Green Fig and Saltfish Salad, a most attractive and colourful dish served from St. Lucia. - Winston Sill/Freelance Photographer

Daviot Kelly, Staff Reporter

For the past month, Food has beentaking readers to all the cricketing nations of the world. The ICC Cricket World Cup 2007 kicks off in Jamaica next month and each week we have featured one West Indian and one other nation. Today, our World Cup culinary caravan rolls into St. Lucia and we examine the one-pot meal of Ireland. And, on page three, Rosemary Parkinson continues her list of best places to chow down in the islands where matches will be played.

In St. Lucia, local ingredients take centre stage in the island's dishes. Fresh fish, vegetables, and fruit are bountiful in the fields and waters of St. Lucia. The national dish is saltfish and green fig. Early slaves discovered that saltfish was a good source of protein.

Irish stew, or "stobhach gaelach" as it is called in Irish, is traditionally made of lamb or mutton, potatoes, onions, and parsley. Sometimes, lamb or mutton neckbones, shanks, and other trimmings were the only basis for the stock. Yet, these would-be rejects still held enough flavour after a long simmering process to do justice to a hearty bowl of stew. The root vegetables added further flavour and thickening power, as well as filling sustenance. Some cooks added turnips or parsnips, carrots, and barley when available.

http://en.wikipedia.org and http://stlucia-guide.info

Green Figs and Saltfish

Boil saltfish for about five minutes to remove some of the salt. Rinse with cold water and remove scales. Remove the bones and separate into small pieces.

INGREDIENTS

Prepare your choice of fresh seasonings:

- Tomatoes

- Chives

- Garlic

- Sweet peppers

- Seasoning peppers

- Onions, etc.

METHOD

1. Saut seasonings in a tablespoon of oil for about two minutes.

2. Add saltfish and stir for about four to five minutes.

(Optional you could add one to two tablespoons of water and black pepper for taste.)

3. Boil green figs (green bananas) until soft. Drain water and serve with saltfish.

You can also add some roasted breadfruit. This is done by placing whole breadfruit withthe skin on over coals or an open fire, then peel and slice.

A tasty looking dish of Irish Stew. Ready? Dig in! - Contributed

IRISH STEW(with lamb)

INGREDIENTS

3 to 4 lb leg of lamb, cut into 1 and a half cube

2 tablespoons butter

1 tablespoon vegetable oil

2 cups water

1 cup chicken broth

1 to 2 tsp. salt, or to taste

Quarter teaspoon thyme, crushed

Quarter teaspoon pepper

2 cloves garlic, mashed and minced

4 medium potatoes, quartered

8 small white onions, peeled

1 package frozen peas, (16 oz.)

8 ounces fresh mushrooms, sliced

1 cup milk

One third cup flour

METHOD

1. Over medium heat, brown lamb in butter and oil in a large stock pot or Dutch oven.

2. Add water, broth, and seasonings. Cover and simmer for one hour.

3. Remove surface fat. Add potatoes and onion; simmer, covered, until vegetables are tender, about 15 to 20 minutes.

4. Add peas and simmer for five minutes. Combine milk and flour; stir until smooth.

5. Add to simmering stew and simmer for about one minute, or until thickened. Taste and adjust seasonings.

Serves six.

Source

http://southernfood.about.com and www.gracefoods.com