Green Fig and Saltfish (Green figs are the local name for green bananas) is the National Dish of St. Lucia. This dish has its roots in 19th-century slavery when bananas were plentiful and dried, salted codfish was cheaply imported from Canada to serve as rations for slaves. Over time, the slaves added their own spices to the dish and it became so popular on the island, that it was eventually recognized as the national dish of St. Lucia. The dish is typically prepared on weekends and especially for the Creole Day Festival held in October.