Guadeloupe: Guadeloupe Food Recap
Guadeloupe’s creole cuisine is quite spectacular – a blend of African, French, and Amerindian – incorporating fresh fruits des mer and locally-grown spices. Tartar de poisson (marlin) was fantastic, tuna was incredible, and the local specialty – ouassou, local freshwater large shrimp/crayfish – marinated in spices was just insane. Plus local coffee, beer, and of course the ti-punch rum (the latter is not your classic punch, but rather pure rum with cane sugar.
