FOOD & WINE IN THE FRENCH CARIBBEAN

The cuisine of the islands owes much to their history, which is dominated by colonialism and the plantation system. Two types predominate: traditional French and island Créole, the latter being a fusion of French, African and Indian influences passed down through generations. Fresh shell fish, snapper, chicken and pork are brought to life with spicy seasonings like cayenne pepper, garlic and paprika, accompanied by tomatoes, peppers, onions and sweet potato. Boudin noir (black pudding) is also very popular. Accras or fritters are a common starter, and crevettes (shrimp), and Callaloo (fish soup) are all typical and delicious. Breadfruit is mashed and used like potato, and fried bananas and lentils often accompany meat dishes.

The islands are of course well known for their excellent rum of which there is a bewildering variety. Made from distilling a mixture of cane sugar (molasses), water and yeast, the results are either clear, golden, dark, spiced or vintage, and the production process not dissimilar to whisky.

The abundance of fresh fruit also makes breakfast very colourful – freshly picked papaya, guava, mango, melon and pineapple all have a real tropical zing to them and are a great way to start the day.