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whole breadfruit
salt and pepper
1/2 lb. minced meat
1/4 lb. minced ham
1 onion chopped
1 tomato chopped
1 oz butter
1 clove garlic
chives
Parboil breadfruit in salted water. Saute onion, garlic and chives in oil, add meats and lightly fry, add tomato, salt and pepper. Peel and core the breadfruit, fill with mixture, brush with butter and bake in greased dish in moderate oven for about 30 minutes, basting from time to time. Serve hot.
1 lime
2 sweet peppers
1 onion
6 green bananas
1 cup oil
1 egg
mayonnaise
salt and pepper
Boil, then peel greenfigs. Allow to cool, dice and place in a bowl. Add prepared onions, sweet peppers and egg (boiled), add mayonnaise.
Plantains (look similar to bananas but must be cooked)
2 large green plantains
1/2 cup breadcrumbs
1 egg
salt
2 tablespoons peanut butter
1 onion and stick of celery (minced)
1/2 cup milk
Cook plantains and crush whilst hot. Add other ingredients and blend well. Place in dish and bake in moderate oven for 25 minutes.
1/4 lb. minced meat
1/4 lb. chopped mixed garlic and onions
1/2 cup mixed vegetables
1/2 cup mixed parsley and celery
1 cup cooked diced Irish potatoes
2 tablespoons celery salt and marjoram
Place all contents together in a saucepan and simmer until cooked. Add a little lime juice. Serve with a little cooked rice or with toasted bread.
Make a small 'Piton' in the centre of dish with the cooked mixture and spread the cooked rice around the Piton.
Fish
Fish is very plentiful in St Lucia. There are fish markets where you can purchase fresh fish daily - or from the fishermen as they come in with their catch. You can also buy it, ready filleted, fresh or frozen from the fish market.
Fish from St Lucia needs to be cooked a little differently from the fish we eat in England, although you can now buy this imported fish from your fishmonger if you wish.
Fish to be found in S Lucia
Red Snapper
Kingfish
Flying Fish
Conch (a shellfish)
Tuna (fresh not tinned)
Dolphin (NOT the ones found in sea parks, these are small and not related at all)
Salt Fish (imported and used in many recipes)
1-2 medium sized fish in season
2 green figs
2 christophenes
1 grated carrot
1 cup green peas
1/4 cup of parsley and celery
1/4 cup of water
1 teaspoon each of lime juice, vinegar, salt, garlic, and mint
Simmer fish over low heat in water, add salt and vinegar and cover for a few minutes. Cook the vegetables separately until soft, mash and make into small balls. Dip your thumb into the centre of the balls - sprinkle celery over and around the balls. Fill the centre of the vegetable balls with the grated carrot.
Place the fish in the centre of the dish with the vegetable balls surrounding. Sprinkle lime juice and mint over the fish and serve.