3 dishes people actually cook in Saint Lucia: what they are, how long they take, and what you need to buy.
What can you cook from Saint Lucia? 3 traditional Saint Lucia dishes, from Stewed chicken (120 min, the quickest) to Callaloo soup (805 min, the longest). Each recipe is written step by step with full ingredient lists, free to read.
Saint Lucia on the map. Drag to spin the planet.
A thick Saint Lucian Saturday soup of dasheen leaves swizzled with okra and salted pigtail until it holds together on its own.
Saint Lucia's national dish: unripe green bananas, the local 'figs', boiled in their skins and folded into rehydrated salt cod stewed with creole seasoning.
Chicken marinated in green seasoning then turned in sugar burnt to deep amber, which is where the dark colour and the faintly bitter edge come from.
Copper documents three dishes from Saint Lucia: Callaloo soup, Green fig and saltfish and Stewed chicken. Garlic and onion each appear in more than one recipe. Two of the three are simmered. One of the three needs an oven. Between them they use 22 different ingredients.
The three recipes need 22 ingredients between them, of which 4 are shared by more than one dish. Copper's atlas covers 586 dishes from 198 countries, and these three are the Saint Lucia entries. Every ingredient list on this page is complete, with quantities, and free to read.
Stewed chicken is the quickest at 120 minutes. Callaloo soup is the longest at 805 minutes, most of it unattended. The median is 535 minutes — a weekend dish rather than a weeknight one.
Callaloo soup and Green fig and saltfish are rated easy — start there. The full method is on each recipe page, step by step, free to read.
Saint Lucia is part of Caribbean.
Countries close to Saint Lucia on the globe — and close on the plate.
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