St. Lucia Stories and Tips

Local Grub in St. Lucia

Although there was an abundance of vegetables and chicken, we were surprised by the lack of variety of seafood. Sure, there was lots of fish, but we had shrimp only once during our entire stay. We stayed with friends, so I don’t know if the resorts have a lot of crab, lobster, etc. Even the local markets all had an abundance of fish but little other seafood.

Breadfruit is used in a variety of ways – one of the best dishes we had was deep-fried balls of breadfruit and fish flakes. Another surprisingly delicious dish we had at the jump-up in Gros Islet was a dal-puri, a chickpea powder-filled, deep-fried concoction. Christophen is a kind of sweet squash, and Dasheene is a root that is great in stews and curries.

Although the cuisine is said to be heavily influenced by Creole, we actually saw a lot of roti and curry on the menus of smaller eating places. The roti is a kind of tortilla wrapped around curried meat and/or vegetables. At most local places, a "plate" will consist of a meat curry, rice and/or beans with gravy, and one or two vegetables. The accompaniments vary from fried potatoes to mac and cheese to globs of wilted salad.

A must when on the island is a trip to any one of the Morne bakeries. These sell a variety of really, really cheap baked goods like coconut bun, lababad, rock cake, coconut pie… all taste wonderful, but the trick is to make sure they are FRESH. Our friends took us right to a source, the backyard of Popo’s house, where we sat around waiting for them to come out of the oven.

Also, there are vendors selling fresh, young coconuts on the roadside. Do try one, and once you are done, the vendor will slice open the coconut and give you a piece of husk to scoop up the tender inside. Talking of something to drink, don’t forget to try the local beer, Piton.

Been to this destination?

Share Your Story or Tip