Saint Lucian cuisine is a vibrant blend of African, French, and East Indian influences, reflecting the island's diverse cultural heritage. The use of fresh, local ingredients such as fish, fruits, and vegetables is prominent, with dishes often featuring plantains, breadfruit, and dasheen. A staple dish is green fig and saltfish, combining unripe bananas with salted cod. Spices and herbs like thyme, garlic, and hot peppers add depth to the flavors. The island's Creole heritage is evident in its hearty stews and curries, while the abundant seafood offerings highlight the island's coastal bounty.