🍽️ Cuisine
Saint Helena, the remote South Atlantic island where Napoleon spent his final years, has developed a distinctive creole cuisine over five centuries of British, African, and Asian influences. The island's "Saints" have created unique dishes from limited ingredients, turning isolation into culinary innovation.
Fishcakes Saint Helena
Island-Style Fish Cakes
The quintessential Saint Helena dish—flaky local fish mixed with potato and curry spices, pan-fried until crispy, found at every gathering and in every home on the island.
Ingredients: 300g firm white fish (or tuna), 250g potatoes, 1 onion finely diced, 2 cloves garlic minced, 1 tsp mild curry powder, ½ tsp turmeric, 1 egg beaten, 2 tbsp parsley chopped, Salt and pepper, Flour for coating, Oil for frying.
Preparation: Poach fish in salted water until flakes easily, about 10 minutes. Drain, cool, and flake into bowl, removing any bones. Boil potatoes until tender, drain well and mash. Sauté onion and garlic until soft, add curry powder and turmeric, cook 1 minute. Combine flaked fish, mashed potato, onion mixture, parsley, and half the beaten egg. Season well. Shape into 6-8 cakes. Dip each cake in remaining egg, then flour. Fry in hot oil 3-4 minutes per side until golden and crispy. Drain on paper towels. Serve hot with pumpkin or rice.
💡 Saints debate endlessly over the proper curry level—start mild, you can always add more next time.
Plo
Saint Helena Rice Pilaf
A beloved Saint Helena rice dish with roots in both Indian and British traditions—spiced rice cooked with meat and vegetables, served at Sunday lunches and celebrations across the island.
Ingredients: 200g basmati rice, 200g chicken or beef, cubed, 1 onion diced, 2 cloves garlic minced, 1 carrot diced, 100g pumpkin cubed, 1 tsp curry powder, ½ tsp turmeric, 400ml chicken stock, 2 tbsp oil, Salt and pepper, Fresh thyme.
Preparation: Rinse rice until water runs clear, soak 20 minutes, drain. Heat oil in heavy pot, brown meat on all sides, remove and set aside. Sauté onion until golden, add garlic, curry powder, and turmeric, cook 1 minute. Add carrot and pumpkin, stir to coat. Return meat to pot, add stock and thyme. Bring to boil, reduce to simmer, cover and cook 15 minutes. Add drained rice, stir once, cover tightly. Cook on lowest heat 15 minutes without lifting lid. Remove from heat, rest 10 minutes. Fluff with fork, adjust seasoning, serve.
💡 The bottom layer of crispy rice (called 'tahdig' elsewhere) is considered the best part by Saints.
Pumpkin Pudding
Saint Helena Dessert
A treasured island recipe—sweet pumpkin baked with warming spices into a dense, comforting pudding that showcases Saint Helena's abundant pumpkin harvest.
Ingredients: 400g pumpkin, peeled and cubed, 100g brown sugar, 50g butter softened, 2 eggs, 100ml milk, 1 tsp cinnamon, ½ tsp nutmeg, ½ tsp ginger, Pinch of cloves, 2 tbsp flour, Cream for serving.
Preparation: Steam or boil pumpkin until very tender, drain well. Mash until completely smooth—no lumps. Beat butter and sugar until fluffy. Add eggs one at a time, beating well. Mix in mashed pumpkin, milk, and all spices. Fold in flour until just combined. Pour into greased baking dish. Bake at 170°C for 45-50 minutes until set and top is golden. The center should be slightly wobbly when done—it firms as it cools. Serve warm with pouring cream. Traditional on Saint Helena for Sunday dessert.
💡 Use local 'butternut' variety if available—its dense, sweet flesh makes the best pudding.
