National Dish of Guadeloupe is Porc-Colombo ( is like a stew made with pork, chicken, lamb or goat)
800g porc meat
5 parsley sticks
1 thyme stick
1 green mango
7 cloves of garlic
1 pinch of coriander and aniseed
2 spoonfull of massalé or Colombopowder
1 pinch of clovepowder juice of
1 lemon, vinegar, oil, salt, pepper
Season the meat, cut in pieces, with salt, pepper, 5 mashed garlic cloves, 1 chopped chili, the clovepowder and a little vinegar. Let it soak for about 30 minutes.
Chop finely the chives, onion and the rest of garlic. Fry them gently in a bit of oil, then add the coriander, aniseed and thyme. Add the meat and the chopped mango and let brown the meat. Add the second chili.
Chop the aubergine, the zucchini and the peeled potatoes. Add them to the meat with the massalé (or the Colombopowder), mixed with a little water, cover the meat with water, put the lid on the saucepan and let simmer about 50 minutes (stir from time to time). Rectify the seasonings.
5 minutes before the end of cooking, add the lemon juice.