Saint Lucia’s cuisine, like the island’s culture, has been influenced by numerous neighbors, visitors, would-be conquerors, and colonialists since the 16th century. Local food is often spicy, and balanced by rice or potatoes and gravy. The ubiquitous national dish is salt fish with green figs, a fragrant, spicy pairing of fig bananas, fish, veggies, Scotch bonnet peppers, and spices. The Jamaican diaspora has brought meat patties, jerk chicken, and other foods to Saint Lucia, while macaroni pie, peas and rice, fish stew, and coconut-based soups mirror the dishes of other Commonwealth nations. Caribbean-style curries are prevalent, while roti pockets (common in Trinidad and Tobago) are now one of the country’s most popular snacks.