Ritual and Celebration Foods

Food marks life's passages:

Christmas Traditions

Pork: Roasted, stewed, grilled—pig dominates Black cake: Rum-soaked fruit cake Pois d'Angole: Pigeon peas with rice Schrubb: Homemade orange rum

"Christmas cooking starts in November," explains Marie-Claire Tancons. "Cakes soaking, hams marinating, houses smelling like heaven."

Easter Specialties

Matoutou: Land crab feast Floating islands: French dessert créolized Goat water: Spicy goat soup

Life Ceremonies

Birth: Sweet porridges for strength First Communion: White foods for purity Weddings: Colombo for community Funerals: Soup for comfort

"Food carries us from womb to tomb," reflects caterer Solange Pétris. "Every celebration has its flavors."