Guadeloupe hosts an extraordinary variety of fruit and vegetables,
otherwise available only in exotic supermarkets. In addition to pineapple
and bananas (bearing evocative names such as “get dressed young man” ,
“gimme more” or “God save me some”), lime (basic ingredient of the island’s
compulsory punch), passion fruit or maracuja (delicious in sorbets) and
guavas and mangoes fill West Indian fruit stalls. Coconuts are also a must,
just as typical local vegetables like maniocs, cristophines (a type of local
turnip) or[...]
If you’re in search of sophisticated gastronomic specialties, you have come
to the best place in the West Indies. Rich in French culinary tradition with
a touch of exotic influence, Saint Martin’s cuisine is greatly appreciated
by visiting foreigners, even though the cost of such an interesting
experience tends to soar to high heavens. Illustrious chefs of renowned
restaurants, often natives of the West Indies, create marvels by mixing
Metropolitan French cuisine and local savoir-faire. Cookery on the Dutch
half is more[...]
Martinique hosts an extraordinary variety of fruit and vegetables. In addition to pineapple and bananas (bearing evocative names such as “get dressed young man” , “gimme more” or “God save me some”), lime (basic ingredient of the island’s compulsory punch), passion fruit or maracuja (delicious in sorbets) and guavas and mangoes fill West Indian fruit stalls. Coconuts are also a must, as are typical local vegetables like maniocs, cristophines (a type of local turnip) or sweet potatoes.
[...]
Buljow Cod cooked with onions, hot peppers, spring onions, tomatoes and vegetable bananas, and it's all cooked in coconut milk. You'll find this dish in the villages or at the Rastas who have their own cuisine that's called « Ital food » which is vegetarian cuisine.
Bakes a fritter stuffed with cod, tuna, and cheese. This is what replaced poor man's bread and you'll find women selling it on every street corner.
Le rôti A sort of tortilla stuffed with chicken with a curry sauce, onions and potatoes. [...]
This cuisine made from local fresh products will certainly tickle your taste buds. On the menu: accras (cod fritters served with a spicy sauce), pepperpot (beef and pork stew with a mixture of manioc, cinnamon and brown sugar), and to top it all off, try some banana cake.
Discovering the Northern Islands :
Cuisine
You are sure to delight
in the islands’ selection of various types of seafood, fish, roast chicken,
Colombo cabri (a local version of lamb curry) and turban squash soup…
Discovering the crayfish : This spiky crustacean with its long antennae is the king
of Martinique, even though if it were up to him, he would probable trade
this title with anyone willing to take it… Be that as it may, the crayfish
is everywhere, served with sauces of various taste and colour. Not so long
ago, however,[...]
Creole cuisine does not hold a preponderant place on the menus, with the exception of a restaurant or two. The island’s clientele is varied and international, and they often prefer to indulge in the pleasures of French or Italian culinary delights instead of the more simple pleasures of a goat colombo.
Definitely not to miss: the crayfish
This spiky crustacean with its long antennae is the king, even though if it were up to him, he would probable trade this title with anyone willing to take it… The crayfish is on every menu, and breeders compete[...]
Discover Saint Vincent :
Cuisine
Drinks Don’t miss tasting “hairoun”, the
island’s local beer which prides in a gold medal won in Bruxelles, 1993.
Hotels offer a multitude of excellent cocktails, but you should certainly
avoid ordering wine if you are not in a high quality restaurant, as you are
sure to be disappointed by its quality and price.
Crayfish: The main dish This
spiky crustacean with its long antennae is the king of Saint Vincent, even
though if it were up to him, he would probable trade this title with anyone[...]
