french_guadeloupe_cuisine
Differences
This shows you the differences between two versions of the page.
| — |
french_guadeloupe_cuisine [2025/07/22 01:52] (current) aga created |
||
|---|---|---|---|
| Line 1: | Line 1: | ||
| + | ====== French Guadeloupe cuisine ====== | ||
| + | ==== Bokit ==== | ||
| + | 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! [([[https:// | ||
| + | |||
| + | ==== Colombo de Cabri ==== | ||
| + | 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. [([[https:// | ||
| + | |||
| + | ==== Matété de Crabe ==== | ||
| + | A slow-cooked rice and crab stew, thickened with okra and scented with herbs and chili. Traditionally eaten around Easter — messy, spicy, and festive! [([[https:// | ||
| + | |||
| + | ==== Dombrés aux Haricots Rouges ==== | ||
| + | Small, chewy flour dumplings simmered in a spicy red bean stew, often enriched with salted pork or smoked sausage. Like Creole comfort food. [([[https:// | ||
| + | |||
| + | ==== Ti Nain Morue ==== | ||
| + | A rustic dish of green bananas (ti nain) boiled and served with salt cod, onions, lime juice, and chili — simple and satisfying. [([[https:// | ||
| + | |||
| + | ==== Ouassous en Sauce ==== | ||
| + | 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. [([[https:// | ||
| + | |||
| + | ==== Accras de Morue ==== | ||
| + | Addictive little saltfish fritters, seasoned with scallions, parsley, garlic, and hot pepper, then deep-fried until golden. A must at any party or apéro. [([[https:// | ||
| + | |||
| + | ==== Chien Sauce (Sauce Chien) ==== | ||
| + | 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. [([[https:// | ||
| + | |||
| + | ==== Ti Punch ==== | ||
| + | While not a dish, it’s essential! A potent island aperitif: white rum (rhum agricole), lime, and cane syrup. It’s “ti” for “petit, | ||
| + | |||
| + | ==== Féroce d’Avocat ==== | ||
| + | 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. [([[https:// | ||
| + | |||
| + | ==== Blanc Manger Coco ==== | ||
| + | A silky coconut milk pudding, thickened with gelatin or agar and flavored with vanilla, lime zest, or nutmeg. Chilled and heavenly. [([[https:// | ||
| + | |||
| + | ==== Lambi à la Créole ==== | ||
| + | Conch meat (lambi), stewed Creole-style with onions, tomatoes, garlic, chili, and lime — tender, chewy, and full of ocean flavor. A true island specialty. [([[https:// | ||
| + | |||
| + | ==== Kassav (Galette de Manioc) ==== | ||
| + | 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. [([[https:// | ||
| + | |||
| + | ==== Giraumonade ==== | ||
| + | A comforting stew made from giraumon (Caribbean pumpkin), simmered with coconut milk, onions, spices, and sometimes salted meat or shrimp. [([[https:// | ||
| + | |||
| + | ==== Pudding Créole (Poudin Créole) ==== | ||
| + | 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. [([[https:// | ||
| + | |||
| + | {{tag> | ||
french_guadeloupe_cuisine.txt · Last modified: 2025/07/22 01:52 by aga