martinique_cuisine
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| + | ====== Martinique cuisine ====== | ||
| + | ==== Boudin Créole ==== | ||
| + | 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. [([[https:// | ||
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| + | ==== Matoutou de Crabe ==== | ||
| + | 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. [([[https:// | ||
| + | |||
| + | ==== Féroce d’Avocat ==== | ||
| + | Meaning “fierce avocado,” this fiery mash includes avocado, salt cod, cassava flour, lime, and Scotch bonnet pepper — a creamy, spicy appetizer with serious kick. [([[https:// | ||
| + | |||
| + | ==== Chatrou en Sauce ==== | ||
| + | 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. [([[https:// | ||
| + | |||
| + | ==== Colombo de Porc / Colombo de Poulet ==== | ||
| + | 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. [([[https:// | ||
| + | |||
| + | ==== Ti Nain Lanmori ==== | ||
| + | Boiled green bananas (ti nain) served with salt cod salad, vinegar, onion, and chili. Rustic and nourishing — a working-class classic. [([[https:// | ||
| + | |||
| + | ==== Trempage ==== | ||
| + | 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! [([[https:// | ||
| + | |||
| + | ==== Poulet Boucané ==== | ||
| + | Smoked chicken marinated in lime, herbs, and chili, traditionally smoked over sugarcane leaves. Juicy and fragrant, with a rustic, wood-fired essence. [([[https:// | ||
| + | |||
| + | ==== Christophine Gratinée ==== | ||
| + | A savory baked gratin of christophine (chayote), béchamel sauce, cheese, and sometimes ham or cod. Delicate, creamy, and French-influenced comfort food. [([[https:// | ||
| + | |||
| + | ==== Blaff de Poisson ==== | ||
| + | A quick-poached fish dish — usually snapper or kingfish — steeped in a limey, garlicky broth with hot peppers and herbs. Light yet pungent. [([[https:// | ||
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| + | ==== Accras de Morue ==== | ||
| + | Golden saltfish fritters spiced with chives, parsley, garlic, and chili. Crispy outside, fluffy inside — a favorite snack and street food staple. [([[https:// | ||
| + | |||
| + | ==== Dachine au Coco ==== | ||
| + | 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. [([[https:// | ||
| + | |||
| + | ==== Pain au Beurre et Chocolat ==== | ||
| + | A soft, buttery braided bread served with thick spiced hot chocolate — not a dessert, but a cherished breakfast or baptism treat. [([[https:// | ||
| + | |||
| + | ==== Ragoût de Cochon ==== | ||
| + | A spiced pork stew slow-cooked with local vegetables, often flavored with “épis” seasoning. Often eaten during festive gatherings and Christmas. [([[https:// | ||
| + | |||
| + | ==== Floup (or Floup Glacé) ==== | ||
| + | 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. [([[https:// | ||
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martinique_cuisine.txt · Last modified: 2025/07/23 01:32 by aga