Lambi de St. Lucia is a meal that is commonly served during street parties in St. Lucia on Friday nights and weekends. In St. Lucia, the main ingredient is a huge selfish called conch, which is nicknamed as Lambi. It is revered by both locals and visitors. The wonderful taste of the St. Lucian manner of preparing the conch shell is often blown away by visitors who get a chance to try it. Small pieces of conch shellfish are cooked in very hot and well-seasoned sauces to make this dish. Lambi is also a great way to start a multi-course dinner.

Ingredients:

1 cup Lambi (conch), 2½ cups water, 1 tsp salt, 2 cloves garlic, 3 stalks escallion, 2 Tbsps vegetable oil, 2 Tbsps curry powder, 1 tsp coriander, 1 sprig thyme. 2 small carrots

Instruction:

1. Cut conch into bite size pieces.
2. Place conch, water, salt, garlic and escallion in a pressure cooker and allow to cook for 25 minutes, or until conch is tender.
3. Heat oiI in a sauce pan, add curry powder and allow to heat for approximately 30 seconds, stirring occasionally.
4. Add coriander, thyme and conch along with liquid. Cut carrots into cubes. Allow vegetables to cook until tender crisp.

Green figs with saltfish is a dish with a long tradition in St. Lucia, also St. Lucia's national dish. The key ingredients for this meal are green bananas and salted codfish. Green bananas are known as figs in St. Lucia. Green bananas are particularly popular on the island and have long been an important element of the native diet. They are also the primary export of St Lucia. The green bananas and garlic cloves are cooked separately in salted water for the Green Figs and Saltfish meal. To eliminate the extra salt, the codfish is boiled numerous times. Depending on the dish, it is flaked and cooked again with a variety of seasonings, chopped tomatoes, and other local ingredients.

Ingredients:

4lbs of green figs or green bananas, 1/4 cup of chopped celery, 1/4 cup of chopped parsley, 3 cloves of garlic, 1/4 cup of chopped seasoning peppers, 2lbs of salt fish,1/4 cup of vegetable oil

Instruction:

1. Remove the skin of the green bananas, clean them and place them in a pan of warm water.
2. Add salt to the water.

3. Cover the pan and let it boil until the bananas are thoroughly cooked. If they are cooked prick with a fork, if tender and soft, they are cooked.
4. Boil saltfish in water to remove excess salt. Remove salt fish from the water and place it in a container of cool water. Once salt fish is cooled down, remove skin and bones and shred them.
5. Take a medium-sized frying pan and put your 1/4 cup vegetable oil in it and let it get warm. Add celery, parsley, onion, garlic and peppers to the pan of warm oil.
6. Ensure that all the seasoning is covered in the hot oil. Stir continuously for approximately two (2) minutes, then add salt fish and mix them together in the frying pan.
7. Remove the bananas from the water, chop a few onto a plate and place the salt fish on top.

Fried Plantains are a common food in rural St. Lucian communities and in the Castries market. At lunch or dinner, fried plantains are typically eaten on their own or as a side dish. Thick diagonal cuts or very clean slices of plantains are used to make fried plantains. They make a great snack when thinly sliced and fried dry. Plantains are fried in coconut oil, seasoned and gently salted, and served with a smidgeon of the spicy sauce in several local restaurants on the Island.

Ingredients:

1-quart oil for frying, 2 plantains

Instruction:

1. Peel and slice plantains, and sprinkle some salt on both sides.
2. Preheat oil in a frying pan or skillet.
3. Add plantain and fry one side of the plantains till golden brown, then turn over using a slotted spoon or turner and fry on the other side.
4. The second side will cook much quicker, so keep an eye on your plantains. A ruined plantain is a tragedy.
5. Carefully remove plantains from the hot oil using a slotted spoon and drain them on kitchen paper.
6. Repeat till all the plantains are cooked and serve your fried plantains warm.

Callaloo soup is created from a green spinach-like plant that is popular in Caribbean cuisine. The plant can be found in abundance across St Lucia, primarily in rural regions. Callaloo soup is a West African meal that has become highly famous in St. Lucia. The callaloo leaves, marinated meat (different sorts), potatoes or ground supplies, onions, garlic, okra, and coconut milk are the key ingredients in callaloo soup. There are several variations of callaloo soup that are only found in certain parts of St Lucia. Callaloo soup can be cooked using seafood such as crabs, shrimp, or lobster instead of ordinary beef.

Ingredients:

1 pound callaloo leaves or spinach, 6 cups chicken stock, 1 onion- chopped, ½ pound salt beef, fat removed and diced, ½ teaspoon ground black pepper, 6 tablespoons minced shallots, ¼ teaspoon dried thyme, 1 green chile pepper, chopped, 1 cup okra, ½ pound crabmeat

Instruction:

1. Remove the thick stems of the callaloo leaves, chop roughly, and put them into a large saucepan. Add the chicken stock, onion, beef, black pepper, shallots, thyme, chilli pepper, and crab meat. Cover, and simmer until the meat is tender about 35 minutes.
2. Add the okra, and cook for 8 minutes.
3. Remove the chili pepper. Puree the soup in a blender or food processor. Reheat, and adjust seasonings.

