Cooking in Martinique - cadre

<body stylesrc="cuisine_e.htm" bgcolor="#FFFFFF">  <p align="center"><font size="4"><b>FRENCH TRADITIONS AND FESTIVALS </b></font><a name="introduction"></a><a href="cuisine_fcadre.htm" target="_top"><font size="2"><img src="../images/fr.gif" alt="En Français" border="0" width="35" height="35"></font></a></p> <p><font size="3"><b>Cooking in Martinique</b></font><font size="2"> <img src="../images/martcoul.gif" alt="La Martinique" width="52" height="53"></font></p> <p><font size="2">Hi everybody ! We are a group of fifth-formers from Martinique, a French island ,the " island of flowers ", located between St Lucia and Dominica and surrounded by the Atlantic Ocean on the East coast and the Caribbean Sea on the West coast . We would like to speak to you about "Creole cooking ".</font></p> <p><font size="2">Creole cooking is a wonderful illustration of the many natural resources of the Caribbean islands, of their inhabitants lifestyle and even of the music of their language. </font></p> <p><font size="2">On Christmas traditional meals , the leg of pork, the "Christmas ham", or the turkey are a must.</font></p> <p><font size="2">Like in France we eat "Galette des Rois" on the first sunday of January and crepes on the second of February.</font></p> <p><font size="2">On Easter sunday we eat the "Crab Matoutou"(crab cooked with rice )</font></p> <p><font size="2">What we commonly have as typical starters will include : cod fritters, avocado, stuffed crabs . The main dish will be served with local vegetables such as breadfruit , yam , sweet potatoes , christophene, plantain .</font></p> <p><font size="2">The dish can be curry chicken, mutton or pork, beef, mutton, or pork stew.</font></p> <p><font size="2">The fish we eat here are : red snappers, Spanish mackerel, sail fish, marlin, dolphin, cooked in "court-bouillon".</font></p> <p><font size="2">To finish , we have a wide variety of desserts with all the fruit we find here : coconuts , pineapples, mangoes, bananas, guavas, passion fruit, golden apple, watermelon, melon.</font></p> <p><font size="2">We chose a few recipes that seem essential to us and we hope they ll be easy to fix in your country.</font></p> <p><font size="2"><img src="../images/colorbar.gif" width="600" height="1"></font> <dl> <dd><a name="menu"><font size="2"><b>Starters</b> : </font></a><a href="cuisine_e.htm#feroce"><font size="1">Avocado "feroce"</font></a><font size="2">, </font><a href="cuisine_e.htm#accras"><font size="1">cod fritters</font></a></dd> <dd><font size="2"><b>Main dish </b>: </font><a href="cuisine_e.htm#poulet"><font size="1">Curry chicken</font></a><font size="2">, </font><a href="cuisine_e.htm#court_bouillon"><font size="1">fish "au court-bouillon"</font></a><font size="2"> served with </font><a href="cuisine_e.htm#gratin"><font size="1">plantain "au gratin "</font></a><font size="2"> or </font><a href="cuisine_e.htm#migan"><font size="1">breadfruit "migan"</font></a><font size="2">.</font></dd> <dd><font size="2"><b>Dessert</b> : </font><font size="1">Coconut custard</font><font size="2">, </font><a href="cuisine_e.htm#fruits"><font size="1">fruit salad</font></a><font size="2">, </font><a href="cuisine_e.htm#flambe"><font size="1">" flambe banana "</font></a><font size="2"> </font></dd> </dl> <p><font size="2"><img src="../images/colorbar.gif" width="600" height="1"></font></p> <p align="center"><font size="2"><b><a name="feroce">Starter : AVOCADO " FEROCE " </a><a href="cuisine_e.htm#menu" target="_self"><img src="../images/debut.gif" alt="Content" border="0" width="32" height="32"></a></b></font></p> <dl> <dd><font size="2"><b>Preparation</b> : 25 minutes</font></dd> <dt> </dt> <dd><font size="2">Serves 4:</font></dd> <dd><font size="2"><i>- 4 avocadoes - one pound cod fish - 6oz manioc flour - 3 tablespoons oil - 2 tablespoons vinegar - one clove of garlic - one onion - one shallot - 3 chives - hot pepper - green lemon </i></font></dd> </dl> <p><font size="2">Put the cod into cold water for a few hours, wash it and grill it then peel it, take the skin and the bones off, mince it and sprinkle with vinegar, oil, garlic, onion, minced shallot and hot pepper, cut very thinly in small quantities according to your taste .