country Essentials · 6 foods
Martinique Essentials
A considered first route through Martinique: the foods that carry its everyday habits, celebrations, ingredients, and memory.
Explore all Martinique foods →THE
ESSENTIALS
The complete shortlist
6 foods to know.
Each selection includes the reason it belongs here—so this is a guide, not just a pile of names.
Guadeloupe
Chicken Colombo
Colombo de Poulet
Martinique's signature dish; chicken simmered with Colombo powder and vegetables; a Creole curry of Indian origin; the colombo that defines Martinican cuisine.
Guadeloupe
Salt Cod Fritters
Accras de Morue
Small golden fritters of salt cod, herbs, and chili; THE Creole aperitif ritual; crispy outside, soft inside; served with sauce chien; a real institution on the island.
Martinique
Fierce Avocado
Féroce d'Avocat
Spicy mash of avocado, shredded cod, chili, and cassava flour; once eaten by fishermen, now a refined communal starter; gets its name from its fiery character.
Guadeloupe
Creole Blood Sausage
Boudin Creole
Spicier than its mainland cousin; fragrant with bay rum leaf, chive, and chili; made with pork blood, bread crumbs, and onion; sold at roadside stalls for €2-3.
Guadeloupe
Ti Punch
White agricultural rum, cane syrup, and lime; Martinique is the only island with an AOC for its rum; the name derives from petit punch; the signature aperitif.
Guadeloupe
Agricultural Rum
Rhum Agricole
AOC agricole rum distilled from fresh sugarcane juice; compare Martinique's established Rum Route producers and their aged styles.