Accra is one of St Lucia's most popular dishes. Small pieces of salted codfish are most commonly used, however other types of fish are used in other variations of the recipe. The Accra recipe also incorporates a plethora of seasonings and spices for maximum flavor.

Some cooks add scotch bonnet peppers to Accra to give it an extra kick. To give the Accra a lovely brown color, all of the ingredients are blended together in a creamy paste before being cooked very dry. Accra is being prepped around the island of St. Lucia. It's sold by street vendors at St. Lucia's street festivities and in a variety of tiny eateries, corner shops, and food stalls.

Ingredients:

2 cups flour, 2 tsp baking powder, 1/2 lb chopped shredded saltfish, 2 scallions chopped, 1/4 cup green pepper chopped, 1 small onions chopped, 4 cloves garlic, 1 tsp thyme, 1 tsp parsley, hot pepper sauce to taste, black pepper to taste, water, oil for frying

Instruction:

1. Combine the chopped green pepper, scallions, onions, garlic in a bowl.
2. Add remaining ingredients except for water and mix thoroughly. Add hot pepper sauce and water making sure that the mixture reaches a thick consistency.
3. Beat the mixture until is smooth.
4. Heat the oil in a frying pan and drop by spoonfuls into hot oil and fry until both sides are brown.
5. Drain excess oil on a paper towel.

Breadfruit is one of the most popular dishes on the island of St. Lucia. It's a popular staple meal, similar to potatoes, although the flavour changes depending on whether it's mature or ripe. When fully developed, it is frequently fried and has a starchy flavor.

Breadfruit can be prepared in a variety of ways, including boiling in salted water and serving as part of a dish, frying it after boiling, and mixing it with seasonings and other ingredients, forming a pie, and baking it. Breadfruit cooked in a creole sauce pairs well with fish or dry stewed meats. These breadfruit dish combinations are mostly seen in rural areas of St Lucia.

This is the recipe for Breadfruit Pie which is commonly served on a weekend.

Ingredients:

1 breadfruit, 1 (10 ounce) can Campbell's cheddar cheese soup, 1 cup milk, 1 onion, salt and pepper, 1⁄2 cup fine bread crumbs, 1⁄2 cup grated cheese, 1⁄4 cup real butter, 1 cup of mixed vegetables

Instruction:

1. Cut breadfruit in sections and boil in salted water until nearly tender but not mushy.
2. Preheat the oven to 350°F
3. Combine Cheddar Cheese soup and milk. Grease the baking dish.
4. Slice breadfruit and onion thinly.
5. Put layers of breadfruit and onion alternately in greased baking dish.
6. Pour cheese sauce over breadfruit and onion.

7. Dot with butter.

8. Mix breadcrumbs and grated
9. Cheese together and sprinkle over the top. Bake for approximately 45 minutes.
10. Serve hot.

St. Lucian Bouillon is a delectable soup made with a variety of ingredients, including dumplings and pork, and cooked in a huge pot. Potatoes, pumpkin, and yam are also found in St. Lucian bouillon. Pork is traditionally used, however several variants of the recipe employ lamb, goat meat, beef, or even chicken. To thicken the soup, add lentils or red beans.

Ingredients:

2 lbs salted pigtail, 1 lb dried red beans soaked overnight, 1 large carrot peeled and sliced, 1 medium onion, 1 medium seasoning pepper, 2 sprigs green onion, 2 large broadleaf thyme leaves, 2 sprigs thyme, 6 cloves garlic, 1/2 tsp black pepper, 2 medium tannia/ eddoes peeled, 1 small yam, 2 medium green plantains, 1 cup all-purpose flour, 1/2 cup corn farine, water

Instruction:

1. Wash the salted pigtails in running water, then cut them into 2-inch pieces. Place in a bowl and wash with 1/2 a lime and a little bit of vinegar. Drain water.
2. Put the pigtails in a pot to boil, submerged in water for about 20 minutes. Drain. Boil them for another 20 minutes in freshwater until tender and have enough salt to your taste. Put beans in another pot or pressure cooker, with water and boil until tender.
3. After draining the pigtail pieces, place them in a huge dutch oven pot with the water and red beans. Add onion, peppers, green onions, broadleaf and regular thyme, and black pepper Bring to a boil and cook on medium heat for 10 minutes.
4. Peel and cut the tannia, yam, plantains, into medium pieces. Peel and slice the carrot. Add these ingredients to the dutch oven pot. Boil for 15 minutes or until the ground provisions are tender.
5. Put the flour and cornmeal or farine into a mixing bowl. Mix well. Get 1/2 a cup of water. Add water little by little to the flour and mix until it forms a hard dough. Roll dough into small balls or any shape of dumplings you want in the bouillon.
6. Add the dumplings to the bouillon and boil for another 5 minutes. Serve hot in a soup bowl. Enjoy!