The best local food in Martinique!

Martinique food is a medley of African, French, Caribbean and South Asian inspirations. The recipes are also a reflection of the island’s intricate history and rich cultural heritage. Traditional dishes incorporate these regional influences and use a variety of local fruits, vegetables, seafood, meat and the popular piment antillais which is hotter than any chili you’ve ever had! In this article, we will list the most exquisite food that is offered by Martinique.

Chatrou

Chatrou is also used in a variety of Martinican dishes as a small octopus. The most popular of these dishes is the Fricassée de chatrou, an octopus stew that includes tomatoes, onions, lemons and other spices. It can also be eaten as a Ragoût de Chatrou which combines red beans, lentils, white rice and chopped yams with fried octopus. Martinicans also get it from some of the authentic local take-out joints in the form of a take-away food.

Colombo

Colombo is the Island ‘s signature seasoning and is commonly available at nearby stores and shops. The recipe is a blend of spices from French and West- and East Indian influences. It mixes turmeric, brown mustard seed, chili pepper, coriander, bay leaf, thyme and black peppercorn from the West Indian culture. This dish is a traditional curry made from cooked lamb in coconut milk, ginger and powder from Colombo. This is sometimes used for the seasoning of chicken, goat, pork or vegetables such as eggplant, pumpkin or other root vegetables.

Ti Punch

Ti Punch is an integral aspect of the intellectual and historical environment and a popular Martinican cocktail. The main ingredient in a Ti Punch is rhum agricole, a term traditionally distilled in the West Indies as cane juice whiskey. This is made with newly squeezed cane milk, instead of molasses. For Ti-Punch, the rum is combined with a few drops of sugar cane syrup and a pinch of lime. On many occasions, instead of serving the cocktail, the barman also places the ingredients on the bar so each customer can make their own cocktail according to their preference.

Boudin

A tasty local sausage. The two most popular styles in Martinique are Boudin Creole and Boudin Blanc. The former is made of bacon, pig’s blood, onion and other ingredients, while the latter is a white sausage made of seafood often containing prawns, crabs, sea snails (or sea conch) or fish. These can be enjoyed hot or cold at Christmas and are a popular dinner menu item.

Lambis

Lambi is the Creole term for a fantastic sea snail. It may not be something you’re used to eating but it’s a favorite in the Martinique food markets, much like chatrou. Grilled and served in a saucepan, curry or pancake. Tomatoes, limejuice, hot chilli sauce, parsley and salt are also served with it to compliment the intriguing delicacy.

Curry Terrine

In Martinique the terrine — the chunky, meaty array from France, bound together with pork fat — enjoys a devoted following. The stores sell a range of products, brought over from mainland France. The terrine connoisseur will find a few locally produced products on the shelves next to the Parisian options that Martinicans have Creolized with spice blends such as curry.

Terrines do not need refrigeration until after opening, so they are suitable for a beach picnic with a fresh, warm baguette from one of the plentiful bakeries in Martinique. Shops all over the country sell terrines.

The crab named "Matoutou"

Traditionally, this dish is eaten during Easter, marking the end of the Lent season. The primary ingredient is the land or mangrove crab species. Most Martinicans will buy or capture their crabs during the lead up to this religious holiday, and keep feeding them a selection of spices and vegetables for a few weeks. The crabs are usually fried and filled with rice, onions, tomatoes, chives, spices and served with a spicy sauce.

The « Féroce d’avocat »

A literal translation would mean ‘fierce avocado’ and would refer to an appetizer of sweet and salt fish. The idea of fierceness stems from the proportions of spices used in the sauce. The popular dish consists of avocado, lime juice, cassava flour (known as manioc), chilies combined with leaves of spinach and salt cod. Many variants include lobster or crab meat. Workers employed on sugar plantations traditionally ate this dish for breakfast.

One of the sweetest of Martinique food: Blanc Manger au coco

This dish is made from coconut milk, vanilla powder and honey, and is a popular Martinican dessert. To produce a sweet-tangy flavor, the ingredients are combined with gelatin, and occasionally cinnamon or lime juice and zest. The ingredients are mixed into a thick paste and then separated into small bowls and cooled, preferably overnight. Blanc Manger au coco is consumed cold and served with some red fruits and occasionally almonds, to maximise the eating experience.

Poulet boucané

The gastronomic odyssey that is chicken boucané elevates chicken from boring healthy dinner to an unforgettable consumption experience. For several hours, or even overnight, the grill chef first marinates chicken on the bone with lemon or lime juice, garlic, and shallots; only then does the chicken marry the barbecue fire. Finally, the chef coats the chicken boucané’s crisped-up skin with a sauce chien.

Martinique ‘s version of Texas barbecue traditions may very well be chicken boucané. Or, perhaps it’s the other way around? Don’t forget that it is assumed the term « barbecue » came from a term in the Taíno language, an indigenous Caribbean country, which referred to the technique of cooking meat on a rack over hot coals.

Accra

Accra is a kind of fritter, and perhaps the Caribbean’s most popular and traditional dish, with each island having its own distinct recipe. They’re usually made from salted cod, prawns or vegetables. This local recipe vary from island to island, and the popular specialty version in Martinique is accras de morue (codfish). They are made from a paste, with the main ingredient being salted cod and then combined with spices. This dish is eaten by Martinicans as an appetizer, a snack or (if you’re feeling special), sometimes as a breakfast meal.

Dorade

Dorade is very popular in Martinique and is also known as a sea bream. It is grilled with onions, corn, lettuce or pasta, and served. It is marinated first with lime juice, thyme, salt and pepper and then grilled – often even baked in an oven.

Martinique’s food : an inclusive love story

Someone who goes to Martinique finds an alternate atmosphere, diet, and lifestyle than that which they would normally be accustomed to. Distant from all the noise and hectic routines, one finds an open and welcoming society promoting a peaceful existence. It is perhaps the most relaxing and picturesque island of all time!

Anyhow, whatever your reason for going to Martinique is, it is a place worth seeing. So, take a break and go for a trip to this mesmerizing, amazing, historically and culturally rich island.