Saint Lucian cuisine

Saint Lucian cuisine is a combination of French, East Indian and British dishes. Before colonization, the Caribs and the Arawaks occupied the island, surviving on its various natural fruits and vegetables like mangoes, oranges, tangerines, avocados, and breadfruits. St Lucia is also known for its famous dish banana and salt fish; breadfruit and salt fish is also popular. One famous dish, bouyon, can be cooked with meat, plantains, dasheen, Yam and dumplings. The island's British and Indian influences are seen in the variety of spices used in its cuisine, which include garlic, cinnamon, nutmeg, cocoa]], parsley, cloves, and allspice. Many St Lucians have a cold glass of freshly squeezed lemon squash after their meals.