CARIBBEAN
Cuisine: Guadeloupe
Fruits and vegetables
An extraordinary wealth of products you can find in supermarkets exotic. In addition to the pineapple and banana (with evocative names: "Get dressed young man," still going "or" God forbid "), limes, essential to the punch, passion fruit or maracudja, delicious sorbet, mango and guava filled stalls Caribbean markets. Coconuts are an important and vegetables from countries such as cassava, cristophines or sweet potatoes.
Cuisine: Saint Martin St.
Kitchen Martinoise
You do not come to the Caribbean to find a fancy cuisine. However, contrary to Guadeloupe or Martinique, St. Martin is distinguished by its French cuisine, colored by many influences and very popular with foreigners staying in the island, even if the cost of such a kitchen is quite high. The heads of large tables go great local wealth and know-how Metropolitan. The Dutch side is impregnated with a North American cuisine.
Kitchen: Kitchen Martinique Martinique
Fruits and Vegetables
An extraordinary wealth of products. In addition to the pineapple and banana (with evocative names: "Get dressed young man," still going "or" God forbid "), limes, essential to the punch, passion fruit or maracudja, delicious sorbet, mango and guava fill market stalls Caribbean. Coconuts are an important and vegetables from countries such as cassava, cristophines, or sweet potato.
Cuisine: Dominique
Culinary
The buljow cod cooked with onions, peppers, chives, tomatoes and bananas, vegetables, all cooked in coconut milk. You will find this dish in villages among Rastafarians who have their own kitchen so-called "Ital food" which is a vegetarian. The
bakes fried flour fritters stuffed with cod, tuna, cheese. This is what replaced the bread of the poor and you will find vendors all over the place. Pancake
roast chicken to the sauce.
Kitchen: St. Lucie
A cuisine based on fresh local products will tantalize your taste buds. On the menu: the fritters (morus fritters served with a spicy sauce), the pepperpot (bouef stew, pork with a mixture of cassava, cinnamon and brown sugar), and finally, the banana cake.
Cuisine: Islands in the North
Many seafood, fish, grilled chicken, goat colombo and pumpkin soup. Above
crawfish: This crustacean
spiny shell and long antennae is king in Martinique, although this role does not necessarily perfection ... It is found everywhere and ponds compete. It is proposed that all sauces. Here to recall the story that this animal was considered charming and reddish, it is not so long ago, as a "poor flat" by the fishermen.
Cuisine: Saint Barthelemy
Creole cuisine does not figure prominently in the menus, some interesting exceptions made. The clientele is international, visitors prefer to enjoy the pleasures of French and Italian culinary traditions, for example, rather than marvel at a goat colombo!
Do not miss the lobster
This crustacean-shell thorny and long antennae is king, even if that role is not necessarily perfection ... It is found everywhere and ponds compete. It is proposed that all sauces.
Cuisine: Saint Vincent and the Grenadines
Taste Drink domestic beer: the "hairoun" (Gold Medal Contest in Brussels in 1993). In hotels you'll find some wonderful cocktails. By cons, do not order wine at the table if you're not in a upscale restaurant! You would certainly disappointed with the quality and price.
Main Dish: The Lobster
This crustacean spiny shell and long antennae is king in St Vincent, although this role does not necessarily perfection ... It is found everywhere and ponds compete.
Cuisine: Marie Galante
Kitchen
The Bélel is the specialty of Marie-Galante. This is tripe with bread dumplings. The appearance is not very appealing at first but it is imperative for it to taste delicious. Fishing
bought fresh at the finish of saintoises (colored boats). They are found in Grand-Bourg on Boulevard Maritime. There is no time, when the fishermen return the plugs are good.
Enjoy and taste the local beef up high. You will find in the fresh supermarkets.
Kitchen: The Sacred
Torments of love A specialty tarts coconut and guava (or other fruit) that sell children on the roadside.
