Martinique: Beef Salad



8 oz plain low fat yogurt
¼ cup sour cream
1/3 cup chopped Major Grey’s Mango Chutney
2 tbs. apple cider vinegar
1 tbs. lemon juice
1/8 tsp. ground allspice
1/8 tsp. freshly ground black pepper


1 lb deli roast beef – cut into ¼” slices
4 cups torn romaine lettuce leaves
1 large mango – peeled & cut into ¾” cubes
1 red bell pepper – cut into ¾” pieces


To make the dressing, combine the yogurt, sour cream, chutney, vinegar, lemon juice, allspice, and pepper in a medium bowl. Trim the fat from the roast beef.

Stack the beef slices and cut lengthwise in half and then crosswise into ½-inch-wide strips. To serve, put the lettuce on a serving platter and arrange the beef, mango, and bell pepper on top of the lettuce.

Drizzle ½ cup dressing over the salad and pass the remaining dressing separately.

Martinique: Curry and Coconut Chicken Fricassée


1 chicken (cut into pieces)
1 pound 2 oz french onions
1 garlic clove
18 oz grated coconut
1 Thyme (local onion, parsley)
4 tablespoons of curry pouder
2 tablespoons of fresh cream


Cook into the butter and oil, the chicken cut into pieces. Sprinkle curry powder and add one tablespoon of flour. Let color softly and mix softly. Wet with the soup.  Chop delicately the onions, add half of them into the mixture and also the thyme  and the garlic clove.

Add the salt, pepper and let simmer softly for 45 minutes.
When you serve, pull the garlic and the thyme  and mix the sauce with the fresh cream.

Serve: 4

Martinique: Caramelized Banana with Rum Sauce (dessert)


2 bananas
1 knob of soft butter
1/2 a sachet of vanilla powder, or, the pulp of 1/2 a vanilla pod
2 tablespoons caster sugar
1/2 glass of orange or pineapple juice (or any other exotic fruit)
2 tablespoons rum
Some raisins


Cut the bananas lengthwise and brown them in a frying pan with the butter.

Keep aside the fruits in a plate. Still on the heat, pour the sugar in the frying pan and allow it to slightly caramelise.

Add a handful of raisins, the vanilla, the orange juice and the rum. Cover up and allow it to cook for about 5 minutes. Coat the bananas with this sauce. Serve warm.

Martinique: Stuffed Crabs and Gratin of Chayotes (main course)


Stuffed crabs

2 cooked crabs
1 onion
1/2 glass of soft bread crumbled in some milk
Thyme, bay leaf, parsley, salt, chilli (optional)
A few drops of lime
A little olive oil

Gratin of Chayotes

2 chayotes
15g butter
1 glass of milk
2 tablespoon flour
1 glass of soft bread
Salt, pepper
Grated Gruyère (cheese)
1 garlic clove, chopped


Stuffed crabs

Open the crabs, remove the inside and collect the meat caught in the cartilage. In the olive oil, brown the minced onion, crab, herbs and the soaked bread. Then, add the salt and the lime.

Stir over a low heat so as to dry up the mixture, which needs to be quite compact. Pour the mixture in the crabs’ shells and sprinkle the breadcrumbs. Brown for a while in the oven.

Gratin of Chayotes

Boil the chayotes for 20-25 mn. Cut them lengthwise and remove the pulp with a small spoon, then crush it thoroughly with a fork (or in a mixer) along with the bread.

On the heat, mix the flour, butter and milk, then, add the pulp and the garlic. Leave to thicken. Season with salt and pepper.

Fill in the skin of the chayotes with this mixture; sprinkle the Gruyère and brown in the oven just before serving.

Martinique: Cod Fritters


500 grams turnips
1 liter boiling water
1 Tbs. butter
1/4 tsp. salt
1/4 tsp. black pepper
1/4 cup jamaican rum/dry sherry


1. Whip evaporated milk.
2. Peel turnips or cut into slices or quarters.
3. Place in a saucepan with cover and add boiling water to cover vegetables.
4. Cover and cook until tender, about 10-20 minutes.
5. Drain and mash. Add butter, salt and pepper.
6. Fold in the whipped evaporated milk.
7. Add sherry or dry vermouth, mix well, and serve while hot.

Serves: 4

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Martinique: Colombo Curry Paste

1½ tbsp turmeric
1½ tbsp coriander seeds
1½ tbsp black mustard seeds
1½ black peppercorns
1½ cumin seeds
3 garlic cloves, peeled and grated
2 fresh habanero chillies, sliced and pounded to a paste


Place the dry whole spices in a frying pan and toast until aromatic then transfer to a coffee grinder and render to a coarse powder. Add this to the garlic, ginger and chillies, and mix well. Allow to sit for at least 1 hour to blend the flavours.

