Guadeloupe

🇬🇵Guadeloupe

Agoulou

A Guadeloupean hot sandwich made with a round or oblong bread roll, split and filled with combinations of grilled meat, egg, cheese, vegetables, and sauce, then toasted or pressed.

🇬🇵Guadeloupe

Agricultural Rum

Rhum Agricole

The finest Caribbean rum style; made from fresh sugarcane juice, not molasses; Guadeloupe has 9 working rum agricole distilleries; may be white, aged, or dark; many have won national and international competitions; the rhum agricole that is Guadeloupe's pride.

🇭🇹Haiti

Akra

Grated malanga root beaten with epis, scotch bonnet and a little flour, then dropped in spoonfuls into hot oil.

🇬🇵Guadeloupe

Avocado Feroce

Avocat Féroce

Spicy little cakes made with avocado, salt cod, and manioc; a Guadeloupean appetizer; perfect for an aperitif or starter; the avocat féroce that is a Guadeloupean bar snack.

🇫🇷Paris, France

Baguette

Baguette de tradition

Long thin crusty bread with a soft airy interior, the symbol of French baking.

🇬🇵Guadeloupe

Blanc Manger

Blanc-Mantant

A traditional Guadeloupean sweet; a coconut blancmange; a creamy, delicate dessert made with coconut milk, sugar, and vanilla; the blanc-mantant that is a Guadeloupean dessert classic.

🇫🇷France

Blood Sausage

Boudin noir

Rich blood sausage, often served with caramelized apples or onions.

🇨🇴La Ceiba, Colombia

Casabe

A thin, crispy yuca flatbread of indigenous Amazonian origin, made from grated, pressed, and toasted bitter yuca. A staple accompaniment to fish and stews.

🇬🇵Guadeloupe

Cassava Bread

Kassav

A cassava-based flatbread; often accompanied by meat or vegetables in sauce; a mainstay of Guadeloupean cuisine; offering a distinctive texture and neutral flavor that blends perfectly with local ingredients; the kassav that is a staple of Guadeloupe.

🇬🇵Guadeloupe

Cassava Cake

Gâteau Manioc

Cassava cake; a traditional Guadeloupean sweet; made from manioc (cassava); the cassava cake that is a Guadeloupean tradition.

🇬🇵Guadeloupe

Chicken Colombo

Colombo de Poulet

Guadeloupe's signature dish; chicken simmered with Colombo powder (turmeric, coriander, cumin, fenugreek, mustard seed) and root vegetables; a spicy stew reflecting Indian influence brought by indentured workers in the 19th century; served with rice and black-eyed peas; the colombo that defines Guadeloupean cuisine.

🇫🇷France

Chocolate Croissant

Pain au chocolat

Rectangular laminated pastry filled with dark chocolate batons, also called chocolatine.

🇬🇵Guadeloupe

Coconut Candy

Bonbon Coco

Coconut candy; a traditional Guadeloupean sweet; made with coconut, sugar, and vanilla; the bonbon coco that is a Guadeloupean confection.

🇬🇵Guadeloupe

Coconut Sorbet

Sorbet Coco

Coconut sorbet; a traditional Guadeloupean frozen dessert; made with coconut milk, sugar, and vanilla; refreshing in the tropical heat; the sorbet coco that is a Guadeloupean treat.

🇬🇵Guadeloupe

Colombo Powder

Colombo

The signature Guadeloupean spice blend; a curry-like mix of pepper, turmeric, coriander, cumin, fenugreek, and mustard seed; also called massalé; brought by Indian indentured workers in the 19th century; the foundation of Colombo dishes; the Colombo powder that is the soul of Guadeloupean cuisine.

🇬🇵Guadeloupe

Conch Fricassee

Lambi Fricassé

Conch (lambi) cooked in a spicy Creole sauce; a Guadeloupean seafood specialty; conch fricassée is a traditional dish; the lambi fricassé that is a Guadeloupean classic.

🇬🇵Guadeloupe

Congo Soup

Soup Congo

A traditional Guadeloupean soup; a hearty soup with provisions, meat, and Creole spices; the Congo soup that is a Guadeloupean classic.

🇬🇵Guadeloupe

Crab Callaloo

Calalou aux Crabes

A traditional Guadeloupean stew of pureed taro leaves and crabs; flavored with okra, cured meat, and chili; a thick soup made from callaloo leaves, mangrove crabs, and spices; a comforting dish for special occasions; the callaloo that is a Guadeloupean tradition.

