Local cuisine in Martinique and Guadeloupe is a rich mélange of West African, French, Indigenous, and South Asian flavours, foodstuffs, and cooking styles. As we were for long time on the islands, we have tried the following: 

• Pâtés Créoles is puff pastry filled with spicy pulled pork, a great snack on the go.
• Accra became our favorite appetizer. This Carribean fritter is made with salt fish or shrimps. 
• Boudin is a sausage stuffed with pork, liver, rice, and a host of aromatics and spices. I didn’t like its taste much as it reminded me of the German blood sausage.
• Le Matoutou de Crabe is a delicious starter made of crab meat with spices.
• Le Féroce d’Avocat is another typical starter made with salt cod, avocado, cassava and a lot of spices.

• Dorade grilée is grilled sea bream (which is probably typical for all countries which have access to the ocean)
• Chicken Colombo is Indian-style spiced chicken served with local vegetables.
• Christophine (Chayote) au Gratin tastes somewhat like a meat and cheese quiche but without the crust. It’s usually made with ham, cheese and chayote (local plant) and served in the chayote shell.
• Lobster… doesn’t need introduction!

• Blanc Manger au Coco – this pudding-like super-sweet dessert is made of sweetened condensed milk, coconut milk, gelatin, cinnamon, vanilla and lime. 
• Cassava (manioc) ice cream is also something you can try on the Antilles. I liked its decent, raw taste.
• The coconut ice cream from Paradis Glaces is delicious! You can find it in three different forms: in a paper cup (2,3€), on a stick and in a plastic bag (60 Cents) in almost any local supermarket. I liked the last option the most as it was more watery than the others two, with frozen coconut milk flakes.

• Coco punch and ti punch (local alcohol cocktails) tried my husband and reported a sweet fruity taste. 
• Rum from the local distilleries (tasting is usually for free)