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Martinique cuisine's iconic dishes
''Martinique (Martiniqua) is an island with a rich cultural heritage, reflected in its cuisine. Martinique cuisine represents the rich culture that was shaped by colonization and migration on the island. The traditional cuisine of Martinique blends Creole culinary products and traditions from all the peoples who have made their mark on the island.''

Accras
One of the most iconic appetizers in Martinique,is  “Accras”," little fritters.They are typically made from salted cod fish but they can also be made with shrimp, meat, or even hearts of palm. The batter for the fritters is made with flour, eggs, onions, garlic, a variety of spices and various herbs.Some Catholics families, particularly those who observe fasting, consume vegetable “accras“ on Good Friday.

Boudin créole
“Boudin créole” is a variety of “boudin” from Martinique, Réunion,  French Guiana, and Guadeloupe.Frequently prepared and savored during parties and celebrations, it has become an indispensable element of festive gatherings in these regions.

The “boudin créole” is prepared with pork blood,rice and spices, the mixture is stuffed into a casing.They can be steamed or grilled.

Féroce d'avocat
“Féroce d'avocat” are appetizers originating from Martinique, traditionally served for breakfast in some families.The name "féroce" comes from the presence of chili peppers in the recipe. Originally, it was the field workers who it was the field workers who used to prepare it as a breakfast during the avocado season before starting their workday.

This dish is typically made with mashed avocados, salted cod prepared in chiquetaille style, chili peppers, and various other ingredients. While the traditional recipe calls for cod, it can also be prepared with tuna or crab.

Chiquetaille de morue
“Chiquetaille de morue” also known as “chiktay” or “Souskay” in Creole is a dish prepared with shredded salted cod, scallions, parsley, garlic, and spicy peppers. This specialty originates from the Caribbean, but there is also a Portuguese variant. It can be served as an appetizer or a main course,often accompanied by bread or plantains

Les Balaous frits
"Balaous frits" are small gray fish fried, with an elongated, pointed beak, found in tropical waters. "Balaous frits" be eaten as an appetizer or a main course,and  are consumed whole, from head to tail. It is recommended to serve them with a fresh chili pepper and a wedge of lime for a perfect accompaniment.

Smoked Chicken (Poulet Boucané)
Smoked chicken, known as “poulet boucané”, is a renowned specialty of Martinique. This dish begins with a flavorful marinade that includes ingredients such as onion, garlic, chives, chili pepper, lemon juice, thyme, oil, salt, and pepper. The chicken is then slowly barbecued at a gentle, moist heat, without any flame, which imparts a unique and delicious flavor to the meat. Traditionally, it is served with a "sauce chien" and accompanied by local vegetables such as plantain, breadfruit, and yam. The smoking process, known as boucanage, was historically used by Caribbean pirates and privateers to preserve meat and fish for long journeys at sea. Sugar cane trimmings are used to generate the smoke, adding to the distinctive flavor of the dish.

Grilled Lobster (Langoustes Grillées)
Grilled lobster is a specialty of Martinique. Freshly caught, grilled lobster is served in seaside restaurants and is often accompanied by a Creole sauce with parsley or lemon. It is typically served with rice or a banana gratin, providing a delightful and indulgent dining experience.

Soaking (Le Trempage)
“Le trempage” is a traditional Martinican dish made of crumbled stale bread and a thick sauce based on ingredients such as local onions, garlic, and tomatoes. Originating from Tartane in La Trinité, it is traditionally eaten with fingers on banana leaves. Historically a poor man's meal, it now often includes seafood. The communal aspect of eating it on banana leaves with fingers remains a significant part of the tradition, often enjoyed at family gatherings and local festivals.

Ti Nain Morue
Ti-nain-morue epitomizes traditional Martinican cuisine and is the most iconic dish of Antillean culture. Historically a "poor man's dish," it was the staple meal for cane cutters, farmers, and fishermen. Originally, green bananas were boiled with salt cod and served with a drizzle of oil. Today, the dish is enhanced with marinated onions and more generous portions of salt cod. The cod is desalted either for 12 hours in cold water or for 20 minutes in warm milk. The bananas and cod are then boiled for 20 to 30 minutes and served with grated cucumbers on the side.

Crab Dombrés
Dombrés, similar to gnocchi, are small dough balls made from water and flour. In Martinique, they are often prepared with crab and simmered in a crab broth, creating a delightful dish in sauce that showcases the local flavors and culinary creativity.

Le jambon de Noël (Christmas ham)
Antillean Christmas Ham is a delicious and festive dish that holds a special place in Caribbean holiday traditions. Enjoying this ham during Christmas is not just about the food, but also about celebrating the joy and warmth of the holiday season with family and friends. Prepared with pineapple slices and their juice, it offers an exotic blend of sweet and savory flavors that delights the taste buds.

