Guadeloupe's cuisine

Guadeloupe's cuisine mirrors its many cultures. To the typically Creole, dishes have been added the finesse of French cuisine, the spice of African cookery, the subtlety of Hindu and Southeast Asian recipes. Fresh seafood appears on most menus. Other specialties: shellfish, smoked fish, stuffed land crabs, stewed conch, and curry dishes. Guadeloupe is considered one of the true culinary capitals of the Caribbean, with some 200 restaurants recommended by the Tourist Office. Local rum drinks often precede a meal and imported French wines often accompany it. Prices for a three-course meal for one person, without wine, range from inexpensive to moderate to expensive. Guadeloupe's most colorful culinary event is the Fête des Cuisinières held annually in early August.

Caribbean Ginger Turkey

Ingredients

2 pound turkey breast, skinned

¼ cup soy sauce

¼ cup dry sherry

2 tablespoon apricot jam

½ teaspoon ginger

½ cup water

¼ cup brown sugar

2 tablespoon vegetable oil

2 teaspoon lemon juice

1 clove garlic – chopped

Method

Carefully bone turkey breast. Remove fillet from underside of breast by detaching the feather-shaped piece of boneless meat beside the breast bone. Cut remaining breast meat into 3 equal portions.

In a plastic bag, combine water, soy sauce, sugar, sherry, oil, apricot jam, lemon juice, ginger and garlic; mix well to dissolve sugar. Prop bag in a bowl; add turkey, submerge in marinade.

Marinade 4 to 6 hours or overnight. Remove meat from marinade, reserving marinade. Broil or barbecue turkey 12 to 15 minutes, turning and brushing meat with marinade.

Serve with rice and garnish with sliced fruit.

Black Bean Chicken

Ingredients

1 cut up chicken (3 ½ pounds)

1 freshly ground pepper to taste

1 tablespoon olive oil

½ cup onion - chopped

½ cup green pepper - chopped

1 Jalapeno pepper - seeds removed & chopped

1 large clove garlic - minced

1 teaspoon cumin - ground

1 medium tomato - peeled & chopped

1 tablespoon lemon juice

1 can black beans (15 pounds)

Method

Sprinkle chicken with freshly ground pepper to taste. In a 12 inch skillet, sauté chicken in olive oil about three minutes on each side; remove from pan.

To pan drippings, add onion, green pepper, jalapeno pepper and garlic.

Cook two minutes, or until onions are softened. Stir in cumin, tomatoes, lemon juice and black beans.

Return chicken to pan; cover and simmer 20 minutes. Remove lid and continue to cook until chicken is done and juices run clear, about 10 minutes.