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Martinique Recipes

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Recipes on this page:

Curry and coconut CHICKEN fricassee

1 clove garlic
1 "bouquet garni"
-(thyme, local onion, parsley)
4 tablespoons of curry powder
2 tablespoons of fresh cream
18 ounces of coconut (grated)
1 chicken (cut in to pieces)
1 pound 2 ounces french onions
-salt to taste

Cook in the butter and oil, cut the
chicken in pieces and sprinkle with
the curry powder along with 1 tbsp.
of the flour.

Let it colour softly and mix softly.
Wet with the soup.

Next chop delicately the onions, add
half of them in the mixture with the
"bouquet garni" including the garlic
clove.

Add the salt & pepper and let simmer
softly for about 45 minutes.

When you serve, pull the garlic and
the " bouquet garni" and mix in the
sauce with the fresh cream.

35 minutes preparation
45 minutes cooking time
Serves 4 People

 Caramelized Banana with Rum Sauce (dessert)

Ingredients:

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

Directions:

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
slightly.

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.

Fruit salad

Ingredients:

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

Directions:

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.

 BREADFRUIT " MIGAN "

Ingredients:

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

Preparations For Cod Mix:

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

Directions:

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
mix).

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