Cuisine in the Northern Islands : Discover

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, this charming reddish animal was considered “poor man’s bread”, and was eaten by fishermen when fish were scarce and hard to find!

A 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.