A legendary Guadeloupean fried sandwich made from dough that's deep-fried like a puffed pita, then filled with anything from saltfish, smoked chicken, sausage, or cheese, often with hot sauce. Think of it as Guadeloupe’s street food king! ¹⁾

A rich goat curry made with Colombo spice blend (a Caribbean cousin of Indian curry), including turmeric, cumin, coriander, mustard, and bay leaves. Usually served with rice or root vegetables. ²⁾

A slow-cooked rice and crab stew, thickened with okra and scented with herbs and chili. Traditionally eaten around Easter — messy, spicy, and festive! ³⁾

Small, chewy flour dumplings simmered in a spicy red bean stew, often enriched with salted pork or smoked sausage. Like Creole comfort food. ⁴⁾

A rustic dish of green bananas (ti nain) boiled and served with salt cod, onions, lime juice, and chili — simple and satisfying. ⁵⁾

Giant freshwater prawns (ouassous) cooked in a rich, garlicky Creole tomato sauce, often flavored with thyme and lime. Served over rice — it’s a delicacy. ⁶⁾

Addictive little saltfish fritters, seasoned with scallions, parsley, garlic, and hot pepper, then deep-fried until golden. A must at any party or apéro. ⁷⁾

A zesty and spicy herb salsa made with parsley, lime, vinegar, onion, garlic, and chili. Poured over grilled fish or meat — it’s a flavor bomb. ⁸⁾

While not a dish, it’s essential! A potent island aperitif: white rum (rhum agricole), lime, and cane syrup. It’s “ti” for “petit,” but don’t underestimate it! ⁹⁾

A creamy-spicy mash of avocado, cassava flour (farine), salt cod, and Scotch bonnet chili. Its name means “fierce” — and yes, the chili will remind you why. ¹⁰⁾

A silky coconut milk pudding, thickened with gelatin or agar and flavored with vanilla, lime zest, or nutmeg. Chilled and heavenly. ¹¹⁾

Conch meat (lambi), stewed Creole-style with onions, tomatoes, garlic, chili, and lime — tender, chewy, and full of ocean flavor. A true island specialty. ¹²⁾

A chewy cassava flour flatbread, often filled with sweet coconut or banana paste, or sometimes savory meats or fish. A traditional snack from Indigenous Kalinago roots. ¹³⁾

A comforting stew made from giraumon (Caribbean pumpkin), simmered with coconut milk, onions, spices, and sometimes salted meat or shrimp. ¹⁴⁾

A savory black pudding (blood sausage) spiced with herbs, chili, and bread or rice. Served hot with sides like plantains or yams — intense and beloved. ¹⁵⁾