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 !
DICTIONARY OF CREOLE COOKING
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ACCRAS -
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Also called Amarinades, hot doughnuts made from cod or vegetables.
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BALAOU -
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Small, long fried fish.
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BEBELE -
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Dish made of tripe, dombrés and green bananas.
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BLAFF -
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Spicy court-bouillon used to cook fish in.
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CABRI -
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Small goat prepared as colombo or smoaked.
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CALALOU -
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Herb soup with bacon.
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CHADRON -
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Sea urchin.
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CHATROU -
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Octopus.
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COLOMBO -
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Sauce of indian origins (caraway, pepper, coriander, ginger, hot pepper).
- LAND CRAB -
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CRABE DE TERRE:
Its flesh is exquisite and tasty because they are nourrished with coconut and hot pepper.
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DOMBRE -
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Small flour croquette.
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FEROCE -
Dish with avocado, hot pepper, manioc and cod.
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LAMBI -
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Conch.
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MIGAN -
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Mashed bananas and breadfruit.
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OUASSOUS -
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Big freshwater crayfish.
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SOUSKAÏ -
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Green fruits, grated and macerated in lime juice, salt and hot pepper.
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TI-PUNCH -
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Drink made of rum, cane sugar or cane sugar syrup and lime.
Porc-Colombo
for 4 persons
N.B.: You can find Colombopowder at Delikatessen or in specialized shops !
Ingredients:
800g porc meat
1 zucchini
1 aubergine
3 potatoes
1 green mango
7 cloves of garlic
4 chives
5 parsley sticks
2 chilis
1 thyme stick
1 onion
1 pinch of coriander and aniseed
2 spoonfull of massalé or Colombopowder
1 pinch of clovepowder
juice of 1 lemon,
vinegar, oil, salt, pepper
Preparation: 30min.
+ 30 min. soaking
Cooking time: 1 Hour
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1.
- Season the meat, cut in pieces, with salt, pepper, 5 mashed garlic cloves, 1 chopped chili, the clovepowder and a little vinegar. Let it soak for about 30 minutes.
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2.
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Chop finely the chives, onion and the rest of garlic. Fry them gently in a bit of oil, then add the coriander, aniseed and thyme. Add the meat and the chopped mango and let brown the meat. Add the second chili.
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3.
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Chop the aubergine, the zucchini and the peeled potatoes. Add them to the meat with the massalé (or the Colombopowder), mixed with a little water, cover the meat with water, put the lid on the saucepan and let simmer about 50 minutes (stir from time to time). Rectify the seasoning.
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4.
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5 minutes before the end of cooking, add the lemon juice.
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Enjoy your meal !
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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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