Tropical Traveller Magazine - - ISLAND EVENTS -

Food, food, food is the or­der of the day at the Cre­ole fes­ti­val, rang­ing from every­day favourites like bakes and ac­cras, to fire-roasted bread­fruit which comes drip­ping in but­ter, kid­neys grilled on a stick, lambi (conch) stewed in Cre­ole spices and of course St. Lu­cia’s na­tional dish of green fig and salt fish. Green figs are sim­ply un­ripe ba­nanas which are peeled and boiled like pota­toes, while salt­fish is cod or other white fish that has been salted and dried, and was orig­i­nally a favourite sta­ple of sailors on At­lantic cross­ings. After soaking and boil­ing in wa­ter to re-hydrate, the bones are re­moved and the fish is cooked in a sauce with onions and pep­pers to be eaten with the green fig.

The her­itage theme doesn’t stop with the food, but con­tin­ues with the serv­ing dish, as the round gourd-like fruit of the Calabash tree is dried and used for bowls, another tra­di­tion bor­rowed from the Arawaks.

If you want a glimpse into St. Lu­cia’s Cre­ole past along­side our con­tem­po­rary Cre­ole cul­ture, Je­unen Kwéyòl is an ab­so­lute must.

For more in­for­ma­tion on the lo­ca­tions of this year’s events visit stlu­ci­

Choos­ing their Kwéyòl del­i­ca­cies.

Don your madras, grab a calabash bowl and head off to Je­unen Kwéyòl!

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