Kitchen Martinique
Fruits and Vegetables
An extraordinary wealth of products. In addition to the pineapple and banana (with evocative names: "Get dressed young man," still going "or" God forbid ") limes, essential to the punch, passion fruit or maracudja, delicious sorbet, mango and guava fill market stalls Caribbean. Coconuts are an important and vegetables from countries such as cassava, cristophines or sweet potatoes. Lobster
This crustacean shell thorny and long antennae is king in Martinique, although this role does not necessarily perfection ... It is found everywhere and ponds compete. It is proposed that all sauces. Here to recall the story that this animal was considered charming and reddish, it is not so long ago as a "poor flat" by the fishermen. We ate better because when there was no fish! Sorbets
Snow-ball (pronounced Sino-bowl). They are part of everyday roadside. The sorbets are homemade, usually coconut, with a strong taste of cinnamon or vanilla. The snow-ball comes in a sharp cone, with crushed ice on which is deposited a lace grenadine syrup and mint. Pastry
Do not miss the cakes, country, specialty flavored coconut, banana or guava to eat lukewarm. Beer
Lorraine has rule, but the Carib, Trinidad, and is poised to dethrone the Corona has been a real hit with young and trendy. Do not forget the indispensable slice of lime to be the ideal fashion victim. The Corsair is light and pleasant.
Colombo Recipe:
Cut the meat into pieces, add salt, garlic, onion, lemon pepper, 2 tablespoons of powdered colombo. Marinate one hour in refrigerator (this preparation can even be made the day before).
Heat oil in a pot, add a spoonful of brown seeds (cumin, fenugreek, mustard) and mix. Cook over low heat, then pour the meat, stir with a spatula by returning a few minutes, moisten with water to the level of the meat and cook gently, after adding pieces of eggplant and a bouquet garni. When cooked, add one tablespoon of powdered colombo, gravy, lemon juice and garlic. Serve with white rice.
Kitchen Guadeloupe
Fruits and vegetables
An extraordinary wealth of products you can find in supermarkets exotic. In addition to the pineapple and banana (with evocative names: "Get dressed young man, "still going" or "God forbid"), limes, essential to the punch, passion fruit or maracudja, delicious sorbet, mango and guava fill market stalls Caribbean. Coconuts are an important and vegetables from countries such as cassava, cristophines or sweet potatoes. Lobster
This crustacean shell thorny and long antennae is king in Guadeloupe, even if that role is not necessarily the kind of delight ... a spearhead for our Caribbean, a way to hook into tourists by promising him delights which are expensive metropolis and become affordable here by the magic of wealth. It is found everywhere and ponds compete. It is proposed that all sauces. Remember the story that this animal was considered charming and reddish, it is not so long ago, as a "poor flat" by the fishermen. We ate better because when there was no fish € Enthusiasm Metropolitan helping, we came to do a lighthouse restoration. Institutions, the often high rates also play their promotion on the lobster or the entire menu lobster at will "which pleases the imagination (" I'm put up there ").
· Accra Local specialties: fried cod fritters, shrimp
· Bélel: tripe with bread dumplings (a specialty of Marie-Galante).
· Blaff: fish or seafood cooked in boiling spicy.
· Boudin: white or black. A specialty, usually well prepared, even in-Bouis Bouis. There are also the flange conch, rare and very good.
· Callaloo soup of okra and green herbs, vegetables or pork with crab.
· chelou: offal dish Beef, mutton and rice.
· Chiquetaille cod: cod, grilled and shredded, served with vinaigrette.
· Christophine: salad or vegetables served au gratin.
· Colombos: they are based on all kinds of meat but most common are lamb, chicken or goat.
· Dombre: specialty Guadeloupe. Flour dumplings cooked with vegetables dry.
· Fierce: a mixture of avocado, cod, cassava flour and pepper.
· Macadam: specialty Martinique. Cod broth mixed with rice cooked batter.
· Matoutou: crab fricassee.
· pot pie: thick soup of sheep offal and vegetables.
· Chicken Smoked: smoked chicken cooked on a barbecue kind of closed three-quarters, topped by a chimney. The meat is placed high above the home and cooked slowly with smoke.
· Souskai: maceration of salt, garlic and lime. • IT-dwarf
Cod: A Creole dish that some take the morning snacks made of dried cod with banana: it's very invigorating and pep you up for the day.
· Tuft: cooking stew.
ACTIVE '
- Vous trouvez dans ces recettes des plats here Écrits sont en orange: essayez, en groupes, comme vous les de les Dessiner imaginez et, après, essayez Chercher dans les à Internet et vous êtes des vérifiez is' vrais gourmands'!
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