Saint Lucia (N. America) 19 January 2024

Saint Lucia is located in the continent of North America. It has the Atlantic Ocean to the north and east, Venezuela to the south, the Caribbean Sea to the west, the Florida, Cuba, Jamaica, Haiti, the Dominican Republic, and Puerto Rico to the northwest.

The capital is Castries.

The official language is English.

The climate has a tropical maritime climate with rainfall and temperature which vary based on elevation. It has a dry season from January to April, and a rainy season from May to November.

The staple foods are seafood, bananas, coconut, plantains, spinach, potatoes, okra, onions, and so many more delicious flavors (https://www.islanderkeys.com/most- popular-st-lucia-dishes/).

https://www.britannica.com/place/Saint-Lucia

GREEN FIG AND SALT FISH SALAD (https://www.internationalcuisine.com/wprm_print/8875#):

• ½ lb. salted codfish, boneless
• 9-8 green figs (aka green bananas), about 2 lbs.
• ½ large red sweet pepper, seeded and diced
• 2 scallions, finely chopped
• ½ C mayonnaise
• 2 cloves garlic, 1 whole and 1 grated
• ½ small onion, grated
• 2 sprigs parsley, finely chopped (for garnish)
• Salt and pepper to taste

1. Wash the green figs. Cut off the top and bottom and slice skin lengthwise.
2. Add water to a large pot and bring to a boil.
3. Add one clove of garlic and the green figs.
4. Boil 10-20 minutes until fork tender. Please note the skin will likely turn black during cooking, this is normal.
5. While the green figs are boiling, rinse salted fish. In a small pot, add about 2 cups of water and salted fish.
6. Boil for 5 minutes. Drain and repeat a second time. Drain boiled salted fish.
7. Use a fork to mash one of the figs. Dice the rest into bite-sized pieces.
8. Flake salt fish using fingers or fork.
9. Dice the sweet pepper, chop the scallions and parsley.
10. Grate one clove of garlic and onion.

1. In a large bowl, add chopped green figs, diced sweet peppers, chopped scallions, grated onion, grated garlic and mayo, and the salt fish. Mix well.
2. Add salt and freshly ground pepper to taste.
3. Garnish with parsley.

This is how mine turned out. Not going to lie. I should have used more cod.

COCONUT TURNOVERS (https://ourbestbites.com/coconut-turnovers/):

• 1 C shredded coconut
• 6 TBSP cream of coconut
• ¼ tsp coconut extract
• 1 sheet puff pastry

1. Preheat oven to 400F.
2. Combine coconut, cream of coconut, and ¼ tsp coconut extract.
3. Thaw puff pastry according to package directions.
4. Place on a lightly floured surface and gently roll out into a square about 12×12 inches.
5. Cut puff pastry into 4 equal squares.
6. Place ¼ of the coconut mixture on top of each pastry square, spreading out the mixture on one half of the square in a triangular shape.
7. Keep the mixture ½ inch away from all edges.
8. Dip a finger in water and lightly run it around all the edges of pastry square.
9. Fold in half, creating a triangle shape.
10. Gently press edges together, and crimp with a fork.
11. Take fork and poke through top of each pastry.
12. Place pastries on a baking sheet and bake for 15-20 minutes, until puffed and golden brown.
13. Transfer turnovers to a cooling rack.

Glaze:

• 2 TBSP butter, melted
• ½ C powdered sugar
• 1 tsp milk
• 1/8-1/4 tsp coconut extract (optional)

1. While pastries are cooling, combine glaze ingredients and stir until smooth, adding more liquid if necessary.
2. When pastries are just slightly warm (not hot) use a fork to drizzle glaze, or place in a small zip top bag with a corner cut off.

Drizzle evenly over pastries and let cool.

I used alternate powdered sugar, but this turned out really!!