text: The package of Bob’s Red Mill for the Vegi Soup Mix caught my eye the other day and thought I would give it a try. This dish is anywhere between a stew and a soup, depending how think or think you like it. We like “thick” […]
  Martinique is justifiably proud of its cuisine. Like the country itself, it’s exotic, varied and colorful.
  It was here, on the Place Josephine, that I tried my first christophines: some puréed with milk and butter, others stuffed with crab.
  The land itself changes color with the arrival of swarms of “matoutous”: the little land crabs that seem to all have been born the night before. Children take delight in going out to collect them, placing them into barrels where they’re fed on mangos, chilies and corn.
  Pineapple is served in many ways: as an accompaniment to pork; flambéed with brown sugar, cinnamon and nutmeg; or turned into fritters... or to cover the Christmas ham..
  Chicken is cooked in coconut milk, while aged rum can be found in every course from first to last, whether in squash soup, with grilled lobster or in the seafood sauce. Green onions, garlic and lime are used ubiquitously.