Our island home is renowned for its natural beauty and, more recently, our Olympic gold medalist, Julien Alfred. However, its culinary heritage is equally captivating. At the heart of St. Lucian cuisine lies a breakfast tradition that is as vibrant and flavorful as the island itself.
In this guide, I will take you on a culinary journey, introducing you to the essential components of a traditional St. Lucian breakfast and providing step-by-step recipes for some of the most beloved St. Lucia breakfast foods.
But, if you’re not here for the recipes and want to experience this firsthand, perhaps while on a St. Lucia vacation, I highly recommend an authentic St. Lucian breakfast at Claudia’s Kitchen. She serves some of the best local food on the island, bar none!
How to Make a St. Lucian Breakfast (Recipies)
Roast or Fried Bakes and Saltfish
For the Saltfish:
- 1 pound salted cod
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 green bell pepper, chopped
- 1 Scotch bonnet pepper, minced (adjust to taste)
- Fresh thyme, chopped
- Olive oil
- Salt and black pepper to taste
For the Roast Bakes:
- 4 cups all-purpose flour
- 2 teaspoons baking powder
- 1 tablespoon sugar
- 1 teaspoon salt
- 4 tablespoons butter, cold and cubed
- 1 cup lukewarm water
For the Fried Bakes:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup warm water
- Vegetable oil for frying
Instructions:
Preparing the Saltfish:
- Soak the salted cod in cold water for several hours, changing the water a few times to remove excess salt.
- Drain the cod and flake it into small pieces.
- Heat olive oil in a skillet over medium heat.
- Sauté the onion, garlic, green bell pepper, and Scotch bonnet pepper until softened.
- Add the flaked cod, thyme, salt, and pepper. Cook until the cod is heated through and the flavors have combined.
Making the Roast Bakes:
- Prep your space: Find a large bowl to mix your ingredients.
- Combine dry ingredients: Pour the flour, baking powder, sugar, and salt into the bowl. Mix well.
- Cut in the butter: Use your fingers to rub the cold butter into the flour mixture until it resembles coarse crumbs.
- Add water gradually: Slowly pour in the lukewarm water, mixing as you go. Keep adding water until the dough comes together.
- Knead the dough: Turn the dough out onto a lightly floured surface and knead for about 5 minutes, or until smooth and elastic.
- Shape the bakes: Divide the dough into 8 equal pieces. Shape each piece into a ball.
- Cook the bakes: You can cook these on a griddle, stovetop, or even in an oven. For a traditional taste, try cooking them on a flat griddle or hot stone. Cook each bake until golden brown on both sides.
Making the Fried Bakes:
- In a large bowl, whisk together the flour, baking powder, and salt.
- Gradually add warm water to the dry ingredients, mixing until a smooth dough forms.
- Heat vegetable oil in a deep skillet over medium heat.
- Shape the dough into small balls and flatten them slightly to form discs.
- Carefully place the bakes in the hot oil and fry until golden brown on both sides.
- Remove the bakes from the oil and drain on paper towels.
Serving:
Serve the saltfish and bakes together for a traditional St. Lucian breakfast. Accompany with your favorite condiments, such as hot sauce or pepper jelly.
Tips:
- For a spicier saltfish, add more Scotch bonnet pepper to taste.
- To make the bakes lighter, let the dough rest for about 15 minutes before frying.
- Serve with a side of avocado, cucumber salad, or a ripe plantain for a complete breakfast.
Accra (Saltfish Fritters)
Accra, or saltfish fritters, are a popular St. Lucian breakfast treat. These crispy delights are perfect for a quick and satisfying meal.
Ingredients:
- 1 cup flaked saltfish
- 1 cup all-purpose flour
- 1. How to Make Our Favorite St. Lucia ‘Salt Fish Accras’ – Oasis Marigot
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 green onion, chopped
- 1 Scotch bonnet pepper, minced (adjust to taste)
- 1/4 cup water (or more as needed)
- Vegetable oil for frying
Instructions:
- Combine the flaked saltfish, flour, baking powder, salt, pepper, green onion, and Scotch bonnet pepper in a bowl.
