Martinique

The Martinican table is a confluence of cultures. Over the centuries, the island's cuisine has been enriched by African, European, Indian and Creole influences, which are reflected in the produce, spices, flavour pairings and cooking techniques of every dish.

Spices are its signature: cinnamon, vanilla, lime zest, quatre-épices, oignon-pays, colombo powder, ginger. Sauce chien, prepared with oignons-pays, parsley, infused thyme, chilli and garlic, accompanies dishes and grilled meats; féroce d'avocat brings together grilled and flaked dried salt cod, cassava flour and avocado from first thing in the morning.

The island's microclimates yield pineapple, guava, soursop and papaya, but also cassava, sweet potato, yam and breadfruit. Salt fish and fishing hold a special place: ti-nain morue, green banana and seasoned salt cod, was served to fishermen and agricultural workers; balaou frit comes from a small silvery fish that is eaten in a blaff or fried, and the commune of Les Anses-d'Arlet, in the far south of the island and devoted to fishing, dedicated its first balaou festival to it in 2023.