Dive into the Creole gastronomy of the French West Indies

Guadeloupe Islands

Guadeloupe, in the Caribbean Sea, is part of the Lesser Antilles. The island is a French department. Sharing a rich and eventful history, they come together to share a common economic and gastronomic heritage.

Whether you're in Basse-Terre or Grande-Terre, the Papillon is home to a unique, world-renowned culinary treasure trove. Who hasn't heard of accras? Who hasn't tasted a typical Guadeloupe dish, such as chicken colombo with fiery spices? Or savored a ti-punch, the essential drink of the West Indies?

The island's diversity and mix of cultures are present on the plate, to the delight of gourmets.

1. Local spices

Guadeloupe enjoys a warm climate, ideal for growing spices. The latter were introduced by French colonists in the 15ᵉ century, who brought aromatic plants from Asia and Africa. Today, they can be found in the various colorful markets of Pointe-à-Pitre and Sainte-Anne.

Guadeloupean gastronomy, influenced by Creole cuisine, highlights these spices: the golden yellow of colombo, the red of pimento, and the orange of saffron. The plates are like colorful canvases, and the flavors explode in the mouth. This unique blend of spices is what makes each dish so special.

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2. The many specialties

Let's take a quick inventory of Guadeloupe's delicious cuisine. These islands are the perfect place to indulge in:
- accras : with shrimp, cod or vegetables
- calalou, a pork and vegetable soup
- crab matété
- poulet Colombo, a sublime chicken stew marinated in spices and coconut milk
- féroce d'avocat, a Creole blend of avocado, salted cod and chili pepper
- boudins créoles, popular spicy sausages

These traditional dishes are sure to please. Guadeloupe also has a lot to offer: rum to die for, for concocting delicious punches, and fresh fruit. Banana, carambola, coconut or guava, these exotic flavors will transport you to the other side of the world. There's no doubt about it, you're on vacation.

Martinique

Welcome to Martinique, jewel of the Lesser Antilles, nicknamed the Island of Beautiful Flowers. Let yourself be seduced by its unique charms, a true paradise for those in search of relaxation and authenticity.

This sunny island is an ideal place for entertainment. It offers diving in turquoise waters, and a beautiful coral reef. You'll also discover natural treasures such as the majestic Montagne Pelée and the superb Balata garden. And of course, like its sister island, Martinique cuisine is full of flavor and color.

1. Martinique colombo

Like its big sister, Guadeloupe, Martinique also features this typical dish in its restaurants. Seated in front of the idyllic Caribbean Sea, you'll enjoy a tasty, subtly spiced dish.

This golden-yellow chicken curry is served with rice and vegetables. Simmered with sweet potatoes, chillies, turmeric and fenugreek, it will enchant your taste buds. You'll fall in love with this West Indian recipe, which, as we'll see later, is actually relatively simple to prepare.

2. Martinique, a mosaic of flavors

While Colombo is certainly the island's most emblematic dish, other succulent recipes await you.

Try the Martinique starters, as colorful as they are delicious. You'll be spoilt for choice:
- boudins créoles, garnished with cives and chilli
- féroce d'avocat, a creamy blend of avocado, salt cod, parsley and garlic
- fritters of banana! And yes, served with a Creole sauce, they can be enjoyed as an appetizer.

Then move on to typical Martinique dishes.

Try the famous "poulet boucané" in particular. Barbecued and marinated, it is served with a dog sauce (onion, garlic, parsley and chili) and vegetables such as plantains.

If you prefer seafood, the seas of the West Indies offer incredibly fresh fish and shellfish:
- fish blaff, with tuna, king mackerel or snapper
- Ti nain morue, with plantain banana and cod
- crab dombrés, similar to gnocchi

For dessert, don't miss the delicious West Indian coco flan or blanc manger coco, a flan made with gelatine and shredded coconut.

Saint-Martin

Saint-Martin, a small island between the Atlantic Ocean and the Caribbean Sea, is shared by France and the Netherlands. Once a fishing village, it is now famous for its unspoilt nature, magnificent scenery and culture.

"Friendly Island" attracts tourists with its many stores, vibrant nightlife and multi-influenced gastronomy. The island of 37 beaches offers a unique culinary experience, a fusion of French, Creole and Dutch tastes.

1. A kitchen under the influence

Some dishes, with names reflecting the island's distinctive identity, are particularly tasty. St. Martiners enjoy:
- journey cakes, tasty fried rolls
- oxtail stew, a delicious oxtail stew
- pork ribs à la saint-martinoise, marinated in lime juice

2. Seafood cuisine

The island's many restaurants offer the freshest and tastiest seafood. The list is long, evoking both iodized flavors and the powerful spray of the Caribbean.

You'll be able to try the fish and dishes that the locals love, such as snapper, prepared in court-bouillon or blaff (macerated in lime), dolphinfish or lambis, the large sea snails.

Saint-Martin is also known for its spicy Creole flavors, which can be found at
- spicy accras stuffed with crab
- jacks, fried fish
- crab and rice, a surprising blend of salt pork and crab.

3. Easy chicken colombo recipe

As promised, it's time to cook. For six people, you'll need:
- 6 chicken thighs
- 2 onions
- 2 shallots
- 1 bird pepper
- colombo spices
- salt and pepper
- 100 ml coconut milk
- peanut oil
- water

Then follow these steps:
- brown the chicken thighs in oil in a pot
- add the peeled onions and shallots, deseeded bird's eye chili, salt and pepper
- stir in the coconut milk and colombo spices to taste, then add water if the sauce is too thick
- serve with rice when the chicken is cooked.

Enjoy this West Indian recipe for chicken colombo without moderation. If you like it, head for the West Indies and discover its wonderful gastronomy.