings, lime and pepper into a thin, hot, restorative soup.
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Saint Lucia
Lamb Neck Bouillon
Bouillon made with lamb neck, a cheaper cut of meat used to add flavour; a traditional Saint Lucian soup; includes ground provisions, dumplings, and local spices; slow-cooked for hours; a robust, flavourful broth; the lamb neck bouillon of Saint Lucia; a comforting, restorative soup; a Creole classic.
Saint Lucia
Pigtail and Red Bean Bouillon
Hearty bouillon made with pigtail and red beans; a traditional Saint Lucian soup; includes ground provisions, dumplings, and local spices; slow-cooked for hours; a robust, flavourful broth; the pigtail and red bean bouillon of Saint Lucia; a comforting, restorative soup; a Creole classic.
Saint Lucia
Saint Lucian Fish Broth
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.