🇬🇵Guadeloupe

Crab Matete

Matété de Crabe

A traditional Guadeloupean dish with fresh crabs cooked in a spicy sauce with vegetables; a popular holiday dish; eaten mainly at Easter during family gatherings on beaches and rivers; the matete de crab that is a Guadeloupean Easter tradition.

🇫🇷France

Creme Brulee

Rich custard topped with a caramelized sugar crust that cracks when tapped.

🇬🇵Guadeloupe

Creole Blood Sausage

Boudin Creole

Spiced blood sausage; a rich and flavorful dish made from blood, spices, and vegetables; often grilled or pan-fried; a charcuterie specialty; traditionally served as a starter; the boudin creole that is a Guadeloupean essential.

🇬🇵Guadeloupe

Creole Custard

Chodo

A Creole custard; a traditional Guadeloupean dessert; creamy and smooth; the chodo that is a Guadeloupean comfort dessert.

🇬🇵Guadeloupe

Creole Pate

Pâté Créole

Creole pate; a fried or baked pastry filled with meat, fish, or vegetables; a Guadeloupean street food; the pâté créole that is a Guadeloupean snack.

🇫🇷Paris, France

Croissant

Crescent-shaped laminated pastry, buttery and flaky, adapted from the Austrian kipferl.

🇫🇷France

Eclair

Elongated choux pastry filled with cream and topped with glossy icing.

🇬🇵Guadeloupe

Fish Blaff

Blaff

Fish blaff; fish poached in a lightly spiced broth with lime, garlic, and chili; a Creole court-bouillon variant; the blaff that is a Guadeloupean fish classic. French-Antillean poisson blaff poaches fish in a sharply seasoned lime broth.

🇻🇨Saint Vincent and the Grenadines

Fish Blaff

A Vincentian fish blaff: fish gently poached in a sharp broth of lime, onion, garlic, hot pepper, and herbs, producing a light but intensely seasoned island dish.

🇬🇵Guadeloupe

Fish Court-Bouillon

Court-Bouillon

The main culinary dish of Guadeloupe; fish poached in a spiced tomato-based court-bouillon; a quick cooking of fish in a spicy tomato sauce; the most traditional Creole main course; served at every true Creole restaurant; the court-bouillon that is the heart of Guadeloupean cuisine.

🇬🇵Guadeloupe

Fish Soup

Soupe de Poisson

Fish soup; a fragrant and comforting soup; fresh fish simmered with vegetables and Creole spices; the fish soup that is a Guadeloupean comfort food.

🇬🇵Guadeloupe

Flour Dumplings

Dombrés

Small flour dumplings; often served with meat in sauce or with red beans; a traditional Guadeloupean dish; the dombrés that are a Guadeloupean comfort food.

🇫🇷France

Foie Gras

Fattened duck or goose liver, a luxury delicacy from the Southwest of France.

🇬🇵Guadeloupe

Freshwater Crayfish

Ouassous

Huge freshwater crayfish; eaten grilled or with a typical sauce; a Guadeloupean specialty; the ouassous that is a Guadeloupean river delicacy.

🇬🇵Guadeloupe

Fried Bread Sandwich

Bokit

Guadeloupe's street food; a deep-fried bread sandwich, crispy on the outside and soft inside; filled with saltfish, chicken, pork, seafood, or vegetables; accompanied by a spicy sauce or fresh vegetables; a veritable explosion of Creole flavors; the bokit that is the archipelago's must-have sandwich.

🇬🇩Grenada

Grenadian Callaloo Soup

Callaloo Soup

Grenadian soup made from dasheen (taro) leaves, coconut milk, and often slivers of land crab meat; the dasheen leaves are the island's favorite greens; a memorable Grenadian specialty served in many restaurants; thick, green, and deeply flavored with spices; the signature soup of the Spice Isle.

🇬🇩Grenada

Grenadian Rum Agricole

Rum Agricole

Agricole-style rum from Grenada, distilled from fresh sugarcane juice rather than molasses; produced at River Antoine Estate since the 1700s; a nearly two-century-old water wheel powers the cane mill; the cane juice is processed the same way as in the 1600s; among the Caribbean's most traditional rums; the agricole rum of the Spice Isle; a historic spirit.

🇬🇵Guadeloupe

Grilled Lobster

Homard Grillé

Grilled lobster; a Guadeloupean seafood delight; lobster expertly grilled over a wood fire; accompanied by lime; the pinnacle of the local culinary experience; the grilled lobster that is a Guadeloupean luxury. Turks and Caicos cooks grill local lobster over fire with lime and island seasoning, alongside the shared Caribbean preparation.