West-Indian kitchen

The west indian kitchen is the reflection of all those which lived more or less a long time the islands: The well spiced and spiced seasonings, the grills, the "boucanés" meats and fish, the use of the flour of manioc in unquestionable preparations are the heritage left by the first inhabitants, Arawaks. The blaff of fish and dombrés have Dutch origins while matété of crab are connected with Spanish paella. From Africa come the calalou, soup in Congo... From India, the colombo with the powder of curry. And of France, the cooked tripe, beans, cod brandades.

Generally, the preparation of the West-Indian dishes takes time and the women put themselves at the furnace as of the middle of the morning (10 hours) to prepare the meal of midday, in ordinary time. Of course, at the time of the great festivals with meal of circumstance, the culinary preparations start as of the day before and are begun again very early the morning. Indeed, before passing to the pan, the meats and the fish, to improve their savour, must imperatively macerate in a seasoning at least an hour. The meats must then turn russet with average fire in order to be coated with a beautiful gilded color which puts water at the mouth. Certain dishes (beans, dombré, soup...) owe mijoter with soft fire. The same applies to the desserts and the cakes. For example, all that is containing coconut requires a considerable make-ready time. The good cookers envisage thus, well in advance, the dishes which they will cook and organize their timetable according to the preparation of these mets. The kitchen is a business of women, but the men appreciate the good consistent dishes largely and certain women did not lose sight of the fact that the way of the heart also passes by that of the stomach.

Our Selection of Restaurants

Marina Royale Marigot La Brasserie de la gare 0590 51 13 31 - Le Bacardi café 0590 52 86 00 - Le Bali bar 0590 51 13 16 - Le Chanteclair 059087 94 60 - Le France 0590 29 20 90 - Le Galion 0590 87 28 73 - Le Gecko café 0590 52 21 25 - Le Lafayette 0590 27 51 85 - La Main à la pâte 0590 87 71 19 - La Petite auberge des îles 0590 87 56 31 - Le Saint Germain 0590 87 92 87 - Le Tropicana 0590 87 79 07 - Le Village 0590 52 45 73

Front de Mer Marigot L'Arhawak 0590 87 99 67 - Bambou Café 0590 87 07 79 - Claude Mini-Club 0590 87 50 69 - Durreche traiteur 0590 87 84 21 - Havana Too 0590 53 64 32 - Hediard 0590 87 17 69 - Keop's cafe 0590 87 72 85 - Largo cafe 0590 87 22 52 - La Sucriere 0690 40 60 17 - Le Gaiac 0590 51 97 66 - L'Oizeau rare 0590 87 56 38 - Ô plongeoir 0590 87 94 71 -

Grand-Case Bistrot caraïbes 0590 29 08 29 - Fish Pot 0590 87 50 88 - Germain's place 0590 87 03 89 - Il Nettuno 0590 87 77 38 - L'Alabama 0590 87 81 66 - L'Auberge Gourmande 0590 87 73 37 - L'Escapade 0590 87 75 04 - L'Hibiscus 0590 29 17 91 - La California 0590 87 55 57 - Le Cottage 0590 29 03 30 - Le Pressoir 0590 87 76 62 - Le Sebastiano 0590 87 58 86 - Le Tastevin 0590 87 55 45 - Rainbow 0590 87 55 80 -