French Antillean Recipes

French Antillean cuisine from Guadeloupe and Martinique marries French culinary technique with Creole, African, and Indian flavors. Colombo (a curry brought by Indian laborers), accras de morue (salt cod fritters), and boudin créole (blood sausage with Caribbean spices) are signature dishes. Court-bouillon de poisson, féroce d'avocat (salt cod with avocado), and blanc-manger coco showcase the fusion. French bread, pastry skills, and rum agricole (distilled from fresh cane juice) elevate the cuisine's sophistication.