{"id":278848,"date":"2010-08-02T17:40:00","date_gmt":"2010-08-02T15:40:00","guid":{"rendered":"https:\/\/stagingapp15670.cloudwayssites.com\/west-indies"},"modified":"2010-08-02T17:40:00","modified_gmt":"2010-08-02T15:40:00","slug":"west-indies","status":"publish","type":"post","link":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/west-indies\/","title":{"rendered":"West Indies"},"content":{"rendered":"
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\nHere is a new section with which I will punctuate the site from time to time, while waiting for the recipes… “My Culinary Journeys”! It will contain some pictures of my travels, but always from a gastronomic point of view! Over time, I will describe the recipes I discuss. So today, the West Indies where I just came back from. And on the program, a quick overview of the accras and the planter and the market of Fort de France! You can find the culinary reports under the recipe index in the left column! See you soon! <\/div>\n
\nOcotobre 2010: I added recent pictures of the market of Fort de France…<\/div>\n
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\nSo here is my first very quick report! <\/div>\n
\nSo I found myself in Point \u00e0 Pitre in Guadeloupe and I decided to go and photograph the accras, these delicious little cod fritters. They can be prepared with other fish and also some seafood. <\/div>\n
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\nOn my way to meet Caroline, our chef of the day, I walked in the sun under a tropical heat. All the colors are heavenly!<\/p>\n

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\nI even met a few large iguanas sunbathing. <\/div>\n
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\nOn the road, a fruit seller. Especially these pineapples always so delicious. And the mangoes to make a sorbet! <\/div>\n
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\nAnd here is Caroline who gave me an appointment to make me some accras! Unfortunately I arrived too late and the dough was already ready! But don’t panic, she explained it all to me so I’ll post a delicious recipe soon after I try it out!<\/div>\n
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\nAs you can see, the dough is quite liquid. And the preparation of the accras is done with two spoons before plunging them into the boiling oil. <\/div>\n
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\nThe accras are ready as soon as they are golden brown. They are really good, especially with a cool glass of planteur or ty punch! <\/div>\n
\nAnd here is a Creole plate with black puddings, white puddings, accras just out of the oil, a stuffed crab, and a large prawn. All this makes me hungry for more! <\/div>\n
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\nHere I am this time at the market of Fort de France, with first a small tour on the side of the cathedral…<\/div>\n
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\nAnd here’s the deal.<\/div>\n
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\nWith all its exotic fruits… <\/div>\n
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\nLike this vegetable, called “christophine” in the West Indies or “chayotte” elsewhere, which is made into gratins. It is also known as chouchou.<\/div>\n
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\nAnd the “apples cinnamon” or “attes”. <\/div>\n
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\nAnd the famous plantain from which we make alocos or “patacones<\/a>“! <\/div>\n
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\nAnd all the other local products! Like vanilla, tapioca flour, rum…<\/div>\n
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\nBut also spices like the one we use for colombo!<\/div>\n
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\nAnd the cinnamon stick, much more impressive than the one you can find in the supermarkets of metropolis…<\/div>\n
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\nAnd for the others, there are also flowers and baskets…<\/div>\n
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\nAnd one of my favorites, nutmeg. The Indians of India use the bark (the yellow one) to realize some very perfumed dishes…<\/div>\n
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\nAnd other fruits that I honestly don’t know!<\/div>\n
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\nAnd here are two pastries from Martinique… The coconut pie, a kind of shortcrust pastry with a filling of coconut jam. <\/div>\n
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\nAnd the coconut macaroons! A pure marvel!<\/div>\n
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For the planter, you need a solid base on which you can then add some variations!<\/p>\n

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\nWith this recipe, you are already off to a good start:<\/div>\n
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\n-1 scoop of orange juice<\/span><\/strong><\/div>\n
\n-1 scoop of pineapple juice<\/span><\/strong><\/div>\n
\n-1 scoop of guava juice (this is the most important, the one that gives the velvetiness!)<\/span><\/strong><\/div>\n
\n-1 measure of amber rum<\/span><\/strong><\/div>\n
\n-1\/2 measure of liquid cane sugar<\/span><\/strong><\/div>\n
\n-a few drops of angostura<\/span><\/strong><\/div>\n
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\nYou can of course vary the fruit juices (but the guava must stay!) and adjust the rum content! It’s a good excuse to taste…<\/div>\n
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\nTo be enjoyed on a beach…. Okay, at home too! <\/div>\n
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\nMy recipe(s) for this trip:<\/div>\n
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\n–Banana jam with rum and vanilla<\/a><\/div>\n
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\n–<\/span>
\n The Accras<\/a>
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<\/div>\n","protected":false},"excerpt":{"rendered":"

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