The Culture

The food culture of Guadeloupe is a rich blend of African, French, and Caribbean influences. Seafood, such as fish, lobster, and shrimp, is a staple in many dishes, along with staples like rice, plantains, and aromatic herbs and spices. Traditional dishes include popular Creole stews and soups, such as "colombo" and "bouillon," as well as "accras" (cod fritters) and "dombrés" (dumplings). Meals are often accompanied by local rum, made from sugar cane, and fresh tropical fruits are often used in desserts and drinks. Food is an important part of social gatherings and celebrations in Guadeloupe, and visitors can experience the unique flavors of the island through local markets and street food.

⭐ The National Dish ⭐

  • Porc Colombo

    https://goodfoodonbadplates.wordpress.com/2017/11/18/autumn-warmer-guadeloupe-porc-colombo/

    Porc Colombo is a popular pork curry dish that is often served at family gatherings and celebrations. The name "Colombo" comes from a blend of Indian spices that were brought to the island by indentured laborers in the 19th century. The curry is made using a variety of spices such as cumin, coriander, turmeric, and ginger, giving it a rich and flavorful taste. The pork is marinated in a mixture of garlic, lemon juice, and other herbs before being cooked in the curry sauce. The dish is typically served with rice, potatoes, and plantains.

Other great dishes from Guadeloupe