The following highlights some of the popular Traditional Guadeloupean Foods. If you manage to be in an Guadeloupean restaurant or you are visiting Guadeloupe, I recommend the following:
1.Bokit
You can’t go more than a few blocks in Guadeloupe without stumbling upon a bokit stand. Inspired by johnny cake, a cornmeal flatbread, this street food favourite was created in the mid-19th century after the abolition of slavery when low-income workers sought a cheaper alternative to the typical sandwich.
2. Accras
Acras is a gastronomic speciality of the Caribbean island of Guadeloupe, part of the French overseas territory. Originally, akras were made of cod, shaped like fried and seasoned potatoes. However, it is customary to prepare them with other types of minced fish. Fish Acres is a great way to have fun, so I highly recommend it. It is best served hot or warm.
3. Sorbet Coco
Made with coconut and condensed milk, coconut sorbet has hints of nutmeg and cinnamon and tastes more like ice cream than sorbet. A cup will make it cheaper and taste so fresh that you might be convinced it’s really good for breakfast. Like many other kitchen staples, you can find coconut sherbet at open-air markets and near beaches, where locals mix the sherbet to order, turning it by hand into a light paste.
4. Saury
It is an elongated fish. There are many different ways to prepare this delicious fish. It can be simply grilled or marinated and baked. Saury can be marinated with garlic cloves, thyme, chilli, chives, salt and pepper. It is also often cooked.
5. Ferocious Avocado
A speciality of the French West Indies, it is made from cod, avocado and cassava. Also called West Indian guacamole. The cod is grilled or sautéed, mixed with avocado, chives, parsley and garlic and topped with Caribbean chillies (also known as habaneros). The term feroz (French for ‘ferocious’) refers to the intensity of the feroce d’avocat flavour of the Caribbean chilli, and the ferocity is tailored to individual taste buds.
6. Chiquetaille
Traditionally, chiquetaille (meaning minced) is made with cod. Served with pickled herring or even chicken, it is served simply in sandwiches, kebabs, cucumber and avocado salad or simply on toast as a snack, often with grated carrots.
7. Bébélé
Bébélé is a speciality made from bananas and plantains, and the recipe seems to date back to the slave trade in the West Indies. When the slaves received slaughtered cow carcasses from their masters, they would make a soup by adding dombre, flour ball and water together with breadfruit, green plantains and lemon juice. The name of this traditional dish comes from the Bantu language that originated in the Congo and Angola, a country with many slaves, and means ‘meat loaf’.
8. Chatrou
Chatrou is a small squid that is often used in various dishes in Guadeloupe and other countries such as Martinique. The most famous of these dishes is Fricassée de chatrou, which is stewed squid stewed with tomatoes, onions, lemons and other spices. It is also eaten as Ragoû de Chatrou, which combines fried squid with red beans, lentils, white rice and chopped yam.
9. Calalou
The soup is a combination of green leafy vegetables (such as peppers or spinach), coconut milk, bacon, yam, onion, peppers, green bananas, flour and cornmeal balls. When ready, the kallaloo is served on its own or with toast and avocado slices.
10. Dombre
Dombre (or meatballs) is an intriguing dish because it encompasses the entire history of European colonisation of the Caribbean, as well as the general assimilation of blacks, Indians, etc. The word “dombré” itself is the Creole version of “meatball”. Dombre is usually made with red beans and parts of the pig, such as the snout or tail. Parts of the pig, such as the ears, snout or tail, provide the juicy flavours this dish needs. Finally, use spices, especially chili caps, because any Caribbean dish that doesn’t taste spicy is not considered Caribbean.
If you found this list useful, here are some more Traditional Caribbean Foods to try out on my Pinterest channel.