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Saint Lucia

Saint Lucian Cassava Bread

Cassava Bread

Round cassava bread made in different flavours; a traditional Saint Lucian staple; made at Plas Kassav near Canaries; flavours include cherry and raisin

Saint Lucia

Saint Lucian Cocoa Tea

Dité Kako

Traditional breakfast spiced hot drink; made from local cocoa, harvested, dried, ground, and packaged in Saint Lucia; grated cocoa brought to a boil and enhanced with cinnamon, nutmeg, and clove; sugar and milk added; a bit of flour may be added to thicken it; the cocoa tea of Saint Lucia; a warming, spiced breakfast drink.

Saint Lucia

Saint Lucian Conch Stew

Lambi

Conch (pronounced conk), known locally as lambi; the succulent meat from a large shellfish; served much like meat, slow-cooked in a stew with vegetables and spicy sauce; a popular seafood dish in Saint Lucia; the lambi of Saint Lucia; a prized local shellfish; a Creole seafood classic.

Saint Lucia

Saint Lucian Cornbread

Penmi

Snack made from cornmeal, sugar, spices such as cinnamon and nutmeg, and milk; traditionally wrapped in a banana leaf, tied with a string, and boiled; the contrast between sweet and cinnamony makes this a delectable dessert; a favourite to many; a Jounen Kwéyòl treat; the cornbread of Saint Lucia; a sweet, boiled cornmeal cake; a Creole specialty.

Saint Lucia

Saint Lucian Creole Fish

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

Saint Lucian Curried Goat

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

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.

Saint Lucia

Saint Lucian Fried Plantain

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

Saint Lucian Lime Squash

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

Saint Lucian Macaroni Pie

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

Saint Lucian Mannish Water

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

Saint Lucian Pepper Sauce

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

Saint Lucian Pepperpot

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

Saint Lucian Roti

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

Saint Lucian Sorrel

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

Saint Lucian Starfruit Juice

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.

Saint Martin

Saint Martin Christmas Ham

Jambon de Noël

Whole ham glazed with sugar cane syrup, honey, pineapple or orange juice, and spices (clove, cinnamon, allspice, bay leaf), then baked until caramelized; a centerpiece of Christmas dinner in Saint Martin families; recently added as a category in the Collectivity's traditional food competition.

Saint Martin

Saint Martin Crab and Rice

Crabe et Riz

One-pot dish with land crabs, salted pig tails, smoked bacon, tomatoes, chili, herbs (thyme, parsley), cooked with rice and annatto oil for color; traditionally eaten during Easter weekend when families gather on the beach to camp and cook.

Grand Case, Saint Martin

Saint Martin Grilled Lobster

Langouste Grillée

Whole Caribbean spiny lobster split lengthwise, marinated in garlic, lime, parsley, and oil, then grilled over wood fire or charcoal; served with Creole rice, local vegetables, and sauce chien or lemon butter; the signature dish of Saint Martin, found at every lolo and fine dining restaurant.

Saint Martin

Saint Martin Patties

Patties de Bœuf

Small, chunky pastry patties filled with spiced beef or fish meat; can be baked or fried, served hot or cold; great as appetizers, cocktail snacks, or side dishes; a popular street food and party snack on the French side.

Marigot, Saint Martin

Saint Martin Sweet Potato Pudding

Pudding de Patates Douces

Dense, spiced dessert made from grated white sweet potato, pumpkin, tannia/taro, brown sugar, cinnamon, black pepper, butter, and flour, baked until browned; a traditional Christmas dessert in Saint Martin and an official category in the Collectivity's traditional food competition.

France

Saint-Honore

Gateau Saint-Honore

Complex dessert with puff pastry base, caramel-dipped cream puffs, and chiboust cream.

Auvergne-Rhône-Alpes, France

Saint-Marcellin

Small soft cow's milk cheese from Rhone-Alpes with a creamy texture.

Auvergne-Rhône-Alpes, France

Saint-Nectaire

Supple cheese from Auvergne with earthy nutty flavors.

Centre-Val de Loire, France

Sainte-Maure de Touraine

Log-shaped goat cheese with ashed rind and a straw through the center, from the Loire Valley.

Romania

Saints' Day Pastries

Mucenici

Figure-of-eight shapes made either as boiled dough in sweet walnut syrup in the south or as baked sweet bread in the north.

Lebanon

Saj Bread

خبز صاج

Thin flatbread cooked on hot metal saj griddle, light, golden, with pleasant aroma, used in fatteh, mansaf, and various pastries across Saudi, large thin almost transparent with golden color and light weight, a beloved daily staple.

Jordan

Sajiyeh

صاجية

Cubed lamb or chicken seared on a domed saj griddle with onion, tomato, bell pepper and chilli, served in the pan with bread.

Balochistan, Pakistan

Sajji

سجی

Whole lamb or chicken rubbed only with salt, skewered on a wooden stake and roasted slowly beside an open fire, served with rice stuffed inside.

La Paz, Bolivia

Sajta de Pollo

A festive La Paz chicken stew of chicken pieces, broad beans, peas, yellow chili, potatoes, and a fresh tomato-onion salsa. Traditionally served at celebrations and family gatherings.

Madagascar

Sakamalao

Salt cod cooked with tomato, onion and ginger in a Malagasy home-style preparation.

Madagascar

Sakay

Small red chillies pounded with ginger, garlic and oil into a fiery paste that sits on every table in the country.

Japan

Sake

日本酒

Japanese rice wine brewed from polished rice, kōji mold, yeast, and water, served chilled or warm.

Luang Prabang, Laos

Sakhaan

ສະຄ້ານ

Woody pepper vine cut into short lengths and simmered in stews, giving a numbing, resinous heat; the pieces are chewed and spat out.

Oman

Sakhana

سخانة

Sakhana is a thick Omani soup made with wheat, dates, molasses, and milk, typically served during Ramadan with creamy sweetness.

Tamil Nadu, India

Sakkarai Pongal

சக்கரை பொங்கல்

A sweet rice and moong dal pudding from Tamil Nadu, sweetened with jaggery and flavored with cardamom and ghee. It is a festival dessert.