Martinique: Coconut Chicken Curry


For the spice mix

¼ tsp ground turmeric
1 tsp ground coriander
1 tsp yellow mustard seeds
3 garlic cloves, roughly chopped
½-1 Scotch bonnet chilli, seeds removed
1 tsp sea salt flakes
For the coconut chicken curry
12 chicken pieces (a mixture of thighs and drumsticks)
salt and freshly ground black pepper
4 tbsp sunflower or groundnut oil
2 onions, roughly chopped
500g/1lb 2oz butternut squash, peeled, seeds removed, cut into 5cm/2in cubes
2 aubergines, cut into 4cm/1½in cubes
2-3 large waxy potatoes, peeled and cut into 4cm/1½in pieces
1 x 400ml/14fl oz can coconut milk
300ml/½ pint chicken stock
1 tbsp tamarind paste
3 small bay leaves
1 large ripe mango, peeled, core removed, chopped into 5cm/2in pieces
1 large ripe papaya, peeled, seeds removed, sliced
½ lime, juice only
1½ tbsp rum (optional)
330g/¾lb rice, cooked according to packet instructions, to serve


1. For the spice mix, grind the spice mix ingredients to a paste using a mortar and pestle. Set aside.
2. For the coconut chicken curry, season the chicken pieces, to taste, with salt and freshly ground black pepper.
3. Heat two tablespoons of the oil in a large, heavy-based saucepan or deep-sided casserole over a medium heat. Add the seasoned chicken pieces and fry for 3-4 minutes, turning regularly, or until browned on all sides. Remove from the pan and set aside (keep warm).
4. Heat the remaining two tablespoons of oil in the same pan, then add the onions, butternut squash, aubergines and potatoes, in batches if necessary, and fry for 4-5 minutes, stirring regularly, or until just softened and pale golden-brown.
5. Add the spice mix to the pan and stir well to coat the vegetables. Continue to cook the mixture for 3-4 minutes, stirring well, or until the spices are fragrant.
6. Return the browned chicken pieces to the pan and add the coconut milk, chicken stock, tamarind paste and bay leaves. Stir well and bring the mixture to the boil, then reduce the heat until the mixture is simmering. Cover the pan with a lid and continue to simmer for 35-40 minutes, or until the chicken pieces are tender and the sauce has thickened.
7. Add the mango, papaya, lime juice and rum (if using), stir the mixture well, then cover and continue to simmer for 4-5 minutes, or until the fruit has warmed through.
8. To serve, divide the rice equally among six serving plates. Spoon over the coconut chicken curry.

Serves 6

Breadfruit “Migan”


3 green lemons
3,6 oz. rough salt
1 ripe breadfruit
8 oz. salted cod fish
1 pound of salted pork
1 garlic clove,

Preparations For Cod Mix:

2 chives
3 shallots,
3 tablespoons of oil,
1 tablespoon of vinegar,
1 hot pepper, salt, pepper,


First use 100g of rough salt to salt
in successive layers the fat parts of
the pork. Sprinkle with a little bit
water, cover and keep in a cool spot
for 48 hours.

On the day of the ” migan ” you must
unsalt the pork during a few hours,
and cook it in one litre of the water
with thyme, parsley, chives, 1 lemon
juice and a mashed garlic clove,
during 45 minutes.

Peel the breadfruit, remove the heart,
then cut it into small pieces and cook
it into the salted water with a minced
onion during about 40 minutes.

Finally, When the cooking is over, mash
the breadfruit. Serve separately, along
with the salted pork, and the ” migan ”
(breadfruit mashed not too thinly), all
of that served with the cod (see the cod

Fruit salad


Use exotic fruits:
such as bananas, kiwis,
oranges, grapefruit,
apples, grapes,
strawberries, fresh
or (can pineapple)


After you have peeled the fruit cut it
into squares next place the fruit in a
bowl along with the fruit juices. Use
the old rum to sprinkle the fruit then
mix it together.

Finally, cover the bowl with aluminum
paper. For 1 hour place the fruit bowl
into the refrigerator and let it chill.
Serve the fruit salad cold.

Caramelized Banana with Rum Sauce (dessert)


2 bananas
1 knob of soft butter
1/2 a glass of pineapple
-or orange juice
-(or any other exotic fruit)
2 tablespoons sugar (caster)
1/2 a sachet of vanilla
-powder or the pulp of
1/2 a vanilla pod
2 tablespoons of rum
-a few raisins


First in a heated frying pan add the
butter including the lengthwise cut
bananas and brown. Place the fruits
aside in a plate.

Still on the heat, pour the sugar in
the frying pan and let it caramelise

Next add the vanilla with a handful
of the raisins along with the orange
juice and rum.

Finally allow it to cook for about 5
minutes, coat the bananas with this
sauce. Let the dessert cool off and
then serve.