Welcome to the summary page for FabulousFusionFood's Martinique recipes, part of the Caribbean. This page provides links to all the Martinican recipes presented on this site, with 24 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.

Martinique is an island in the Lesser Antilles of the West Indies, in the eastern Caribbean Sea. A part of the French West Indies (Antilles), Martinique is an overseas department and region and a single territorial collectivity of the French Republic.

Martinique has a hybrid cuisine, mixing elements of African, French, Carib Amerindian and Indian subcontinental traditions. One of its most famous dishes is the Colombo (compare kuzhambu (Tamil: குழம்பு) for gravy or broth), a unique curry of chicken (curry chicken), meat or fish with vegetables, spiced with a distinctive masala of Tamil origins, sparked with tamarind, and often containing wine, coconut milk, cassava and rum. A strong tradition of Martiniquan desserts includes cakes made with pineapple, rum, and a wide range of local ingredients.

Martinique, Matinik or Matnik in Martinican French Creole and Madinina or Madiana in Island Carib) is an island in the Lesser Antilles of the West Indies, in the eastern Caribbean Sea. It was previously known as Iguanacaera which translates to iguana island in Kariʼnja. A part of the French West Indies (Antilles), Martinique is an overseas department and region and a single territorial collectivity of the French Republic.

It is a part of the European Union as an outermost region within the special territories of members of the European Economic Area, and an associate member of the CARICOM, the Organization of Eastern Caribbean States (OECS), the Association of Caribbean States (ACS), and the Economic Commission for Latin America and the Caribbean (ECLAC) but is not part of the Schengen Area or the European Union Customs Union. The currency in use is the euro. It has been a UNESCO Biosphere Reserve since 2021 for its entire land and sea territory. In September 2023, the volcanoes and forests of Mount Pelée and the peaks of northern Martinique, in particular the Pitons du Carbet, were listed as UNESCO World Heritage Sites.

Martinique has a land area of 1,128 km2 (436 sq mi) and a population of 349,925 inhabitants as of January 2024. One of the Windward Islands, it lies directly north of Saint Lucia, northwest of Barbados and south of Dominica. Virtually the entire population speaks both French (the sole official language) and Martinican Creole.

Etymology: It is thought that Martinique is a corruption of the Taíno name for the island (Madiana/Madinina, meaning 'island of flowers', or Matinino, 'island of women'), as relayed to Christopher Columbus when he visited the island in 1502. According to historian Sydney Daney, the island was called Jouanacaëra or Iouanacaera by the Caribs, which means 'the island of iguanas'.

Dominican Republic Cuisine:

French and Creole cuisine dominate Martinique's culinary landscape. The two styles also combine by using French techniques with local produce, such as breadfruit, cassava, and christophine (chayote). Creole dishes rely heavily on seafood, including curries and fritters. An exception is boudin, a Creole type of blood sausage. A dash of Chien sauce (made from onions, shallots, peppers, oil, and vinegar) adds a spicy touch to meals. The favored island drink, Ti punch, is a mixture of five parts of white rum to one part of sugarcane syrup. Crêperies, brasseries, and restaurants featuring cuisine from various French regions can be found all over Martinique.