Martinique

🇬🇵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.

🇲🇶Martinique

Green Banana and Cod

Ti Nain Lan Mori

Green banana (ti nain) cooked in water and seasoned cod; historically served to fishermen and land laborers; the distinctive meal of cane cutters during WWII; accompanied by cucumber, avocado, and Bondamanjak hot pepper; the ti nain lan mori that is a humble Martinican classic.

🇬🇩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.

🇭🇹Haiti

Lambi

Lanbi

Queen conch pounded flat, then either stewed in creole sauce, grilled over charcoal or fried in strips.

🇲🇶Martinique

Martinican Infused Rum

Rhum Arrangé

Rhum agricole macerated with fruits, spices, or vanilla; a Martinican tradition; vanilla and cinnamon is a popular combination; each family has their own recipe; the rhum arrangé that is a Martinican tradition.

🇬🇵Guadeloupe

Octopus Fricassee

Chatrou Fricassé

Octopus in a Creole sauce; chatrou (octopus) cooked in a spicy tomato-based sauce with onions, garlic, and spices; a Guadeloupean seafood classic; the chatrou fricassé that is a Guadeloupean specialty.

🇲🇶Martinique

Planteur

A rum-based cocktail with sugar cane, passion fruit, guava, pineapple, banana, kiwi, lime, cinnamon, and vanilla; sometimes offered to tourists arriving at the airport; the local cocktail reference; the planteur that is Martinique's fruity rum punch.

🇲🇶Martinique

Pork Stew

Porc Touffé

Pork stew, slowly simmered; a Martinican Creole dish; pork cooked in its own juices with spices and vegetables; the porc touffé that is a Martinican comfort food.

🇫🇷Provence, France

Ratatouille

Provencal vegetable stew with eggplant, zucchini, peppers, and tomatoes in olive oil.

🇲🇶Martinique

Rice and Kidney Beans

Riz et Haricots Rouges

White rice and kidney beans; the essential accompaniment to every Martinican main dish; served with chatrou, court-bouillon, and colombo; the rice and beans that are the foundation of every Martinican meal.

🇬🇵Guadeloupe

Salt Cod Fritters

Accras de Morue

Fried bites of salted cod mixed with spices and herbs; crispy on the outside, light and fluffy inside; the essential Guadeloupean appetizer; served with chien sauce (Creole condiment); found everywhere from beach bars to family kitchens; the accras that are the perfect Creole bar snack.

🇬🇵Guadeloupe

Salt Cod Salad

Chiquetaille de Morue

A classic Caribbean fish salad; salt cod crumbled and marinated with onion, peppers, parsley, chives, thyme, olive oil, and lime juice; a topping for Guadeloupean bokit; the chiquetaille that is a Guadeloupean starter classic.

🇬🇵Guadeloupe

Samosa

समोसा

A crisp South Asian pastry is folded around spiced potato, peas, onion, or meat, then fried and served with chutney

🇬🇵Guadeloupe

Sauce Chien

A Creole condiment served with accras and grilled fish; a sauce made with onions, garlic, parsley, chives, thyme, lime juice, and oil; the sauce chien that is the essential Guadeloupean condiment.

🇲🇶Martinique

Smoked Chicken

Poulet Boucané

Chicken marinated in a blend of Creole spices then smoked over sugarcane wood; a specialty with a distinctive smoky flavor; often served with local vegetables or rice; the poulet boucané that is a Martinican smoked specialty.

🇲🇶Martinique

Smothered Fish

Touffé de Poisson

Minuscule fish scooped up in a net and cooked à l'étouffée (smothered); covered and simmered slowly in their own juices; a rare Martinican dish found only at the most authentic addresses; the touffé de poisson that is a rare Martinican specialty.

🇫🇷France

Steak Frites

Grilled steak served with french fries, the quintessential French bistro dish. The classic bone-in cut is cote-a-l-os, the rib steak of the brasserie canon.

🇬🇵Guadeloupe

Stuffed Crab

Crabe Farcis

Stuffed crab; a tasty marine dish; crab shells filled with crab meat, spices, and breadcrumbs; a Guadeloupean specialty; the stuffed crab that is a Guadeloupean delight.

🇲🇶Martinique

Sweet Potato Pudding

Grated sweet potato baked slowly with coconut milk, brown sugar, nutmeg and raisins into a dense dark pudding with a custardy top.

🇬🇵Guadeloupe

Ti Punch

Guadeloupe's signature cocktail; prepared with rhum agricole, lime, and a little cane sugar; served as an aperitif to awaken the taste buds; simplicity and freshness define this blend; enshrined in the region's traditions; the ti punch that reflects the warm, friendly spirit of the island.

🇲🇶Martinique

Trempage

Trempaj

A traditional dish from Martinique's northern Atlantic coast; cod court-bouillon thickened with flour and mixed with pre-soaked stale bread; spread on banana leaves and garnished with avocado and banana; covered in a spicy sauce; eaten with the hands; also made with seafood, conch, or chicken; the trempage that is a northern Martinican specialty.

🇻🇨Saint Vincent and the Grenadines

Vincentian Callaloo Soup

Callaloo Soup

Thick, nutrient-dense soup made from dasheen (taro) leaves, coconut milk, okra, garlic, and ground provisions like yams or cassava; a thick, dark green stew; traditional pots often include salted meat or fresh crab; deeply rooted in West African culinary traditions; the callaloo soup of Saint Vincent; a hearty, comforting soup.

🇫🇷France

White Sausage

Boudin blanc

White sausage made without blood, smooth and mild, often served at Christmas.

🇲🇶Martinique

White Sea Urchin

Chadron

White sea urchins (chadrons); a Martinican delicacy with a short and tightly controlled season; eaten raw with lime; the chadron that is a seasonal Martinican delicacy. Martinique's Chadron is a named sea-urchin delicacy sought in season when legal harvest permits it.

🇫🇷France

Yule Log

Buche de Noel

Yule log cake for Christmas, sponge rolled with cream and decorated festively.