A Martiniquan Meal
Photos © SALOMON
• Appetizer: Ti-punch
Three parts white rum, one part sugarcane syrup, lime, served in a small glass (short for “petit punch”)
• Cod Fish fritters
Ingredients for 4
- Dried cod fish (200g)
- Flour (200g)
- A glass of water
- A teaspoon of baking soda
- 1 Onion
- 2 garlic cloves
- 1 bouquet garni (thyme and laurel)
- Half a hot pepper
- Oil (for the frying)
1. Soak the cod fish in cold water, then boil it up for 30min to take out the salt, remove the skin and the bones, then crumble it up
2. Put the flour and the baking soda in a bowl and mix it up with the water
3. Chop the bouquet garni, the hot pepper, the onion and the crushed garlic
4. Add the crumbled fish cod and the salt
5. Put it to rest for 15min
6. Warm up the oil and dump the dough with a teaspoon
7. Serve warm
• Dish : Martinican chicken
- 1 whole chicken, plucked and cleaned
- 3 shallots, minced
- 2 tomatoes, chopped
- 2 tsp curry powder
- 2 cloves of garlic and chillies, to taste
1/ Cut up the chicken and brown the pieces in oil, turning frequently. Add salt and pepper to taste.
2/ Heat a frying pan and add the garlic, shallots, chillies, tomatoes and curry powder, stirring briefly.
3/ Add water to form a past. Add the browned chicken pieces and cover.
4/ Simmer for 15 minutes. Serve with saffron rice, grated coconut and chopped peanuts.
• Desert: Coconut blancmangé dessert
- 3 tsp gelatin powder
- 250 ml milk
- 200 ml 15% cream
- 400 ml coconut milk
- Splash of Martinican rum
- Scant ½ cup cane sugar
1/ Stir gelatin into 3 Tbsp of cold water and allow to soften for 3 to 5 minutes.
2/ Bring the milk and 15% cream or crème fraîche to a boil. Remove from heat.
3/ Add the sugar and dissolved the softened gelatin. Stir well. Add the coconut milk and rum.
4/ Divide into 6 individual ramekins and refrigerate at least 2 hours. Serve with a mango coulis or tropical fruit salad.