Creole
Oxtail: The Bony Cut My Mother Turned Into Sunday Lunch, and Why It Costs So Much Now
What oxtail is, how it tastes, why it costs more now, and how the islands cook it.
Französisch-karibische Küche
Die Welt hinter den Saucen: Esstraditionen aus Guadeloupe, Zutaten, Feste und die Geschichten, mit denen JP aufgewachsen ist.
Caribbean Hot
Star Fruit: The Yellow Carambole Guadeloupe Pours Into Juice, and How I Eat It Here
Star fruit from a Guadeloupe chef: taste, ripeness, how to cut it, juice and salsa.
Creole
Saltfish: The Salted Cod That Crossed an Ocean to Feed the Islands, and How Guadeloupe Cooks It Now
Saltfish, from a Guadeloupe chef: what it is, how it got here, how we soak and cook it.
Herbal
Papaya: The Fruit Guadeloupe Eats Green as a Vegetable and Ripe With a Squeeze of Lime
Papaya, from a Guadeloupe chef: ripe with lime, green in a gratin, seeds as pepper.
Creole
Okra: The Green Pod Guadeloupe Calls Gombo, and How I Cook It Without the Slime
Okra explained by a Guadeloupe chef: the gombo, the slime, and how the islands cook it.
Herbal
Callaloo: The Leafy Green Three Islands Cook Three Ways, and What Guadeloupe Does With It at Easter
Callaloo explained by a Guadeloupe chef: the plants, the island pots and the Easter crab kalalou.
Caribbean Hot
Caribbean Roti: The Curry Wrapped in Bread That Trinidad Gave the Islands
Caribbean roti explained by a Guadeloupe chef: Trinidad's wrap, its types, fillings and Divali.
Exotic
Passion Fruit: The Wrinkled Purple Egg Guadeloupe Calls Maracudja, and How I Eat It
Passion fruit explained by a Guadeloupe chef: maracudja, ripeness, how to eat it, what to cook.
Caribbean Hot
Cassava: The Root Guadeloupe Turns Into Flour, Flatbread and a Fierce Avocado Mash
Cassava explained by a Guadeloupe chef: manioc, kassav, féroce, safety and how to cook it.
Exotic
Guava: The Pink Fruit Guadeloupe Named a Town After, and How I Eat It
Guava explained by a Guadeloupe chef: origin, taste, ripeness and how to eat it.
Caribbean Hot
Ackee: Jamaica's National Fruit, Why It Must Open on the Tree, and How I Cook It
Ackee explained by a Guadeloupe chef: origin, taste, safety and how to cook it.
Caribbean Hot
Haitian Food: Griot, Pikliz and the Soup of Freedom, Seen From a Guadeloupe Kitchen
Haitian food explained by a Guadeloupe chef: epis, griot, pikliz and soup joumou.
Creole
Dasheen: The Taro Root Guadeloupe Calls Madère, and How I Cook It
Dasheen, the taro root we call madère: what it is and how to cook it.
Herbal
Yam: The Rough Brown Tuber Guadeloupe Calls Igname, and Why It Is Not a Sweet Potato
The real yam, igname: what it is, how it tastes and how we cook it.
Soursop: The Spiky Green Fruit Guadeloupe Calls Corossol, and How I Eat It
The spiky green fruit we call corossol: taste, ripeness and how to eat it.
Breadfruit: What Guadeloupe Calls Fruit à Pain, and How We Cook It
Breadfruit is a starchy tree fruit; in Guadeloupe we call it fruit à pain.
Chayote: The Pale Green Squash Guadeloupe Calls Christophine
Chayote is a mild, crisp squash; in Guadeloupe we call it christophine.
Guadeloupe Music: Gwoka Drums, Biguine, Zouk and the Songs of Christmas
The drums, the dances and the songs of Guadeloupe, and the food that goes with them.
Guadeloupe Creole: The Language We Speak at Home, and the Words You Will Hear in the Kitchen
The Creole language of Guadeloupe, and the kitchen words that come with it.
Caribbean Spices: The Warm, the Hot and the Green, From a Guadeloupe Kitchen
The spices of Caribbean cooking, sorted the way a Guadeloupe kitchen sorts them.
Hot Sauce Gift Sets: How I Match the Heat to the Person at Christmas
How I choose a hot sauce gift: match the heat to the person, not the label on the...
Bonfire Night Food: What I Cook When the Fireworks Go Up
The warm food I cook for Bonfire Night, from my own recipes, and how I plan the day.
Plantain: The Banana We Cook Green, Yellow and Black
What plantain is, and how we cook it in Guadeloupe at every stage from green to black.
Rum Punch: How Guadeloupe Pours It, and My Planteur for Eight
Planteur, ti' punch and shrubb: how Guadeloupe pours rum, plus my jug for eight.
Creole Seasoning: Louisiana Dries It, Guadeloupe Keeps It Fresh
In Louisiana, Creole seasoning is a dry jar. In Guadeloupe, we chop ours fresh.
Sorrel: The Red Christmas Drink Britain Keeps Confusing
The red drink of Caribbean Christmas is dried hibiscus, not the green leaf, and it came from West...
Allspice: One Berry Pretending To Be Three Spices
Allspice is one berry from one Caribbean tree, and in the French islands we use the leaves too.
Christmas in the Caribbean: What December Actually Tastes Like
Christmas in Guadeloupe starts in November, with singing. Here is what is on the table when it arrives.
Colombo: How an Indian Curry Became the National Dish of Guadeloupe
Colombo is the curry of the French Caribbean, and it came from southern India on indenture ships after...
What Is a Scotch Bonnet? The Chilli Caribbean Cooking Is Built On
What a scotch bonnet is, how hot it is, how it differs from a habanero, where the heat...
Bokit: The Guadeloupean Sandwich Britain Has Never Tasted
Fried bread, split and stuffed with salt cod, chicken or ham and cheese. What a bokit is, where...
What Creole Food Actually Is (And Why It Isn't Only Louisiana)
Creole means one thing in New Orleans and another in Guadeloupe. Where the word comes from, how the...
Guadeloupean Food: A Guide to What We Actually Eat
Colombo, accras, bokit, court-bouillon and sauce chien. A Guadeloupe-born chef on what French Caribbean food actually is, and...
The Hottest Chilli in the World (And Where a Scotch Bonnet Sits)
Pepper X holds the record at 2,693,000 Scoville. Here is the full ladder, where the scotch bonnet actually...
Carnival at 60: The Caribbean Islands Britain Still Hasn't Tasted
Notting Hill Carnival turns sixty this year. A look at where it came from, why jerk chicken rightly...
Scotch Bonnet: The Chilli That Tastes of Apricot Before It Burns
A chef's ingredient guide to the Scotch bonnet — what Capsicum chinense actually is, its true 100,000–350,000 SHU...
The Cooks Own This Day: 110 Years of the Fête des Cuisinières
Last Saturday, Guadeloupe's women cooks processed through Pointe-à-Pitre in madras dress for the 110th time. The story behind...
Sauce Chien: The Carnival Sauce Named After a Knife
The fresh lime-and-herb sauce of the French Antilles: where the strange name comes from, what goes in it,...
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