For illustrated talks on natural history and history see

For illustrated talks on natural history and history click here for

Thursday, 31 January 2013

Creole cooking in St. Lucia reveals legacy of slavery

Back from a great holiday in St. Lucia, I'll share a few images now.

According to wikipedia, in 1834 Britain abolished slavery in St. Lucia.  Even after abolition, all former slaves had to serve a four-year "apprenticeship" which forced them to work for free for their former masters for at least three-quarters of the work week. They achieved full freedom in 1838.

The cuisine of St. Lucia today is wonderfully healthy with copious fruits, vegetables and fish.

Formerly, meat for slaves would have included the cheapest cuts that the plantation owners rejected -- pigs' tails, trotters and cheeks for example.  Such cuts are salted and sold in packs at room temperature to this day.

My thanks to the St Lucian below, who explained how the meat needs to be soaked to remove the salt and how it is then cooked with vegetables.

It is delicious, he claimed.  Note the pig's snout.  It would be great to see a picture of the final dish.

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