- Gradually add water, mixing until a thick batter forms. The batter should be thick enough to hold its shape when dropped by spoonfuls.
- Heat vegetable oil in a deep skillet over medium heat.
- Drop spoonfuls of batter into the hot oil, forming small patties.
- Fry until golden brown and crispy on both sides.
- Remove the Accra from the oil and drain on paper towels.
Serve Accra hot with your favorite dipping sauce, such as ketchup or a spicy pepper sauce.
Smoked Herring with Tomatoes
This classic St. Lucian dish is a flavorful and satisfying breakfast option.
Ingredients:
- 1 pound smoked herring
- 2 large ripe tomatoes, chopped
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 Scotch bonnet pepper, minced (adjust to taste)
- Fresh thyme, chopped
- Olive oil
- Salt and black pepper to taste
Instructions:
- Place the smoked herring in a pot and cover with water. Bring to a boil, then reduce heat and simmer for 10 minutes. Drain and flake the herring.
- Heat olive oil in a skillet over medium heat.
- Sauté the onion, garlic, and Scotch bonnet pepper until softened.
- Add the chopped tomatoes and cook until they break down and form a sauce.
- Stir in the flaked herring and thyme. Season with salt and pepper to taste.
- Simmer for a few minutes to allow the flavors to blend.
Serve hot with bakes or plantains for a complete breakfast.
Cocoa Tea
Cocoa tea is a beloved St. Lucian beverage enjoyed hot and comforting. Here’s a simple recipe to try at home.
Ingredients:
- 2-3 tablespoons grated cocoa beans
- 4 cups water
- 1 cinnamon stick
- 1/4 teaspoon ground nutmeg
- Milk (optional)
- Sweetener (brown sugar, honey, or condensed milk) to taste
Instructions:
- In a saucepan, combine the grated cocoa beans, water, cinnamon stick, and nutmeg.
- Bring the mixture to a boil, then reduce heat and simmer for 10-15 minutes, or until the cocoa flavor has infused into the liquid.
- Strain the mixture into a mug or pitcher, discarding the solids.
- If desired, heat milk and add it to the cocoa tea.
- Sweeten to taste with your preferred sweetener.
Tips:
- For a richer flavor, use whole milk or coconut milk.
- Experiment with different spices like vanilla or cloves.
- Serve with a dollop of whipped cream for an extra treat.
Enjoy your homemade cocoa tea!
Cucumber Salad
A refreshing and simple side dish to complement your St. Lucian breakfast.
Ingredients:
- 1 cucumber, peeled and thinly sliced
- 1/2 red onion, thinly sliced
- 1 tablespoon white vinegar
- 1 teaspoon sugar
- 1/4 teaspoon salt
- Freshly ground black pepper to taste
Instructions:
- In a medium bowl, combine the cucumber and red onion.
- In a small bowl, whisk together the vinegar, sugar, and salt.
- Pour the dressing over the cucumber and onion mixture.
- Toss to coat evenly.
- Season with black pepper to taste.
- Refrigerate for at least 30 minutes before serving.
Optional: Add chopped fresh dill or cilantro for extra flavor.
This cucumber salad is a perfect accompaniment to the rich flavors of St. Lucian breakfast dishes.
Shopping List for St. Lucian Breakfast Recipes
Pantry Staples:
- All-purpose flour
- Baking powder
- Salt
- Black pepper
- Olive oil
- Vegetable oil
- Cinnamon
- Nutmeg
- White vinegar
- Sugar
Fresh Produce:
- Cucumbers
- Onions
- Garlic
- Green bell peppers
- Scotch bonnet peppers
- Tomatoes
- Fresh thyme
Protein:
- Salted cod
- Smoked herring
Dairy:
- Milk (optional for cocoa tea)
Note: You can substitute or adjust quantities based on your preferences and the number of people you’re cooking for.
Additional Tips:
- Consider buying local produce for the freshest flavors.
- If you can’t find grated cocoa beans, you can use unsweetened cocoa powder as a substitute, though the flavor will be slightly different.
- Adjust the amount of Scotch bonnet pepper based on your desired level of spiciness.
Happy cooking!