Classic Dishes

1. Colombo de Poulet (Martinique/Guadeloupe)

Curry-spiced chicken stew showing Indian influence in the Caribbean.

Ingredients: - 3 lbs chicken, cut up - 3 tablespoons colombo powder - 2 christophines, cubed - 2 potatoes, cubed - 1 eggplant, cubed - 4 cloves garlic - 2 scotch bonnets - Thyme, green onions - Coconut milk (optional)

Instructions: 1. Marinate chicken with half the colombo, garlic, and thyme for 2 hours. 2. Brown chicken pieces, remove from pot. 3. Sauté remaining colombo powder until fragrant. 4. Add vegetables and whole scotch bonnets (don't pierce). 5. Return chicken, add water or coconut milk to cover. 6. Simmer 45 minutes until chicken is tender. 7. Serve with rice and fried plantains.

2. Rougail Saucisse (Réunion)

Creole sausage stew with tomatoes and aromatic herbs.

Ingredients: - 1.5 lbs smoked sausages, sliced - 6 tomatoes, chopped - 2 onions, sliced - 4 cloves garlic - Ginger, turmeric - Thyme, combava leaves - 2 hot peppers

Instructions: 1. Brown sausage slices, remove excess fat. 2. Sauté onions, garlic, ginger in same pan. 3. Add tomatoes, turmeric, herbs, and whole peppers. 4. Return sausages, simmer 30 minutes. 5. The rougail should be thick, not soupy. 6. Serve with rice, lentils, and achards (pickles).

3. Poisson Cru à la Tahitienne

Tahitian raw fish "cooked" in lime juice with coconut milk.

Ingredients: - 2 lbs very fresh tuna, cubed - Juice of 6 limes - 1 cucumber, diced - 2 tomatoes, diced - 1 cup coconut milk - 2 carrots, julienned - Green onions - Salt

Instructions: 1. Marinate fish in lime juice and salt for 10 minutes. 2. Drain fish, pressing gently to remove excess liquid. 3. Mix with vegetables and green onions. 4. Add coconut milk just before serving. 5. Serve immediately in coconut shells if available. 6. Accompany with taro or breadfruit.

4. Boudin Antillais (Antillean Blood Sausage)

Spiced blood sausage unique to French Caribbean islands.

Ingredients: - 2 cups pig's blood - 1 lb pork shoulder, minced - 2 cups cooked rice - 4 cloves garlic - Scotch bonnet, thyme - Green onions, parsley - Quatre-épices, salt - Sausage casings

Instructions: 1. Mix blood with vinegar to prevent coagulation. 2. Combine with meat, rice, herbs, and spices. 3. Stuff into casings, not too tight. 4. Poach in simmering water 20 minutes. 5. Can be grilled before serving. 6. Serve with Ti-punch and spicy sauce.

5. Blaff de Poisson (Guiana/Martinique)

Court-bouillon poached fish with aromatic spices.

Ingredients: - 2 lbs firm white fish - 4 limes - 4 cloves garlic - 2 allspice berries - Thyme, parsley - 2 scotch bonnets - White wine - Bois d'Inde (bay rum leaves)

Instructions: 1. Marinate fish with lime, garlic, and salt for 30 minutes. 2. Bring water, wine, and aromatics to boil. 3. Add whole peppers and allspice. 4. Gently add fish, poach 8-10 minutes. 5. The cooking liquid should be well-spiced but not thick. 6. Serve fish with cooking liquid and white rice.