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Guadeloupe Cuisine

Creole cuisine can be served any place and any time in Guadeloupe. This special part of the traditional Guadeloupean cuisine represents a delicious and spectacular mix of African, Arabic, French and Indian influences. Special recipes that have been passed from generation to generation are made with fresh seafood and poultry and can be sometimes so hot and spicy that hardly can one handle them.

Local Guadeloupean cuisine is also famous for the great usage of fresh fruits and seafood. Using these healthy and natural ingredients great and tasteful salads, appetisers and dessert are made. Other specialities made with seafood and served in this country include smoked fish, shellfish, stuffed land crabs. All these dishes are seasoned with chilli sauces or curry dishes. In the Caribbean, Guadeloupean cuisine is recognised as being one of the most spectacular due to the great number of recipes and dishes existing here but mostly due to the exquisite taste and flavours that of the food.

Most of the preparation methods existing in the Guadeloupe cuisine are being borrowed from their neighbours and adjusted to this country own traditional dishes. While there are no specific or unique preparation methods for Guadeloupean cooking, we should point out that attention to detail is important in the Guadeloupean cuisine. Using the right amount of spices for example is essential – either for spicing up the taste or for colouring the dish. The diversity of vegetables and cereals found in Guadeloupe is also noticed in the delicious dishes belonging to their cuisine. The visual attractiveness of the dish is also important, and a balance between colours and proportion differentiates. Each traditional dish has a special cooking method, which is more or less general in all of Guadeloupe’s regions. Meat is one of the main elements of most Guadeloupean dishes and cured and smoked hams are often parts of delicious dishes.

Some of the island's specialities include:

• boudin Creole (a spicy blood sausage);
• goat Colombo (a dish based on an Indian curry);
• calaloo (soup made with bacon and spinach-like greens);
• la Creole (fish stew similar to the French bouillabaisse);
• accras (fritters made from cod or vegetables).
• Other dishes include lobster, turtle, red snapper, conch and sea urchin.





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