Symbols of Caribbean cuisine, cod accras, also known as marinades, are small round cod donuts. Served as an aperitif or starter, cod accras are very popular on the islands and around the world for their special flavor, lightness and crunchiness. Now you can find accras based on many other ingredients like shrimp, crab or even vegetables. The original recipe for cod accras is fairly simple to make. First, desalinate the cod in boiling water for 10 minutes, twice if necessary, and remove the skin and edges. Next, warm the milk with baker's yeast, parsley and thyme. In a blender or blender, put the crumbled cod, garlic, flour, milk-yeast-herb mixture, eggs, lemon juice, not to mention a little chilli. Add water, and mix until soft. Let the mixture sit for at least an hour before frying in oil.
If you have to try a typical island dish, it’s definitely stuffed crab. A Caribbean specialty, it is one of the dishes of yesteryear (“once upon a time” in Creole), but is still widely cooked on the premises and in restaurants for tourists. In the West Indies, stuffed crabs are made with more fleshy ground crabs and finer flesh than sea crabs. As a starter or main course, stuffed crab is a culinary specialty of the islands, to be tasted at all costs to get a taste of the cuisine of the islands. The recipe for the stuffing varies greatly by region, but the typical Caribbean preparation contains crab meat, breadcrumbs, bacon, milk, chili, rum, and breadcrumbs.
Originally from Tamil, Colombo has become a staple of Caribbean cuisine after the arrival of the Indians. This is a main course consisting of meat, vegetables and a mixture of spices. Often confused with curry, colombo is actually its little brother since, following its import, locals have chosen to soften traditional Indian curry by changing its spices. Thus, the colombo recipe revolves around the spices of turmeric, coriander, ginger, clove, black pepper, fenugreek, mustard seeds and fennel. Depending on the region, star anise, chilli, green anise or cardamom can also be found there. On the side of the garnish, you can cook the pigeon with chicken, pork, lamb and even fish (shark, swordfish, tuna) and shellfish (shrimp, lobster…), but the typical pigeon remains the pigeon au cabri.
