information:extraction
Gastronomy

Guadeloupean cuisine is a mixture of African, European and Asian influences. It uses first of all agricultural products such as poyo (plantain more commonly called green plantain or ti-nain), bread plantain, okra, cabbage, pigeon peas, cristofina, yam or sweet potato.

The sea and rivers provide rays, snappers, octopus (chatou), lambis, burgots (a type of large whelk), sea urchins and ouassous. Orchards provide fruits such as soursop, red jambosier, passion fruit (marakoudja), mango, quenette, and citrus. Condiments sometimes added to dishes are habanero chili, cive (a kind of onion from the country) or roucou seeds that give a red tint to sauces.

The cooking, often spicy and seasoned, results from soaking meat or fish for hours before cooking, to enhance its flavour. Typical dishes are: fish blaff, dombrés, bébélé (from Marie-Galante), colombo (equivalent to Indian curry) and matété (rice cooked with crab). As for appetizers or snacks, there are morcillas criollas, accras, cassava cakes and bokit.

As for desserts, there are blancmange, sorbets or various fruit salads. Pastries include pâtés with jam, tournament d'amour (in Les Saintes), caca bœuf (in Marie-Galante) or sacristain. Pain natté, a local brioche bread, is often eaten.

There are local productions of candied fruits (elderberry, pineapple, carambola) and jams (guava, banana, coconut). Sorbets such as coconut sherbet or snowball made with crushed ice to which a syrup (mint, grenadine) is added are also consumed. Sweets include coconut sugar, kilibibi and konkada (of Beninese origin).

In the category of beverages, the consumption of soft drinks is very important in Guadeloupe, as well as that of a drink locally nicknamed black beer. In addition, it is not uncommon to see vendors of sugar cane juice or coconut water on the roads. Chaudeau is consumed on special occasions (weddings, baptisms, communions) and is a Guadeloupean-style eggnog eaten with a whipped cake (génoise). The rum, whose consumption is culturally imbricated in the Guadeloupean society, comes in particular from one of the ten distilleries distributed in the Guadeloupean territory and that produce the rums of Guadeloupe.