The following highlights some of the popular Traditional Martinican Foods. If you manage to be in an Martinican restaurant or you are visiting Martinique, I recommend the following:
1. Le Féroce d’Avocat
The literal translation would mean “fierce avocado” and refers to a hot and salty fish appetizer. The idea of ferocity comes from the levels of spices used in the dish. The traditional recipe is made with avocado, lemon, cassava flour (known as “mandioca”), chillies mixed with spinach leaves and salted fish. Other variations include crab or lobster meat. The dish was traditionally eaten for breakfast by labourers working on sugar plantations.
2. Colombo
This is an iconic spice of the island and is widely available in local supermarkets and shops. It is a blend of French, West Indian and East Indian spices. It combines turmeric, brown mustard seed, hot pepper, coriander, West Indian bay leaf, thyme and black pepper. The most famous dishes are Martinique’s “Colombo”, which is a curry traditionally made from lamb cooked with coconut milk, ginger and Colombo powder. It is also used to season chicken, goat, pork or vegetables such as aubergines, pumpkins or other local root vegetables.
3. Accra
Accra is a form of fritter and probably the most famous and common dish in the Caribbean, with each island having its own unique recipe. They are most often prepared with salted fish, prawns or vegetables. They vary from island to island and in Martinique, accras de morue are a signature dish. They are made from a batter in which salted fish is the main ingredient, mixed with spices.
4. Blanc Manger au Coco
Made with coconut milk, vanilla powder and sugar, this dish is a traditional dessert from Martinique. The ingredients are mixed with gelatin and sometimes cinnamon or lemon juice and zest to develop a sweet and tangy flavour. The ingredients are mixed into a creamy paste and then separated into small bowls and refrigerated, ideally overnight. Blanc Manger au coco is eaten cold and is ideally served with some red fruits and sometimes with almonds.
5. Ti Punch
Ti Punch is a traditional Martinican drink that is an inherent part of the cultural and historical landscape. The main ingredient in a Ti Punch is rhum agricole, which is a term for cane juice rum typically distilled in the West Indies. It is made from freshly squeezed cane juice instead of molasses. In a Ti-Punch, the rum is mixed with sugar cane syrup and a splash of lime. Often, instead of pouring the drink, the bartender will place the ingredients on the bar where each customer can prepare his or her own drink according to taste.
6. Le Matautou de Crabe
This dish is traditionally eaten during Easter and marks the end of the Lenten period. The main ingredient is land or mangrove crab. During the period leading up to this religious festival, many Martinicans will buy or catch their crabs and keep them for a few weeks to feed them with a variety of spices and vegetables. The crabs are usually prepared and stuffed with rice, onions, tomatoes, spring onions and spices and served with hot sauce.
7. Lambis
Lambis is the Creole word for a large sea snail. It may not be something you are used to eating, but in Martinique, like Chatrou, it is a staple. It can be grilled, fried, eaten in a casserole, stew or pancake. It is often served with tomatoes, lime juice, hot chilli sauce, parsley and salt.
8. Fricassée de Chatrou
Chatrou is a small octopus that is often used in various Martinican dishes. The most famous of these dishes is Fricassée de chatrou, which is an octopus stew with tomatoes, onions, lemons and other spices. It can also be eaten as a Ragoû de Chatrou, which combines fried octopus with red beans, lentils, white rice and chopped yam. Martinicans often get it as a takeaway from some of the authentic takeaway locations.
9. Dorade Grilée
Dorade, also known as sea bream, is very common in Martinique. It is grilled and served with potatoes, fries, salad or rice. It is first marinated with lime juice, thyme, salt and pepper and then grilled, sometimes even baked.
10. Boudin
This term is used to describe a type of delicious local sausage. In Martinique, the two most popular types include Boudin Creole and Boudin Blanc. The former is made from pork, pig’s blood, onion and other ingredients, while the latter is a white sausage made from pork without the blood and sometimes with prawns, crabs, sea snails or fish. They can be eaten hot or cold and are a traditional Christmas food.
If you found this list useful, here are some more Traditional Caribbean Foods to try out on my Pinterest channel.