</font></p> <p><font size="2">Let the cod macerate in that sauce.</font></p> <p><font size="2">Peel the avocadoes, cut them in slices and cover them with the manioc-flour. Mash this mix with a fork and add the cod to it. </font></p> <p><font size="2">Serve after sprinkling with the lemon juice </font></p> <p><font size="2">If you put too much hot pepper this recipe will be " ferocious " to your palate </font></p> <p align="center"><font size="2"><img src="../images/colorbar.gif" width="600" height="1"></font></p> <p align="center"><b><a name="accras"><font size="2">Starter : COD FRITTERS </font></a><a href="cuisine_e.htm#menu" target="_self"><font size="1"><img src="../images/debut.gif" alt="Content" border="0" width="32" height="32"></font></a></b></p> <dl> <dd><font size="2"><b>Preparation </b>: 25 minutes</font></dd> <dd><font size="1"><b>Cooking</b> : about 45 minutes</font></dd> </dl> <dl> <dd><font size="2">Serves 4 </font></dd> <dd><font size="2">Ingredients :<i> 8 oz flour - one glass of water - one pinch of baking soda - one onion - clove of garlic - 5 chives - thyme - parsley - half one hot pepper - salt - pepper - 4 oz cod - 2 eggs - one drop of vinegar  </i></font></dd> </dl> <p><font size="2">Place the cod into cold water for a few hours then make it boil for thirty minutes.</font></p> <p><font size="2">Whisk the flour and add the water little by little, do not make it lumpy.</font></p> <p><font size="2">Let the cod cool, take the skin and the bones off, mince the cod thinly with the onion, the garlic, the chives, thyme, parsley and hot pepper. Season this batter to your taste and add 2 egg yolks, the drop of vinegar and, just before cooking, the pinch of baking soda and the egg whites stiffly-beaten.</font></p> <p><font size="2">Dip the batter in very hot oil for about 5 minutes in small quantities.</font></p> <p><font size="2">N.B : the batter can be prepared in advance but the baking soda and the egg whites will have to be blended just before cooking. The fritters will be better if you dont put too much cod.</font></p> <p><font size="2"><img src="../images/colorbar.gif" width="600" height="1"></font></p> <p align="center"><b><font size="2"><a name="poulet">Main dish : Curry and coconut CHICKEN fricassée</a> </font><a href="cuisine_e.htm#menu" target="_self"><font size="1"><img src="../images/debut.gif" alt="Content" border="0" width="32" height="32"></font></a></b></p> <dl> <dd><font size="2"><b>Preparation</b> : 35 mn </font></dd> <dd><font size="2"><b>Cooking</b> : 45mn</font></dd> <dd> </dd> <dd><font size="2">Serves four:</font></dd> <dd><font size="2"><i>-1 chicken (cut into pieces) </i></font></dd> <dd><font size="2"><i>-1 pound 2 oz french onions</i></font></dd> <dd><font size="2"><i>-1 garlic clove</i></font></dd> <dd><font size="2"><i>-18 oz grated coconut</i></font></dd> <dd><font size="2"><i>-1 " bouquet garni " (thyme, local onion, parsley)</i></font></dd> <dd><font size="2"><i>-4 tablespoons of curry pouder</i></font></dd> <dd><font size="2"><i>-2 tablespoons of fresh cream</i></font></dd> <dd><font size="2"><i>-salt</i></font></dd> </dl> <p><font size="2">Cook into the butter and oil, the chicken cut into pieces. Springle curry powder and add one tablespoon of flour. Let colour softly and mix softly. Wet with the soup.Chop delicately the onions, add half of them into the mixture and also the " bouquet garni " and the garlic clove.