This smooth, fancy cocktail will transport you into a realm of wonders and excitement. While this recipe uses coconut milk, you can use coconut cream instead to have a thicker consistency.

Especially popular in French-speaking Caribbean isles like Guadeloupe, Ti’punch means ‘little punch’, and is often consumed as an aperitif. Very easy to make, it requires little to no ingredient.

Salt cod fritters (more commonly called ‘accras de morue’ in French) are traditional spicy appetizers, known all over the French West Indies. You can eat them on their own, or accompany them with ‘sauce chien’, another traditional Caribbean dish/sauce.

Colombo, just like curry, isn’t actually one spice, but the combination of several spices, in this case, coriander, cumin, yellow mustard seeds, fenugreek, fennel, pepper, turmeric and allspice, in equal measure. While you can buy Colombo already made, you can also do it yourself, which is often more satisfying. (Note that some of those spices can be found in curry, so you can use that as well)

If lobster is expensive in Europe, it is way cheaper in the Caribbeans (17 euros for 1 kg of fresh (alive) lobsters, compared to 120 euros in France), meaning people actually eat it more often, and have developped several recipes for it. This recipe is the easiest and simplest one, and while it uses a roasting tray, you can also cook your lobster tails on the barbecue.

While blancmange isn’t a Creole dish (its origins are most likely in Persia during the Middle Ages), it’s one of (if not the) most famous Caribbean dessert.