Creole cuisine blends flavours, spices and recipes from different horizons. Our top 10 to try on the island.
Acras of salt cod or malanga (vegetarian)
Often served with a small spicy sauce, these fritters are seasoned with spices and chillies and enjoyed as an aperitif.
Creole boudin
A charcuterie made mainly from pig's blood, bread, bois d'Inde and other spices and aromatic herbs. This dish dates back to antiquity. It is traditionally prepared for Christmas.
Poulet boucané (smoked chicken)
The chicken in this typical dish is first marinated, then smoked on a barbecue with sugar cane. It is served with sauce chien (made with onion, chillies, oil and lemon), rice, yams or sweet potatoes. Mouth-watering!
Planteur and ti-punch
Sweet and fragrant, planteur is a cocktail made with fruit juice, cane syrup, Angostura, lemon, and white and aged rum. For lovers of strong spirits, ti-punch is rum served neat with cane sugar and lime. Excessive alcohol consumption is dangerous for your health.
Coconut sorbet
This is a home-made ice cream whose delicacy comes from pressed fresh coconut flesh, flavoured with cinnamon, vanilla and lime zest, made in a hand-cranked ice-cream churn. Not to be missed!
Coconut flan
Often offered as a dessert in restaurants and in every bakery, this delicious, refreshing coconut flan is served with caramel sauce.
Spices
Star anise, cumin, colombo, cinnamon, nutmeg, “vegetarian” chilli, annatto… spices lift fish, shellfish, meats and traditional slow-cooked dishes. They make West Indian cooking a blended and surprising cuisine!
Tropical fruit
The variety of fruit on the market stalls is mouth-watering. We love star fruit, banana, mango, maracuja (also called passion fruit) and coconut, as well as pomme liane and custard apple, to be discovered according to the season.
Street food
Setting out to explore? Discover Guadeloupe's star sandwich! The bokit is a fried bread filled with shredded salt cod, chicken, ham, cheese, raw vegetables, tuna… or whatever you like!
Hot sauces
Sauce chien, sauce créoline, sauce enragée, avocado sauce, smoked fish sauce, sweet-and-sour sauce… they come to lift every dish. To keep tears from your eyes, learn to measure them well!
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