</font></p> <p><font size="2">Add the salt, pepper and let simmer softly for 45 minutes.</font></p> <p><font size="2">When you serve, pull the garlic and the " bouquet garni " and mix the sauce with the fresh cream.</font></p> <p><font size="2"><img src="../images/colorbar.gif" width="600" height="1"></font></p> <p align="center"><b><a name="court_bouillon"><font size="2">Main dish : CREOLE " COURT-BOUILLON " </font></a><a href="cuisine_e.htm#menu" target="_self"><font size="1"><img src="../images/debut.gif" alt="Content" border="0" width="32" height="32"></font></a></b></p> <p><font size="2">The <i>court-bouillon</i> of France looks like the <i>blaff</i>. What we call court-bouillon in the Caribean is a very special recipe that is cooked with red fish.</font> <dl> <dd><font size="2"><b>Preparation</b> : 15 minutes</font></dd> <dd><font size="2"><b>cooking</b> : 25 minutes</font></dd> <dd><font size="2"><b>marinade or seasoning</b> : 1 hour</font></dd> <dt> </dt> <dd><font size="1">Serves: 4 persons</font></dd> <dd><font size="2"><i>Marinade : salt ; pepper; garlic; clove; 2 limes ; hot pepper; 21.6 oz to 28.8 oz of fish; onion two tomatoes ; 3 teaspoons of oil ; thyme; ¼ litre of water.</i></font></dd> </dl> <p><font size="2">Keep the fish marinated for one hour. Cook in oil : the sliced onion, the peeled tomatoes. When all is brown, add a bowl of water and a garlic clove, boil it and dip the fish into it. </font></p> <p><font size="2">Simmer for 10 to 20 minutes (depends on the thickness of the fish).</font></p> <p><font size="2">Serve hot with the juice from the cooking accompanied with the juice of the lemon and hot pepper if you wish.</font></p> <p><font size="2">If you wish a thicker " court-bouillon " you can use fresh tomatoes and tomato concentrate.</font></p> <p><font size="2">The " court-bouillon " is usually served with boiled local vegetables such as : <i>plantain</i>, <i>yam</i> etc.....</font></p> <p><font size="2"><img src="../images/colorbar.gif" width="600" height="1"></font></p> <p align="center"><a name="gratin"></a><b><font size="2">Accompagnement : PLANTAIN DISH COOKED "AU GRATIN" </font><a href="cuisine_e.htm#menu" target="_self"><font size="1"><img src="../images/debut.gif" alt="Content" border="0" width="32" height="32"></font></a></b></p> <dl> <dd><font size="2"><b>Preparation</b> : 30 minutes </font></dd> <dd><font size="2"><b>Cooking</b> : 25 minutes</font></dd> <dt> </dt> <dd><font size="2">Serves 4 persons :</font></dd> <dd><font size="2"><i>4 ripe plantains</i></font></dd> <dd><font size="2"><i>4 tablespoons oil</i></font></dd> <dd><font size="2"><i>a little bit of white sauce</i></font></dd> <dd><font size="2"><i>1 oz. butter</i></font></dd> <dd><font size="2"><i>2 teaspoons flour </i></font></dd> <dd><font size="2"><i>a large glass of milk</i></font></dd> <dd><font size="2"><i>salt </i></font></dd> <dd><font size="2"><i>pepper</i></font></dd> <dd><font size="2"><i>3 oz. grated swiss cheese</i></font></dd> </dl> <p><font size="2">Peel the plantains,cut them in two parts in lengthways ,then into slices .In the frying pan ,fry them in small quantities with oil.</font></p> <p><font size="2">Prepare the white sauce with the butter and the flour well mixed, the milk, the salt and the pepper. Place in successive layers in a "gratin" dish the plantain and the white sauce ; finish with the white sauce. Powder with the grated Swiss cheese.</font></p> <p><font size="2">Put it in the oven for 10 minutes.</font></p> <p><img src="../images/colorbar.gif" width="600" height="1"></p> <p align="center"><a name="migan"></a><b><font size="2">Accompagnement : BREADFRUIT " MIGAN " </font><a href="cuisine_e.htm#menu" target="_self"><font size="1"><img src="../images/debut.gif" alt="Content" border="0" width="32" height="32"></font></a></b></p> <dl> <dd><font size="2"><b>Preparation :</b> 40 minutes</font></dd> <dd><font size="2"><b>Cooking</b> : 40/45 minutes</font></dd> <dd><font size="2"><b>Salting</b> : 48 hours</font></dd> <dt> </dt> <dd><font size="2">Serves : 4</font></dd> <dd><font size="2"><i>1 ripe breadfruit - 8 oz. salted cod - 1 lb salted pork - 1 garlic clove, thyme, parsley, chives - 3 green lemons - 3,6 oz rough salt.