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.Research : - martinique cuisine -