Acras – little fritters made with fish, salt cod, seafood or vegetables

Blaff - fish poached in an aromatic broth containing chilies, onion and spices

Blanc-Mange - A coconut and milk-based dessert, flavored with vanilla, cinnamon and nutmeg

Bois Lélé : pronged wooden swizzle stick usually plucked from a tree native to Martinique to mix rum punch

Cabri - Baby Goat cooked in a spicy sauce; a recipe of Indian origin

Crabe farci / Stuffed crab – a spicy crabmeat filling cooked in the shell

Court-Bouillon - A liquid for cooking fish made with tomatoes and local spices

Feroce - Avocado and Cod Purée made with avocados, cod, cassava flour and chilies. Spicy avocado and cod purée

Matoutou - A savory dish made with crab and numerous spices, including curry and chilies. It is traditionally eaten on Easter Monday and Pentecost, the period when the crab’s shell is hardest. Usually families prepare the dish on the beach, under the palm trees.

Migan - breadfruit purée with salted pork
 

Ouassous - big crawfish

“Pâté en pot” – a soup made with lamb offal, vegetables, capers and white wine

Shrubb - Christmas liquor made with white rum, orange zest, sugar cane and vanilla bean.

Sorbets - Made from tropical fruits such as mango, soursop or passion fruit

Ti-Punch - cocktail with rum, sugar cane syrup and lime

Thanks to chef Guy Ferdinand from restaurant Petibonum in Martinique

And the Comité martiniquais du tourisme / Martinique Tourism Board

Photos : top page + colombo - CMT