Le flan coco (coconut flan)
Coconut Flan, also known as "Flan Coco" in French, is a popular dessert in Martinique and other Caribbean islands. This creamy and exotic dessert is appreciated for its sweet flavor and creamy texture. Coming from tropical regions, coconut flan is a specialty in many Southeast Asian and Caribbean countries. It is appreciated for its simplicity and refreshing taste.

Ingredients:

The Coconut flan is made of coconut milk, eggs, sugar, vanilla extract, cinnamon, milk, Condensed milk

Le sorbet coco (coconut sorbet)
Coconut sorbet, also known as “sorbet coco” in french, is a delicious frozen dessert enjoyed around the world. Originating from tropical regions, this sorbet is made from fresh coconut pulp.

So, coconut sorbet not only tastes delicious, but it can also bring you other benefits. Coconut is full of various vitamins and minerals. Also, from this point of view, coconut sorbet is suitable for lactose-free nutrition and perfect for those who are vegan. It is a tasty and useful way to refresh on a hot summer day or on any other day.

Ingredients:

The coconut sorbet is made of coconut, water, condensed milk, spices and vanilla extract.

Le gâteau à l’ananas (pineapple cake)
Pineapple cake, also known as “gâteau à l’ananas”, is a dessert that combines the sweetness of pineapple with the fluffy texture of cake. This tropical delight has gained popularity around the world for its refreshing taste and delicious flavors. Whether enjoyed on special occasions or as an everyday dessert.

Ingredients :

Pineapple cake is made of pineapple, eggs, flour, sugar, caramel, butter, spices, vanilla extract, rum also known as “Rhum vieux”, baking powder, and salt.

Le chocolat chaud (hot chocolate)
Hot chocolate, also known as “chocolat communion” is a rich and aromatic drink, typical of Martinique but appreciated in all the West Indies. Traditionally served at ceremonies, parties and family gatherings, it is accompanied by butterbread (pain au beurre). To further increase this drink, it is common to add a generous tablespoon of peanut butter. According to tradition, hot chocolate is also served on rainy days.

Ingredients :

Hot chocolate is made of condensed milk, milk, spices (cinnamon, nutmeg…), lemon peel, cocoa powder, vanilla extract, peanut butter.

L’amour caché
“L'amour caché” is a traditional dessert from the Caribbean, especially popular in Martinique and Guadeloupe. This delightful cake is known for its soft texture and flavorful core, typically filled with guava or banana jam. But today, we can find all kinds of jam (passion, strawberry, etc). This cake recipe is original because “l’amour caché” consists of a cake batter and a short pastry.

Ingredients :

“L’amour caché” is made of shortcrust pastry, eggs, flour, butter, sugar, baking powder, cinnamon, vanilla sugar, lemon peel, and jam.

Les fruits confits (Dried fruits)
Dried fruits from Martinique are an important part of local gastronomy. Among the most popular are banana, pineapple, mango, melon, ginger and papaya, all dried in the traditional way to preserve their intense taste and nutritional properties. Drying methods make it possible to extend the shelf life of these tropical fruits while preserving their vitamins and minerals. Used as healthy snacks or in salty dishes to add a sweet touch, these dried fruits perfectly reflect the diversity of Martinique.

Les doucelettes
Mainly composed of cane sugar and coconut milk, Doucelettes are characterized by their soft and melting texture as well as their rich and sweet taste. Prepared by hand, Doucelettes require slow cooking to allow the mixture to caramelize and obtain the ideal consistency. Sometimes flavored with vanilla or local spices such as cinnamon, these treats are a treat for the taste buds and are often tasted during parties and celebrations, offering a little sweet pleasure reminiscent of the flavors and traditions of the island.

Les filibos
Made from sugar cane syrup, these small crunchy sweets are often flavored with natural essences such as anise or vanilla. The process of making Filibos involves precise cooking of the syrup until it reaches the perfect consistency to be stretched and formed into small balls or multicolored or white sticks. The Filibos are emblematic of the culinary creativity and know-how of Martinique. They are often consumed as small sweets during parties, markets, and moments of conviviality, thus perpetuating a gourmet and festive tradition.

Nougat péyi
Made mainly from cane sugar, honey, and a variety of local nuts such as peanuts or cashew nuts, this nougat is distinguished by its crunchy and melting texture. Sometimes enriched with candied fruits and spices such as cinnamon or nutmeg, its preparation requires special know-how, with slow cooking to reach the ideal consistency, then a delicate mixture of ingredients to obtain perfect harmony.

Tablette coco (Coconut tablet)
The Martinique coconut tablet is an emblematic confectionery of the island, celebrated for its simplicity and intense flavors. Composed mainly of grated coconut and cane sugar, this treat is prepared according to artisanal methods that highlight local ingredients. Sometimes embellished with vanilla or spices such as cinnamon, this candy is cut into small rectangular portions for easy tasting. The coconut tablet is often consumed as a snack or dessert, and it is particularly popular at parties and markets.