Martinique’s distinctive cuisine draws on African, Indian, and French influences as well as longstanding fishing and agricultural traditions.
Every day, anglers reel in dolphinfish, snapper, and tuna from the Caribbean Sea and Atlantic Ocean, while the island’s fertile terrain yields an abundance of tropical fruit, including banana, coconut, and pineapple.
Local chefs make excellent use of these fresh, homegrown ingredients in Creole dishes such as blaff de poisson (poached fish marinated in lime, garlic, and peppers), crabes farcis (stuffed crab), and green papaya gratin—not to mention in desserts such as blanc manger coco (cold coconut pudding with vanilla, lime zest, and cinnamon) and in fruity artisanal sorbets and ice creams.
Curry-based dishes such as colombo nod to the island’s South Asian heritage. Chicken, lamb, or pork is cooked in coconut milk, ginger, and Colombo powder, a spice blend that typically includes turmeric, mustard seed, coriander, and cumin.
And of course, France’s culinary savoir-faire shows up in the fresh baguette sandwiches, cheeses, and charcuterie, as well as in classic fare like soufflé, bouillabaisse, and filet mignon.
If there’s one quintessential Martinican snack, it’s a plate of accras—crispy, tender codfish fritters sold everywhere from roadside stands to high-end restaurants—paired with a Ti-Punch, a cocktail made with the island’s famous rhum agricole.
