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Like every French region, Martinique has its own culinary specialties and traditions.
Everything starts off with a glass of coconut or peanut punch, shrubb or aged rum nibbling savory pork pâtés.
In the Caribbean, red sorrel is in full flower at this time of the year, just in time to make Sorrel drink, a favorite during this period, particularly for people who don't drink alcohol,
Creole sausage, Christmas ham with pineapple or pork stew, pigeon peas, yams, chayote gratin.
For dessert, there's "hidden love," a cake that conceals in its centre (between layers of pastry and sponge) banana, guava or coconut jam made with cane sugar, Pain doux (a butter-free whipped cake) or Robinson cake filled with island jam.
Or for a lighter option after the feast, there's passion fruit or soursop sherbets, coconut flan, eaten on its own or with a fruit coulis.
- Shrubb
With the collaboration of Jumbo Car Martinique.
Ham Photo: ID 38947721 / azazel / MSCOMM
Cake Photo : Jumbo Car Martinique
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