Awaken your senses in Guadeloupe
The islands of Guadeloupe take you on a sensory journey. From seafood to lovingly prepared cakes, soft pancakes, vegetable soup and local exotic products, the archipelago is a festival of scents, colours and flavours. Ready for a taste?
The Crab
Morne-à-l'Eau, on the island of Grande-Terre, claims the title of "crab capital" since this tasty crustacean is an integral part of this very popular town, thanks to its cemetery.
During the crab festival during the Easter weekend, you will be offered...
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-Tasting crab dishes, stuffed, in sauce, in matété, in calalou, dombrés...
-Various competitions: the most beautiful crabs, the fastest crabs, and the best recipes based on... crab.
-The promotion of the agricultural land with a wide variety of local vegetables such as yam, Madeira, sweet potato, christophine...
-Environmental awareness and protection of the mangrove, a natural breeding ground for crabs...
The Kassav
Cassave – or kassave – is a small soft pancake made from cassava flour and/or moussache (cassava starch). It is either plain (the original product) or filled with a sweet or savoury preparation.
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Guadeloupe cassave is almost exclusively available for takeaway in a kassaverie for a price between €3 and €5 depending on the filling.
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Plain cassave is the original version of the product. But when it is generously filled, it becomes either a complete dish or a delicious treat.
The Bébélé
Bébélé, a typical culinary specialty of Marie-Galante, is a dish offered in some restaurants on the islands of Guadeloupe, but especially on Marie-Galante, the most authentic island!
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It would be unthinkable to leave the “island of a hundred mills” without having tasted this tasty soup made from “local vegetables”, beef tripe, pig tails and smoked bacon! The ancestral culinary know-how, which until today has been the pride of the Marie-Galantais, attracts crowds from all walks of life.
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Whether in the famous restaurants of the 3 communes, or in small tin huts inland, this delicious spicy and colorful dish, which is enjoyed with a good little punch or a “Ti sec” (rum, lemon, sugar) is enough to delight the taste buds and the eyes.
The Accras
Accras originated in the Caribbean, specifically Guadeloupe. This delicious dish was created when fishermen had to find ways to preserve their catch because they couldn’t eat it fresh. So, they would fry the fish and serve it with rice or vegetables.
Accras is, at its most basic, pureed fish mixed with a batter made from wheat flour and herbs. The dish is also known as “cod fritters” in some parts of the world.
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Serve with a delicious "Sauce chien" (dog sauce) !
It would take too long to list all the culinary riches of Guadeloupe here, but many restaurants in the four corners of the island will allow you to discover tropical flavors that will make your mouth water... Bon appétit!