When I visited Martinique last year to absorb the mazurkas and biguines of their musical traditions, I also ended up discovering the island’s enchanting culinary melodies. While serving up boudin créole, curry terrine, and marinated chicken with sauce chien (dog sauce), the Martinicans have made conch wear many gastronomic hats.
You can read about the above dishes and more in my piece “Edible Culture: Ten Creole Specialties to Try in Martinique,” just published by Transitions Abroad. Pour yourself a glass of rhum agricole and click on through to the piece.
Don’t forget: when you encounter an ouassou, don’t forget to suck the head.