[citation needed] As of 2013, people of West and Central African descent are the majority in Saint Lucia, accounting for 82.5% of the country's population.

[3] As a British possession, however, at the end of the eighteenth century, Saint Lucia increasingly imported large numbers of slaves from Akan and Igbo groups.

In many areas, their cultural impact has left the strongest legacy since many Yoruba came as 'indentured servants' after slavery, introducing the Kele and Ogun ritual rites.

[citation needed] On 21 February 1795, an army of French and African freedom fighters led by Goyrand defeated a battalion of British troops.

[citation needed] The culture of Saint Lucia has been influenced by African, Arawak, Carib, East Indian, French and British heritage.

[12] The island's cuisine is a unique blend of Indigenous Carib, African, European (mainly British and French) and East Indian cuisine; this creates dynamic meal dishes such as bouillon, hearty soups packed full with fresh locally produced vegetables, hearty fish broths or fish water, pelau, green fig, breadfruit, saltfish and other combinations.

Saint Lucian cuisine is similar to that of many other commonwealth Caribbean nations such as Dominica, neighbouring St. Vincent and the Grenadines and Trinidad.

Typical essential foodstuffs are potatoes, onions, celery, thyme, coconut milk, cassava, flour and cornmeal.