Archives for 23 Mar,2016

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Sea-food and spices make up the basics of Guadeloupe gastronomy.
Fruit and vegetables such as poyo (more commonly known as green bananas or plantain), bread-fruit, ochre, cabbage and sea food, are all used in Guadeloupe cuisine.
A typical dish is “blaff”, which contains spiced fish poached in broth and chives, parsley, peppers and thyme, or Colombo, which has a lot in common with Indian curry.
Food is often spicy in Guadeloupe, fish and meat are usually left to marinate several hours before being cooked to intensify their taste.
Guadeloupe is at a crossroads between Europe, Africa and Asia (the Middle East, India) and the Indian community, is now seeking recognition, after leaving an impact on the archipelago for many quiet years with their spices and fabrics, madras being the fabric of the national costume of Guadeloupe.
Here are several examples of fusion cuisine between the Carribean, Europe and Africa: fish broth, clam “blaff”, grilled lobster, conch stew, Kassav (manioc biscuits), fried cod pieces, black pudding, Colombo, Julie mango, cherry juice, Bébélé (fried fish), Catalou (lard soup), Migan (bread fruit and plantain purée), Souskaï, rum, Ti-punch, Planteur (rum-based cocktail).

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Sugar cane

Sugar cane was introduced in Guadeloupe in the XVIIth century it is maily used for sugar and rum production.
Nowadays, only one sugar manufacturing plant, the “Gardel”, can be visited at the Moule in Guadeloupe. A cane-crushing factory still exists on Marie-Galante, which was nicknamed “the hundred windmill island”.
Brown sugar is produced, part of it is consumed locally, but most of it is exported.
Apart from sugar and rum, more than five hundred products are derived from sugar cane.

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