Gastronomy in Martinique

Food in Martinique

Martinique’s gastronomy reflects the diversity of its inhabitants from Asia, Europe and Africa. It offers tasty, varied and spicy dishes such as puffed chicken, white fish pudding or stuffed crab.Tasting "Ti punchs" and old rums is a true local tradition.

The Martinique cuisine is rich in dishes based on products from the sea such as crab and lobster.

Cassava flour is added to bring more taste to some traditional dishes like red beans. Indian culinary influences bring spice to dishes:The "Colombo" brought by the Indians is one of these very spicy recipes; and those from Africa have among other things transmitted their tasty recipe of accras, delicious fritters of cod or shrimp.

The Martinique has many local products such as fruits, vegetables, crustaceans and various tropical juices.

At traditional and religious holidays such as Christmas or Easter, large varieties of dishes are offered.

At Christmas, the dishes are made with beef but especially pork, prepared in the form of stew. Christmas ham, small salted pâtés and Creole sausage are also served.

On this occasion, you ahve the opportunity to eat dishes such as Angole peas, Igname or dachins.

The sweets are made of chocolate like little Santa Claus and other sweets called filibos. There may be logs, country nougat and of course delicious liqueurs, such as shrubb or Alexandra punch.

At Easter, local people and tourists often go to the beach to taste land crabs, as well as seafood. There are several crab dishes such as Matoutou or stuffed crab.

The dishes "Antan lontan" such as soups or pot pies are always on the agenda. ** Avis-Antilles** offers rental cars to tour restaurants and communes to taste the culinary specialties of Martinique.

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