Welcome to the summary page for FabulousFusionFood's Guadeloupe recipes, part of the Caribbean. This page provides links to all the Guadeloupean recipes presented on this site, with 39 recipes in total.

This is a continuation of an entire series of pages that will, I hope, allow my visitors to better navigate this site. As well as displaying recipes by name, country and region of origin I am now planning a whole series of pages where recipes can be located by meal type and main ingredient. This page gives a listing of all the Indian recipes added to this site.

Guadeloupe is an overseas department and region of France in the Caribbean. It consists of six inhabited islands—Basse-Terre, Grande-Terre, Marie-Galante, La Désirade, and two Îles des Saintes—as well as many uninhabited islands and outcroppings. The capital city is Basse-Terre, on the southern west coast of Basse-Terre Island; the most populous city is Les Abymes and the main centre of business is neighbouring Pointe-à-Pitre, both on Grande-Terre Island.

Guadeloupe has a hybrid cuisine, with a mixture of African, European and Asian influences. It uses first of all agricultural products such as poyo (plantain more commonly called green plantain or ti-nain), bread plantain, okra, cabbage, pigeon peas, cristofina (chayote), yam or sweet potato. The sea and rivers provide rays, snappers, octopus (chatou), lambis (conch), burgots (a type of large whelk), sea urchins and ouassous (freshwater prawns). Orchards provide fruits such as soursop, red jambosier, passion fruit (marakoudja), mango, quenette, and citrus. Condiments sometimes added to dishes are habanero chilli, cive (Welsh onion) or roucou seeds (Achiote/Annatto) that give a red tint to sauces.

Guadeloupe, (Gwadloup in Guadeloupean Creole French) is an overseas department and region of France in the Caribbean. It consists of six inhabited islands—Basse-Terre, Grande-Terre, Marie-Galante, La Désirade, and two Îles des Saintes—as well as many uninhabited islands and outcroppings. It is south of Antigua and Barbuda and Montserrat and north of Dominica. The capital city is Basse-Terre, on the southern west coast of Basse-Terre Island; the most populous city is Les Abymes and the main centre of business is neighbouring Pointe-à-Pitre, both on Grande-Terre Island. It had a population of 395,726 in 2024.

Like the other overseas departments, it is an integral part of France. As a constituent territory of the European Union and the eurozone, the euro is its official currency and any European Union citizen is free to settle and work there indefinitely, but is not part of the Schengen Area. It included Saint Barthélemy and Saint Martin until 2007, when they were detached from Guadeloupe following a 2003 referendum.

Christopher Columbus visited Guadeloupe in 1493 and gave the island its name. The official language is French; Antillean Creole is also spoken

Etymology: The archipelago was called Karukera (or 'The Island of Beautiful Waters') by the native Arawak people.

Christopher Columbus named the island Santa María de Guadalupe in 1493 after Our Lady of Guadalupe, a shrine to the Virgin Mary venerated in the Spanish town of Guadalupe, Extremadura. When the area became a French colony, the Spanish name was retained – though altered to French orthography and phonology. The islands are locally known as Gwada.

Guadeloupean Cuisine:

Guadeloupean cuisine is a mixture of African, European and Asian influences. It uses first of all agricultural products such as poyo (plantain more commonly called green plantain or ti-nain), bread plantain, okra, cabbage, pigeon peas, cristofina, yam or sweet potato.

The sea and rivers provide rays, snappers, octopus (chatou), lambis, burgots (a type of large whelk), sea urchins and ouassous. Orchards provide fruits such as soursop, red jambosier, passion fruit (marakoudja), mango, quenette, and citrus. Condiments sometimes added to dishes are habanero chili, cive (a kind of onion from the country) or roucou seeds that give a red tint to sauces.

The cooking, often spicy and seasoned, results from soaking meat or fish for hours before cooking, to enhance its flavour. Typical dishes are: fish blaff, dombrés, bébélé (from Marie-Galante), colombo (equivalent to Indian curry) and matété (rice cooked with crab). As for appetizers or snacks, there are morcillas criollas, accras, cassava cakes and bokit.

As for desserts, there are blancmange, sorbets or various fruit salads. Pastries include pâtés with jam, tournament d'amour (in Les Saintes), caca bœuf (in Marie-Galante) or sacristain. Pain natté, a local brioche bread, is often eaten.