Cuisine on Martinique : Discover
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Cuisine on MartiniqueFruit and vegetablesMartinique 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. CrayfishThis 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… The crayfish is on every menu, and breeders compete in offering exceptional quality. Legend has it, though, that not so long ago this charming reddish animal was considered “poor man’s bread”, and was eaten by fishermen only when fish were scarce and hard to find! SorbetsSnowballs (pronounced sino bol) are locally produced coconut sorbets with a strong taste of cinnamon or vanilla, and are a common sight on every roadside. They are served in a pointy cone accompanied by crushed ice and a trickle of grenadine or mint syrup. PastriesDo not miss the coconut, banana or guava flavoured “gateaux-pays”, served warm in most foodstalls. BeersA Colombo recipe :Dice the meat, add salt, garlic, chopped onions, lemon, pepper, two spoonfuls of Colombo powder and leave it to stew in the refrigerator (prepare the meat one day ahead if your time is short). Heat some oil in a pot, add a spoonful of “graines a roussir” (a mixture of cumin, fenugreek and mustard seeds), then stir. Cook over small heat until brown, then add the meat and stir for a few minutes until the mixture acquires a golden colour. Add enough water to cover the meat, add slices of aubergines, thyme, laurel leaf and parsley and let simmer. When the meat is tender, add a tablespoonful of Colombo spice, Chicken broth, lemon juice and garlic. Serve hot with white rice.
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Dice the meat, add salt, garlic, chopped onions, lemon, pepper, two spoonfuls of Colombo powder and leave it to stew in the refrigerator (prepare the meat one day ahead if your time is short).
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