Fish
Trempage
Trempaj
Martinique
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.
Original eatfuls sticker artwork
What it is
A closer look at Trempage.
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.
What to look for
Know it when you find it.
A thick bread-and-fish mixture on banana leaves; garnished with avocado; eaten with hands; the trempage of Martinique; a northern coast specialty.
Where it belongs
Origins and
traditions.
Food rarely respects a border. These are the places the dataset connects most strongly to Trempage.
Names around the table
One food, more than one name.
Keep exploring
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