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.