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 stluciafolk.org
Choosing their Kwéyòl delicacies.
Don your madras, grab a calabash bowl and head off to Jeunen Kwéyòl!