The complete directory
6 foods match this view. Search local names, narrow the map, or follow a category.
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.
Martinique
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.
Martinique
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.
Martinique
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.