Varied and rich in savors, the cuisine of Guadeloupe is an astonishing reflection of the island's historic past. Little by little, each ethnic group has added its personal touch to the cuisine. Today, it is one of the best in the Caribbean. You can partake of the cuisine in the numerous, small and picturesque restaurants that are sprinkled throughout the islands.
Creole cuisine is largely based on seafood: fish, shellfish, and mollusks. Meat and chicken are also served in many different ways. The secret of the cuisine is found in te seasoning; the mix of herbs, spices and aromas knowingly and subtly dosed bring a wonderful bouquet to each dish.
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 - 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.