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Explore 64 foods connected to Martinique, from everyday staples to rare local specialties.
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The local shortlist
6 editor-selected foods for understanding the place through what people eat.
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64 foods in this view. Filter by category, type, rarity, or search every recorded name.
Guadeloupe
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
Grated malanga root beaten with epis, scotch bonnet and a little flour, then dropped in spoonfuls into hot oil.
Martinique
Bois d'Inde
Allspice, known locally as bois d'Inde; a key aromatic in Martinican cuisine; leaves and seeds used in court-bouillon, matoutou, and blaff; the bois d'Inde that flavors Martinican cooking.
Paris, France
Baguette de tradition
Long thin crusty bread with a soft airy interior, the symbol of French baking.
Martinique
Beignets de Banane
Banana fritters made with ripe local bananas; fried until crispy outside and soft inside; flavored with cinnamon and rum; an essential sweet treat during celebrations and family meals; the beignets de banane that are a Martinican sweet.
Martinique
Banane Flambée
Bananas caramelized in butter and sugar, then flambéed with rum. Martinique's banane flambée uses rhum agricole, while Bermuda's Flaming Bananas commonly uses Gosling's Black Seal and may arrive with vanilla ice cream or crème fraîche.
France
Boudin noir
Rich blood sausage, often served with caramelized apples or onions.
Martinique
Piment Bondamanjak
The hot pepper of Martinique; named after Bondamanjak; served alongside ti nain lan mori; a key ingredient in Creole cooking; the piment Bondamanjak that fires Martinican cuisine.
Martinique
Calalou
A traditional peasant soup made with a mix of herbs known as herbages (purslane, spinach, taro leaves, okra, and French thyme); those who prefer a more decadent version may add pork or crab; the calalou that is a Martinican peasant classic.
Martinique
Giraumon
Giraumon (Caribbean pumpkin); a staple of Martinican cuisine; used in colombo, soups, and gratins; the giraumon that is a Martinican vegetable staple.
La Ceiba, Colombia
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
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
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.
Martinique
Colombo de Poulet
Martinique's signature dish; chicken simmered with Colombo powder (turmeric, cumin, coriander, mustard seeds) and vegetables like eggplant or yam; a Creole curry of Indian origin; served with rice or plantains; the colombo that defines Martinican cuisine.
France
Pain au chocolat
Rectangular laminated pastry filled with dark chocolate batons, also called chocolatine.
Martinique
Another name for the chayote; a pear-shaped fruit in the gourd family served as a vegetable; prepared as a purée, gratin, or salad; a staple of Martinican cuisine; the christophine that is a Martinican vegetable staple.
Martinique
Gratin de Christophine
Gratin of christophine (chayote); the pear-shaped vegetable baked with a cheese or béchamel topping; a classic Martinican side dish; the gratin de christophine that is a Martinican accompaniment.
Martinique
Blanc-Manger Coco
A Martinican dessert; made with coconut milk and agar-agar; a delicate flan with a light and refreshing texture; often enhanced with vanilla; the blanc-manger coco that is a Martinican dessert classic.
Guadeloupe
Bonbon Coco
Coconut candy; a traditional Guadeloupean sweet; made with coconut, sugar, and vanilla; the bonbon coco that is a Guadeloupean confection.
Martinique
Punch Coco
Coconut punch; a Martinican cocktail made with coconut milk, rhum agricole, and sugar; a creamy, tropical drink; the punch coco that is a Martinican creamy cocktail.
Guadeloupe
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
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
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.
Martinique
Matoutou de Crabes
The traditional Easter meal of Martinique; land crabs cooked in a spicy sauce with tomatoes, onions, chives, Colombo powder, and rice; prepared at dawn on Easter Monday for family beach gatherings; also shared on Whit Monday; the matoutou that is a Martinican Easter institution.
Martinique
Dombrés aux Ouassous
Small dough balls simmered with freshwater crayfish (ouassous) and a spicy sauce; a typical specialty of Martinique; the dombrés aux ouassous that are a Martinican river specialty.
France
Rich custard topped with a caramelized sugar crust that cracks when tapped.
Guadeloupe
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.
Martinique
Poulet Créole
Chicken marinated in Creole spices then grilled or stewed in a fricassée; a staple of Martinican home cooking; the poulet créole that is everyday Martinican fare.
Martinique
Chocolat Créole
Creole hot chocolate; a Martinican drink made with local cocoa, milk, and spices; the chocolat créole that is a Martinican warm drink.
Martinique
Shrubb
A classic Martinique liqueur made from squeezed oranges, agricultural rum, spices, and sun-dried orange peels; traditionally made at home during citrus season starting on All Saints Day; each family has a secret recipe; served at Christmas and New Year; the shrubb that is Martinique's holiday liqueur.
Paris, France
Crescent-shaped laminated pastry, buttery and flaky, adapted from the Austrian kipferl.
France
Elongated choux pastry filled with cream and topped with glossy icing.
Martinique
Féroce d'Avocat
A mix of avocado, shredded salt cod, chili, and cassava flour; gets its name from its spicy character that hits the taste buds; once eaten by fishermen, now a refined and communal starter; the féroce d'avocat that is a Martinican appetizer classic.
Guadeloupe
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
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
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.