Creole Cuisine Varied, with far-off origins from Africa, Europe and India..., creole cooking takes advantage of the resources of the sea and the creativity of the inhabitants. A great number of restaurants, always pleasant, often outstanding, will make you discover the pleasure of new tastes and flavours. Taste them all, you won't be disappointed!

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To get the taste of holidays, or to keep it all the year long, try our recipe !

A choice of restaurants not to miss during your stay in Guadeloupe !

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DICTIONARY OF CREOLE COOKING

ACCRAS -

Also called Amarinades, hot doughnuts made from cod or vegetables.

BALAOU -

Small, long fried fish.

BEBELE -

Dish made of tripe, dombrés and green bananas.

BLAFF -

Spicy court-bouillon used to cook fish in.

CABRI -

Small goat prepared as colombo or smoaked.

CALALOU -

Herb soup with bacon.

CHADRON -

Sea urchin.

CHATROU -

Octopus.

COLOMBO -

Sauce of indian origins (caraway, pepper, coriander, ginger, hot pepper).

LAND CRAB -

CRABE DE TERRE: Its flesh is exquisite and tasty because they are nourrished with coconut and hot pepper.

DOMBRE -

Small flour croquette.

FEROCE -

Dish with avocado, hot pepper, manioc and cod.

LAMBI -

Conch.

MIGAN -

Mashed bananas and breadfruit.

OUASSOUS -

Big freshwater crayfish.

SOUSKAÏ -

Green fruits, grated and macerated in lime juice, salt and hot pepper.

TI-PUNCH -

Drink made of rum, cane sugar or cane sugar syrup and lime.

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