A FOOD TRADITION
Saint Lucian Creole Cuisine
A Creole Caribbean tradition shaped by African, French, British, and Kalinago influences, centered on green bananas, seafood, provisions, and hearty one-pot dishes.
Dishes linked to this cuisine
1–12 of 25
Bakes
Bakes are Dominican fried or baked pieces of wheat-flour dough prepared with water, salt, leavening, and cooking fat.
Banana bread
A moist sweet quick bread made with mashed ripe bananas and a wheat-flour batter, typically enriched with egg and butter and leavened before baking.
Banana Fritters
Ripe bananas are coated in a sweet batter and fried until golden, making a warm Guinean snack or dessert.
Bouyon
A hearty Dominica-style one-pot soup combining meat or poultry with starchy provisions, vegetables, and flour dumplings in a seasoned broth.
Callaloo Soup
A thick Dominica-style soup of callaloo leaves and coconut milk, often enriched with okra and crab and seasoned with aromatics and herbs.
Cassava Bread
Cassava bread is a firm flatbread made from grated cassava that is pressed into rounds and baked or cooked on a hot surface.
Cassava Pone
A dense Barbadian baked pudding made from grated cassava, coconut, sugar, butter, milk, and warm spices.
Chicken Back Soup
A hearty Saint Lucian soup simmered with chicken backs, root vegetables, onion, garlic, and herbs in a seasoned broth.
coconut cake
Explore the dish and its connections.
Conch Water
A savory Antiguan soup made by simmering conch with vegetables, aromatics, and often dumplings in a seasoned broth.
Crab Back
Seasoned crab meat is packed into a crab shell with aromatics and a crumb binder before being baked or fried.
Creole Bread
A rustic Saint Lucian bread made from wheat flour and yeast with water, sugar, salt, and a little vegetable fat or oil.
Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.