Saint Lucian cuisine
Saint Lucian Cuisine
Saint Lucian cuisine (pronunciation: /seɪnt ˈluːʃən kwiːˈziːn/) refers to the culinary practices and traditions of Saint Lucia, a small island nation in the Caribbean. The cuisine is a blend of West African, European (mainly British and French) and East Indian cuisine, creating a unique fusion of flavors and techniques.
Etymology
The term "Saint Lucian cuisine" is derived from the name of the island nation itself, Saint Lucia, and the word "cuisine" which is of French origin, meaning "kitchen" or "cooking".
Ingredients
The staple ingredients in Saint Lucian cuisine include rice, beans, fish, poultry, fruits, vegetables, and spices. The island's fertile volcanic soil allows for a wide variety of fruits and vegetables to be grown, including banana, mango, papaya, pineapple, coconut, avocado, breadfruit, and yam.
Dishes
Some of the most popular dishes in Saint Lucian cuisine include:
- Green Fig and Saltfish: The national dish of Saint Lucia, made with green bananas (referred to as figs) and salted cod.
- Bouyon: A hearty stew made with meat, dumplings, ground provisions, and vegetables.
- Lambi: A dish made with conch, a type of sea snail, cooked in a spicy sauce.
- Roti: A flatbread filled with curried meat or vegetables, influenced by East Indian cuisine.
Beverages
Saint Lucian beverages often incorporate local fruits, spices, and rum. Popular drinks include:
- Rum Punch: A cocktail made with rum, fruit juice, and spices.
- Cocoa Tea: A hot beverage made with local cocoa, spices, and sweetened with condensed milk.
See Also
External links
- Medical encyclopedia article on Saint Lucian cuisine
- Wikipedia's article - Saint Lucian cuisine
This WikiMD dictionary article is a stub. You can help make it a full article.
Languages: - East Asian
中文,
日本,
한국어,
South Asian
हिन्दी,
Urdu,
বাংলা,
తెలుగు,
தமிழ்,
ಕನ್ನಡ,
Southeast Asian
Indonesian,
Vietnamese,
Thai,
မြန်မာဘာသာ,
European
español,
Deutsch,
français,
русский,
português do Brasil,
Italian,
polski