THE FOUNDATION OF
ST.LUCIA’S CUISINE IS
FRENCH, BRITISH, INDIAN,
AMERINDIAN, AFRICAN
6
Today both British and French
influences are evident in our
way of life. In fact all the early
explorers left footprints and
traditions that helped shape
who we are as a people.
From the way we
speak (English
and Kwéyòl) to
the naming of
our children
(Elizabeth and
Victor) to our
architectural
designs
(Victorian style
library in
Castries
and wooden
French design
structures across the street).
And to the naming of
communities (Soufriere and
Rodney Bay) to the way we dress, the
games we play (cricket and soccer) to
the foods we eat.
It was the African slaves
that influenced St.Lucia's national
dish—green figs and saltfish — fig
vét é lanmowi.
Speaking of saltfish...
According to a story in Black
History 365, white fish was used as
fertilizer during the days of
slavery. To satiate their hunger,
the slaves would eat some of the
raw fish they were given to
fertilize the crops. When the
slave masters realized that the
slaves were
eating the fish,
they decided to
salt it to make
it unsavory.
But, doing so did
not deter the
hungry slaves from
indulging. They
consumed the
salted fish which
led to
dehydration
and even death. Those
caught eating the fish were
beaten to a pulp. As for
repeat offenders, their tongues
were removed.
https://www.blackhistorymonth.org.uk/article/section/history
-of-slavery/origins-slave-food-callaloo-dumplings-saltfish/