User:Creole dove/sandbox

Creole Breakfast (Dite Kweyol) In St Lucia dates back to centuries when the French and British ruled the island. The cuisine highlights the rich history of The French, British, Amerindian, Indian and African influence left on the island. Traditionally foods like roasted breadfruit, or  ripe plantains or even sweet potatoes was served with a side of cucumber salad. Saltfish or smoked herring(salted codfish) seasoned with herbs and peppers then sauteed ,black pudding farine balls, Avocado slices, creole bread a type of bread indigenous to St Lucia with a  distinct earthy flavour baked in a traditional  Creole oven. Soused pork or chicken, roast or fried bakes commonly referred to as floats. A sweet cake called coupe made by mixing sugar, spices and vanilla and kneading it then baking it in an oven or roasting it in a cast iron pot. In the past a traditional Creole gingerbread known as pain d'epice made by mixing flour, sugar, green ainse, ginger, vanilla, water and kneading it then baking it and cut in slices after it has hardened. Fish cake (accra) A batter made by mixing flour and spices and either saltfish, or crayfish or crab meat from the river then frying it and serving it hot. Cocoa tea (hot choclate) Served with milk or  with dumplings ,Bay leaf tea, various teas known as bush tea;  soursop leaf tea, lemongrass, mint (basilic) , citronelle ,citrus leaves from the following plants;(shaddock, grapefruit,mandarin orange,tangerine orange,sour orange,lime and lemon) or even the leaves of the cinnamon tree known as Canelle.