Guadeloupe is an archipelago of islands located in the Caribbean Sea. It is known for its stunning beaches, turquoise waters and lush rainforest. But what it is also renowned for is its delicious cuisine.
The local cooking style is a mashup of African, French and Caribbean influences, which has resulted in some truly unique dishes. From spicy stews to fresh seafood and fried plantains, Guadeloupe has something to tantalise everyone’s taste buds.
One of the most iconic dishes in Guadeloupe is Colombo de cabri. This hearty stew comprises cubes of goat meat or chicken, cooked in a rich sauce flavoured with onions, garlic, curry powder and other spices. The final touch to this dish are cubes of sweet potato or cassava for an added sweetness. Colombo de cabri can be served with steamed rice or boiled plantains for a complete meal.
Accras are another popular dish originating from Guadeloupe. These are savoury fritters made from salted codfish mixed with herbs and spices such as garlic and parsley. They are deep-fried until golden brown and served as an appetiser or snack with hot pepper sauce on the side.
Fruit plays an important role in Guadeloupean cuisine too – with mangoes being particularly popular. Mango chutney is a classic accompaniment to meat dishes such as Colombo de cabri, while mango sorbet is often enjoyed as a refreshing dessert on hot summer days.
Guadeloupe also has its own signature drink – Ti’punch – which consists of white rum, lime juice, sugar syrup and bitters. This potent concoction can be enjoyed neat or mixed with fruit juices to create refreshing cocktails such as Coco Punch (rum mixed with coconut water).
In conclusion, there are many famous foods in Guadeloupe – from spicy stews to fried snacks – but the most iconic one has to be Colombo de cabri. This robust stew combines all the unique flavours of Guadeloupean cuisine into one delicious dish that will tantalise your taste buds!
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