</i></font></dd> <dd><i><font size="2"><u>Cod mix</u> : 3 tablespoons oil, 1 tablespoon vinegar, 1 hot pepper, salt, pepper, 3 shallots, 2 chives</font></i></dd> </dl> <p><font size="2">Use 100g rough salt to salt in successive layers the fat parts of the pork.</font></p> <p><font size="2">Sprinkle with a little water, cover and keep in a cool place for 48 hours at least.</font></p> <p><font size="2">On the day of the " migan ", unsalt the pork during a few hours, then cook it in one litre of water with the thyme, parsley, chives, one lemon juice and a mashed garlic clove, during 45 minutes.</font></p> <p><font size="2">Peel the breadfruit, remove the heart, cut it into small pieces and cook it into salted water with a minced onion during about 40 minutes. When the cooking is over, mash the breadfruit.</font></p> <p><font size="2">Serve separately, the salted pork, and the " migan " (breadfruit mashed not too thinly), all of that served with the cod (see the cod mix).</font></p> <p><img src="../images/colorbar.gif" width="600" height="1"></p> <p align="center"><b><a name="fruits"><font size="2">Dessert : Fruit salad </font></a><a href="cuisine_e.htm#menu" target="_self"><font size="1"><img src="../images/debut.gif" alt="Content" border="0" width="32" height="32"></font></a></b></p> <dl> <dd><font size="2">- Take exotic fruits ( bananas, kiwis, oranges, grapefruit, watermelons, pineapple, fresh or in tin ) and apples, grapes, strawberries.</font></dd> <dd><font size="2">- Peel the fruit.</font></dd> <dd><font size="2">- Cut it in cubes.</font></dd> <dd><font size="2">- Place it in a bowl (with the juice of the fruit).</font></dd> <dd><font size="2">- Sprinkle with old rum.</font></dd> <dd><font size="2">- Mix it.</font></dd> <dd><font size="2">- Cover the bowl with aluminium paper.</font></dd> <dd><font size="2">- Place the bowl in the fridge for one hour.</font></dd> <dd><font size="2">- Serve very cold.</font></dd> </dl> <p><font size="2">Its ready !!</font></p> <p><img src="../images/colorbar.gif" width="600" height="1"></p> <p align="center"><a name="flambe"></a><b><font size="2">Dessert : " FLAMBE " BANANAS </font><a href="cuisine_e.htm#menu" target="_self"><font size="1"><img src="../images/debut.gif" alt="Content" border="0" width="32" height="32"></font></a></b></p> <dl> <dd><font size="2"><b>Preparation</b> : 10 minutes</font></dd> <dd><font size="2"><b>Cooking</b> : 10 minutes</font></dd> <dd><font size="2">Serves 4 : </font></dd> <dd><font size="2"><i>6 bananas-dessert ( mature figs or macandia ),</i></font></dd> <dd><font size="2"><i>2oz butter,</i></font></dd> <dd><font size="2"><i>4oz castor sugar,</i></font></dd> <dd><font size="2"><i>powder cimannon,</i></font></dd> <dd><font size="2"><i>1 glass of old rum.</i></font></dd> </dl> <p><font size="2">Peel bananas and cut them in two lengthwise parts. Put them in the frying-pan, in melted warm butter, make brown each side of them and sprinkle them with sugar and cimannon. When they are caramelized, put them with preheated rum. And then, " flambé " them when serving them.</font></p> <p><font size="2">N.B. Castor sugar can be replaced by 3 teaspoons of sugar cane syrup and peel grated lemon best over the bananas before basteing them .</font> <dl> <dd><font size="2"><em>These texts have been written by th 2°A form of the Lycée du Couvent de Cluny, Fort-de-France, Martinique, France. Mail : <a href="mailto:fsender@univ-ag.fr">Carole de Pompignan</a> (specify : "for Carole de Pompignan")</em></font></dd> </dl> <p> </p>  </body>