Martinique: Martinique Food Recap
Martinican cuisine is a blend of the cultures that make up the island—African, French, and Creole.among things we tried – poisson cru (mostly marlin), accras de morue – salt fish fried in batter, lambis – conch stew or grilled, dorade grille – grilled sea bream, poulet colombo – curry-based chicken stew with local spices, poulet boucane – smoked chicken, fricassée de chatrou – octopus stew, and much more. And of course the Ti Punch – a traditional Martinican drink that is an inherent part of the cultural and historical landscape here The main ingredient in a Ti Punch is rhum agricole mixed with granular sugar cane, sometimes a bit of honey, and a squeeze of a lime. Between the alcohol strength and the sugar rush – the Ti Punch delivers a punch!
