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Guadeloupe
Matété de Crabe
A traditional Guadeloupean dish with fresh crabs cooked in a spicy sauce with vegetables; a popular holiday dish; eaten mainly at Easter during family gatherings on beaches and rivers; the matete de crab that is a Guadeloupean Easter tradition.
Guadeloupe
Ouassous
Huge freshwater crayfish; eaten grilled or with a typical sauce; a Guadeloupean specialty; the ouassous that is a Guadeloupean river delicacy.
Guadeloupe
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
Lanbi
Queen conch pounded flat, then either stewed in creole sauce, grilled over charcoal or fried in strips.
Guadeloupe
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.