Martinican Dishes

What are the typical appetizers of Martinique ?

Martinique is full of unique flavors, and the island's traditional appetizers are a true tribute to its rich culinary heritage. Among the must-try dishes, accras take center stage. These crispy fritters made from cod, spices, and local herbs are fried to perfection and served as appetizers during festive meals. Their light texture and bold flavor make them a popular treat.

Another typical specialty is boudin créole, a spicy sausage made from pig's blood, bread, and spices. Very popular during family or friend gatherings, it is best enjoyed hot, and its intense flavor combined with a subtle spiciness makes it a highly sought-after appetizer.

Féroce d’avocat is a heartier appetizer but just as delicious. A mix of avocado, shredded cod, chili, and cassava flour, this dish gets its name from its spicy character that "hits" the taste buds. Once eaten by fishermen, it is now a refined and communal starter.

These typical dishes, in addition to delighting the taste buds, reflect the history and cultural diversity of Martinique, influenced by African, European, and Amerindian heritage.

What are the traditional dishes of Martinique ?

Martinique is renowned for its flavorful and spicy cuisine, blending African, European, and Amerindian influences. Among the traditional dishes, matoutou de crabes is one of the most iconic. Prepared mainly during Easter celebrations, this dish combines local crabs with a spicy sauce made from tomatoes, onions, chives, and spices. Matoutou is typically served with rice and is a true culinary institution in Martinique.

Another must-try is colombo de poulet. This dish, of Indian origin, is a creole curry, where chicken is simmered with spices like turmeric, cumin, and coriander, mixed with vegetables such as eggplant or yam. Colombo, served with rice or plantains, is loved for its perfect balance between sweetness and spice.

Fricassé de lambi, a stew made from marine conch, is also highly prized. Lambi, a local mollusk, is cooked in a creole sauce rich in tomatoes, onions, and chili, giving it a strong and typically Martinican flavor.

Chiquetaille de morue, on the other hand, is a simple but tasty dish. Salted cod is shredded and then mixed with oil, lemon, spices, and crunchy vegetables, creating a light and fresh dish often served as a starter or main course, accompanied by local bread.

Lastly, poulet boucané is a specialty with a unique smoky flavor. The chicken is marinated in a blend of creole spices, then smoked over sugarcane wood. This dish is a delight for meat lovers, often served with local vegetables or rice.

These traditional dishes perfectly illustrate the richness of Martinican gastronomy, offering a true invitation to discover and share the island’s culinary heritage.

Iconic desserts of Martinique

Martinique, with its Creole and European influences, offers a variety of desserts that are a true reflection of its culinary identity. Among them, banana fritters are particularly beloved. These fritters, made with ripe local bananas, are fried until they achieve a crispy exterior and a soft, melt-in-your-mouth interior. Flavored with cinnamon and rum, they are an essential sweet treat during celebrations and family meals.

Blanc-manger coco is another iconic dessert. Made with coconut milk, this delicate flan is often enhanced with lime zest, vanilla, and cinnamon, offering a creamy texture and exotic flavor. Light and refreshing, it is perfect for ending a hearty meal while reminding you of the island's natural wealth.

The robinson, on the other hand, is a more rustic but equally delicious dessert. It takes the form of a pastry wrapped in shortcrust dough, usually filled with guava jam or grated coconut. This cake, popular in local bakeries, is cherished for its sweet taste and comforting nature.

Finally, pâté confiture is a must-try at Martinican tables, especially during the holiday season. This small pastry, filled with local fruit jams such as guava or pineapple, offers a crispy exterior with a soft, sweet center.

How to make antillean trempage?

The Antillean trempage is a typical dish from the northern part of Martinique, traditionally prepared by men. This hearty and flavorful dish consists of a thickened broth made with flour, usually based on salted cod or seafood, served over stale bread.

To prepare this dish, start by sautéing onions, garlic, parsley, and chives in oil. Next, add your chosen base, whether it’s salted cod, chicken, or seafood, and cook for about 10 minutes. Add tomato paste, then pour in 2 liters of water. After letting it simmer on low heat with spices for 30 minutes, thicken the sauce with a mixture of flour and water.

The dish is served by placing the moistened bread on banana leaves, topped with pieces of avocado and banana, and then covered with the hot sauce.

What culinary souvenirs to bring back from Martinique?

Martinique is full of culinary treasures to take home, perfect for extending your island experience. Local spices like curry, colombo, or bois d'Inde are essential to recreate Creole flavors. You can also pick up Martinique vanilla, prized for its intense aroma.

Among the more indulgent products, smoked chicken terrine, with its unique flavor, is an excellent choice. Those with a sweet tooth will appreciate artisan chocolate tablets from Martinique, as well as guava or banana jams made from local fruits.

For a more authentic touch, don’t forget to bring home breadfruit flour or cassava flour, essential ingredients in the local cuisine. Lastly, cod souskay, a spicy preparation of shredded cod, is a specialty not to miss for those seeking bolder flavors. These products will transport your taste buds while reminding you of the island's charms.

Restaurants offering creole cuisine in Martinique

Name	City	Specialties	Price Range
Case coco	Sainte-Luce	Seafood specialties	€€
Le Fond de la mer	La Trinité	Seafood specialties	€€
Samcielo	Les Trois Ilets	Grilled dishes	€€
Le Babaorum	Fort-de-France	Brasserie	€€
Le Bambou	Le Morne Rouge	Traditional Creole cuisine	€€
Tante Arlette	Grand’Rivière	Seafood specialties	€€
Le Poisson rouge	Le Diamant	Seafood specialties	€€€
Le Reef	Case Pilote	Seafood and fried dishes	€€
Piment sucré	Le Lamentin	Traditional Creole cuisine	€€
Le Petibonum	Le Carbet	Traditional Creole cuisine	€€
Le Kano	Les Trois Ilets	Traditional Creole cuisine	€€€
Ti case restaurant	Les Trois Ilets	Traditional Creole cuisine	€€€