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Martinique food

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The « Accras » : That are doughnuts accompanied with cod, sea fruits, neats or vegetables.The white punch that Martinicans call « Ti punch » is constituted in a glass of 1/4 of sugar cane syrup (or 2 sugar cane coffee spoon), 3/4 of white rum and a piece of lemon skin.

The « Boudin créole » : That is spice beef blood, mix with bread and cook stuffed in beff or porky guts. This is particulary a dish apreciated in celebrations.

The « Migan fruit à pain » : This are pieces of « fruit a pain » cuted lik dices with pork tail.

The « Banane flambée » : This are strip bananas quick blaze with old rum, o give hem a best flavour.

The « Old Punch » is constituted of 1/4 of sugar cane syrup (or 2 sugar cane coffee spoon) an 3:4 of old rum. You can add some little ice cubes in order to accompany whole. On the other hand, don’t put the lemon.

The « Planteur » : This is a very good drink aperitif. In the container of the size of your choice, mix 1/3 of white rum with 2/3 of orange juice guava or pineapple. You can blend whole juice. To serve fresh.

.Wondering about the food on Martinique? This detailed guide provides a wealth of interesting information about local foods and cooking styles..Best Dining in Martinique, Caribbean: See 30584 TripAdvisor traveler reviews of 556 Martinique restaurants and search by cuisine, price, location, and more..With its blend of French, African and Creole cultures, Martinique is one of the more alluring islands in the Caribbean for the committed gourmet to visit. While the ...

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Martinique food
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