National Dish

Vacationers will find that the distinctive culinary styles of Martinique are as delicious as they are innovative.

Martinique National Dish is one of its most famous dishes is the Colombo, a unique curry of chicken (curry chicken), meat, pork or fish with vegetables.

Local restaurants can pick their choice of either cooking this curry with wine or coconut milk. This rather spicy dish is traditionally served with fried plantains.

Make sure to check out the menu for Colombo dishes at your favorite local restaurant, it’s definitely worth your time and money.

Recipe

Pork Colombo

Ingredients:

2 teaspoons Tamarind Sauce
3 cloves garlic, crushed
1 Scotch bonnet (or habanero) chile, seeds and stem removed, minced.
2 medium eggplants, peeled and chopped
2 chayotes, peeled and chopped (or substitute small hubbard squash).
1 cup cooked navy beans
2 pounds lean pork, diced
1/4 cup butter
1 cup chopped cabbage
2 onions, chopped
1 green (or slightly ripe) mango, sliced
1 cup white wine or coconut milk
2 tablespoons Colombo Curry Paste

Method:

Brown the pork in the butter for four minutes over medium heat in a large skillet. Add the cabbage, onions, and mango and stir-fry for 3 more minutes.

Add the wine
or coconut milk and enough water to cover the meat mixture and bring to a boil. Immediately reduce the heat, stir in the curry paste, tamarind, garlic, and habanero chile and cook, covered, over low heat for 1 hour, stirring occasionally.

Remove the cover and add the eggplants, chayote, and navy beans. Cook, uncovered, over low heat for 1 hour, stirring occasionally.

The curry sauce should be fairly thick. This will serve at least four adults and should be served while it is hot.