A rich, spicy blood sausage seasoned with chili, garlic, and thyme. There’s also a white version (boudin blanc) made with fish, coconut milk, or chicken — served warm, it’s a Creole charcuterie favorite. ¹⁾

Martinique’s signature Easter dish: land crab cooked with rice, thyme, garlic, chives, and “épis” (Creole seasoning). A ritual meal that families gather around for hours. ²⁾

Meaning “fierce avocado,” this fiery mash includes avocado, salt cod, cassava flour, lime, and Scotch bonnet pepper — a creamy, spicy appetizer with serious kick. ³⁾

Octopus (chatrou) stewed in a spicy tomato and herb sauce. Tender, intensely flavored, and usually served with rice and lentils — a sea lover’s dream. ⁴⁾

Pork or chicken marinated in lime juice and cooked in a Colombo spice blend, a legacy of Indian workers in the Caribbean. Warm spices, coconut milk, and potatoes round it out. ⁵⁾

Boiled green bananas (ti nain) served with salt cod salad, vinegar, onion, and chili. Rustic and nourishing — a working-class classic. ⁶⁾

A festive, shareable dish served on banana leaves: French bread soaked in stock or sauce, with meats, vegetables, and plantains on top. Everyone eats with their hands! ⁷⁾

Smoked chicken marinated in lime, herbs, and chili, traditionally smoked over sugarcane leaves. Juicy and fragrant, with a rustic, wood-fired essence. ⁸⁾

A savory baked gratin of christophine (chayote), béchamel sauce, cheese, and sometimes ham or cod. Delicate, creamy, and French-influenced comfort food. ⁹⁾

A quick-poached fish dish — usually snapper or kingfish — steeped in a limey, garlicky broth with hot peppers and herbs. Light yet pungent. ¹⁰⁾

Golden saltfish fritters spiced with chives, parsley, garlic, and chili. Crispy outside, fluffy inside — a favorite snack and street food staple. ¹¹⁾

Root vegetables like taro (dachine) or yam simmered in a savory coconut milk sauce with thyme, garlic, and sometimes meat or seafood. Simple and deeply satisfying. ¹²⁾

A soft, buttery braided bread served with thick spiced hot chocolate — not a dessert, but a cherished breakfast or baptism treat. ¹³⁾

A spiced pork stew slow-cooked with local vegetables, often flavored with “épis” seasoning. Often eaten during festive gatherings and Christmas. ¹⁴⁾

A frozen, slushy fruit juice popsicle served in plastic pouches. Tropical flavors like guava, tamarind, passion fruit, and coconut make it a refreshing street treat for all ages. ¹⁵⁾