Tag Archives: caribbean food

Food Obsession

21 Apr

Je suis gourmande”

My esthetician said this to me the other day as we discussed the trials and tribulations of ‘peau d’orange’ aka cellulite.  It’s one of those things where I’m relatively certain that I know what it means, but not entirely. I think it translates to, “I really enjoy food a lot and in fact if left to my own devices I would eat non stop but since I would like to put on a bathing suit from time to time I try my best not to but it’s an uphill battle.”

At least, that’s what it means to me. So yeah, I’m on the horse again with the whole let’s get fit and train the new dog and plant the whole garden and do pushups. I’m also back on the horse with writing my long neglected blog. Poor blog. How will it ever grow up to become a decent website if I don’t love it daily? Not possible.

What better way to draw the two of you who read my blog back in than with some pictures? Everybody likes pictures, right? So much easier than reading. I have a small obsession with food. Je suis gourmande. I take pictures of my food. Then I eat it. All. Pirate knows that if he wants a taste he’d better ask before I inhale my entire plate without even thoughfully offering up a nibble.  If he reaches in without asking he might not get his hand back. Poor Pirate. He’s not gourmand, though, so I don’t feel so bad. He doesn’t suffer anxiety at the question of where and when the next meal will come from even though the fridge is full and restaurants are open. He doesn’t clap with delight as his plate is placed in front of him. Well, I do. And I defend all who do so! I’m going to celebrate les gourmands with photos of food here in Guadeloupe. I hope they tempt you to visit, the place is growing on me, finally.

Below: fantastic meals at the restaurant right on the beach in Bananier. A great black sand beach suitable for beginning surfers. You’ll see the surf camp group if you go! One of my favorite places to go on a Sunday.



Above: Local fast food called agoulou.  Essentially an enormous sandwich. Note the cd case for size reference. They’re either terrible or great. This one is from the stand at the roundpoint of the old airport in Raizet. Unlikely tourist location. The name of the food stand I love: Cooking Light. HA!


Above: Cafe Wango serves up fusion. They’re at the marina in St. Francois, a touristy location overall, but frequented by locals alike. Big portions. Delicious. Well presented. Love.


Above: local lobster. Langouste. Caught by Pirate and friend one afternoon in Le Moule, at the spot called La Buelle (spelling? I don’t know) That was in one, one hour session. We also caught two crabs and about five fish. Prepared and shared with friends – what a life….

ImageAbove: I know it’s blurry. But it was so damn good. Carpacio de poisson, local avocado, and a type of ragout served chilled made with eggplant mostly, oh oh oh. Tendacayou hotel and spa is in Basse-Terre. It’s like roots deluxe if you will. Nature, cabin-like bedrooms, mosquito nets, there is even a tree house with a bed way up high, and a hot tub. Yeah! The meal was delivered to us on our terrace with a bottle of champagne. It was our anniversary. And that’s how we roll.


The whole shibang.

ImageAbove: The night market in St. Anne has a bread guy who has so many different types of bread it’s incredible. Buy by the slice, they’re enormous loaves of bread. The night markets are excellent, and have absolutely the lowest prices on local food.


It’s food. The rhum is made from sugar, there’s a piece of sugarcane in it, and a slice of lime. Et voila.  That’s the beach in Bananier.


Local fruit in Guadeloupe

14 Sep

You know when you discover something so basic that you feel kind of stupid for not knowing about it beforehand? Yeah. Welcome to the most common emotional state of someone who likes to make things way more complicated than they really are. In two years, I’ve never tried to make puree, which is quite popular here: in order to make gratin, for mixing into various baked items, stuff like that. My neighbor recently shared some homemade gratin banane with me which was just the best thing ever. When she explained how she made it, it was so simple sounding that I was ashamed I’d never tried.  Here I was thinking this delicious stuff can’t be easy to make or it wouldn’t be so delicious. Wrong! Another friend introduced me to this basic kitchen apparatus, the passe-purée.  So simple. So basic. So easy. So useful. 

This morning I used my very own, newly purchased passe-purée to make some puree of mango and banana, both picked from nearby gardens. I mixed it with some yogurt. Best. Breakfast. Ever.   Oh, but wait. I have another best ever.  Last week, I bought a two Euro bag of local guavas, and made three – THREE – bottles of guava juice. Seriously? BEST EVER!

Long live grandma’s passe-purée!

Old school passe-puree.

Mango banana puree mixed with yogurt.

Fun with advertising in Gwada

13 Jun

Something that never gets old is perusing advertisements around Guadeloupe.In a marketing office somewhere, an ad whiz drums up ideas of how to sell products to people in the French Caribbean. Featured here is just one example of their finished work.  As an American, I find the pizza advertisement particularly amusing. Let’s sum up what we are to learn from this advertisement for the newest flavors offered by a pizza parlor chain:

1. American flavors are patriotic and that is why the Hawaiian BBQ pizza comes with your own replica of the statue of liberty.

2. ‘Yes we can’ is more than a presidential campaign slogan – it’s the slogan for the size of the pizzas in Guadeloupe as compared to those in the states: Yes we can finish this pizza because it’s the size of a silver dollar. That’s the large.

3. Fast Food is a pizza flavor. What’s that like? Judging by the image of the pizza, they’ve tried to combine the worst best of American greasy spoon eating with pizza, by throwing a fried egg on top. Mmm. Bet that’ll hold up well in the fridge for the next morning: automatic breakfast pizza woohoo!

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