Mélange Travel & Lifestyle Magazine October 2017 | Page 386
Martinique’s Gastronomic Pleasures
Holidays in Martinique will see traditional food being prepared at most homes on the island. Boudin, a fat sausage made from pig’s blood, spicy and seasoned with local herbs, is one of them. In some of the other Caribbean islands, a variation of this sausage is called “blood pudding”. Another dish to look out for on holidays such as Easter is Matoutou, a spicy dish made with crab and rice. This dish is closely tied to the island’s history and culture dating back to the Amerindians and slavery. There’s also the thick, spicy Creole Gumbo stews with crab, salted pig’s tail or any salted pork, calaloo, okra, shrimp, vegetables and other ingedients. Accra or fritters - fried deliciousness, are also a staple. Usually eaten as an apetizer or breakfast item, accra can be made with salted cod, shrimp or vegetables. The culinary influence of Sri Lanka will be experienced in the Colombo, a Creole dish made with mutton, goat or chicken. Colombo powder is the ingredient from which the dish’s name derives, and although it looks like curry, it is actually a blend of different spices, like cumin, corriander and tumeric, producing a thick, flavourful taste of French- Caribbean finger-licking goodness. Ingredients for these delectable meals are usually fresh as outdoor markets supplying local fruits and vegetables are easy to find, fresh seafood abounds also. When dining out, ask for Blaff (boiled fish with chives, or the island’s national dish, Court Bouillon which is fish cooked in a spicy tomato sauce. Unique blends of mouthwatering French and Creole cooking will delight many a palate in Martinique, but you’ll also find other international flavours such as Indian, African and Vietnamese in many of the restaurants throughout the island.