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National Symbols

National Anthem

O Land of Beauty! Our country where peace abounds,

Thy children stand free

On the strength of will and love

With God in all our struggles Saint Kitts and Nevis be

A Nation bound  together With a common destiny.

As stalwarts we stand For justice and liberty.

With wisdom and truth

We will serve and honor thee.

No sword nor spear can conquer for God will sure defend.

His blessings shall forever To posterity extend.

National Flag

The national flag of St. Kitts and Nevis was adopted on September 19th, 1983. It was designed by Edrice Lewis in a national design competition. Green represents our fertile lands. Red represents our struggle from slavery through colonialism to independence. Yellow represents our year-round sunshine. Black represents our African Heritage. The white stars are symbols of hope and liberty

Coat of Arms

The center of the coat of arms is dominated by a shield at the base of which is a lighter in full sail. The lighter is one of the traditional means of transportation. A red chevron is highlighted by two poinciana flowers.

At the top of the shield on the blue background is the head of a Carib, supported by the fleur de lis and a rose. The Caribs were the early inhabitants of the islands, and the fleur de lis and rose signify the French and English influences.

A helmet topped with the battlements of a tower appears with a flaming torch upheld by the hands of an African, European, and a person of mixed descent. The torch signifies the struggle and quest for freedom by a people of diverse ethnic origins, but united in purpose.

The shield is supported on either side by pelicans with wings extended, displaying a sugarcane plant and the coconut palm tree, which are extensively cultivated throughout St. Kitts and Nevis.

National Flower

The national flower is the Poinciana or flamboyant, named after Monsieur de Poincy, the first French Governor of St. Kitts, who is said to have introduced it to the region. Its scientific name is Delonix Regia and it is said to have originated in Madagascar. The flamboyant is one of the most striking trees of the tropics, with its umbrella-shaped crown, and its compound deciduous leaves, and red and yellow scalloped flowers followed by long, black seedpods. It blooms from May to August.

National Bird

The national bird of St. Kitts and Nevis is the brown pelican, Pelecanus Occidentalis. In its youth, it is brown on the head, neck and upper parts of the body, and mostly white below. As it matures, the majority of the body becomes dark brown while the upper part of the head turns white. During the postnuptial molt the adult’s neck turns white. The neck and head are not extended during flight. Brown pelicans are sometimes solitary feeders but may also be found in small flocks as they feed on schools of fish near the surface of the sea. They can be found throughout the West Indies and in the sub-tropic regions of the Americas. They nest in colonies along the coast in low trees and in bushes.

National Dish

The national dish of St. Kitts and Nevis comprises of Stewed Saltfish, Spicy Plantains, Seasoned Breadfruit and Coconut Dumplings.

Stewed Saltfish

1 lb saltfish

1 green pepper diced

1 lb tomatoes chopped

5 cloves chopped garlic

4 tbsp vegetable oil

2 tbsp margarine

6 scallions finely chopped

2 tbsp parsley chopped

salt and pepper to taste

Method

1. Soak saltfish overnight then boil in fresh water until tender.

2. Drain fish, remove the bones and scales and flake.

3. Heat oil in a large heavy saucepan. Add pepper, scallions, onion and garlic. Cover and cook over low heat for 5 minutes, stirring occasionally. Add the tomatoes and simmer over moderate heat until heated through for about 5 minutes.

4. Arrange the saltfish on a plate. Sprinkle with parsley and serve with dumplings, breadfruit and spicy plantains.

Spicy Plantains

3 medium sizzed plantains, peeled and chopped into 1/2″ pieces

2 tbsp fresh ginger peeled and grated

1 small onion grated

1/4 tsp of salt

1/4 tsp of hot sauce or finely chopped pepper

oil for frying

Method

Combine all the ingredients in a bowl. Toss until mixed. Fry in batches until golden brown and cooked. Remove and drain on paper towels. Serve alongside saltfish, dumplings and breadfruit.

Seasoned Breadfruit

3 cups full breadfruit chopped into 1″ pieces

2 tbsp oil

1 tbsp unsalted butter or margarine

1/2 cup of red pepper diced

1 medium onion chopped

4 garlic cloves crushed

2 tbsp fresh parsley chopped

1 tbsp fresh thyme leaves

1/2 cup chicken broth or 1 cube dissolved into 1/2 cup water

1/4 tbsp salt

1/4 tsp freshly ground pepper

Method

Melt butter or margarine in a heavy saucepan over medium heat then add oil. Add onions and cook until golden about 5 to 8 minutes, stirring often. Add garlic, thyme, red pepper and parsley and saute for 30 seconds. Remove from heat and add breadfruit with chicken broth or other prepared liquid. Toss gently to blend and heat through. Season to taste with salt and pepper. Serve with dumpling, saltfish and spicy plantain.

Coconut Dumplings

1/2 cup grated coconut

1 1/2 cups flour

1/4 tsp salt

1 tbsp oil

1 tbsp margarine

1/2 cup water

Method

Place flour, coconut, salt, margarine and oil in a bowl. Gradually stir in the water to make a stiff dough. Turn onto a lightly floured board and knead for about 2 minutes. Make dumplings in desired shape. Slide dumplings into boiled salted water. Cover and cook for about 10 to 15 minutes.

National Wear

St. Kitts and Nevis’ Official National Wear reflects the true “Caribbeanness” of its people. A combination of African and European influences which have shaped the history of St. Kitts and Nevis is evident in both the male and female outfits.

Men’s Wear

A straw hat trimmed with madras offered protection from the hot day’s sun. The short sleeved, v-neck jack shirt trimmed with madras is made from off-white cotton. The design is similar to traditional shirts worn by Africans. The beige cotton, ankle length pant is a reflection of the local fabrics that were commonly used during the colonial period.

Women’s Wear

It is customary for African women to wrap their heads for protection. The main dress is off-white cotton, with a corset top and an ankle length, wide flare petticoat bottom. The beige cotton sleeves are short and puffed by using the drawstring. A short lap skirt made from crocus is worn over the main dress to protect it from dirt. The madras “Cane Soda Wrap”, which was used to carry soda while fertilizing sugar cane, is draped around the waist. The crocus drawstring bag was a safe way for women to secure their money.