Afro-Caribbean cuisine, Antilles idylls
BOK sausages.
© Audrey Ronceux
By: Clémence Denavit Follow
5 mins
In the West Indian cooking pots, the history and turmoil of the construction of the world simmer.
Africa, India, Europe are reflected in a stew with pwa di bwa, conch fricassees, accras, dombrés and other ferocious avocado, drizzled with rum to invigorate the days of hard work, work physical.
Publicity
Flavored, fruity, tasty, smoked, spicy dishes that one would think designed to bring together: it takes a family to prepare them and a large family to eat them, the extended family of friends of neighbors for the great sharing, in memory of the a time when Creole and cooking allowed people to share ideas and find their roots.
A cuisine for men and women, where each moment of life has its associated flavor, sweet, salty, West Indian, and character.
With
Sébastien Jean Joseph
, chef;
Gregory Anelka
, cook and chef at
Bô, an Afro-Caribbean bar in
rue de Poissy in Paris, and
Baïeta, a starred restaurant run
by their partner
Julia Sedefdjian
, rue de Pontoise.
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To know more :
-
Tastes of Antilles
by Jérôme Bertin and Aline Princet - Mango 2020 editions
-
Victory
of Maryse Condé
-
Where the dogs bark by the tail
, by Estelle Sarah Bulle, published by Liana Levi
-
Culinary Academy of the Creole World
-
The festival of cooks in Guadeloupe.
Music programming
The divinity
of Perfecta
Love is back
from Céleste.
RECIPE
Avocado ferocious
For 4 people
Preparation:
20 min.
Cooking 15 min.
Rest time: 1 h
Ingredients:
500 g of cod, 2 avocados, 2 branches of cive, 3 cloves of garlic, 1 lime, 1 tbsp of cassava flour, parsley, 3 red peppers, oil.
Desalt the cod for an hour then cut the piece into large sections.
Grill them until they are nicely colored.
Put the pieces back to soak in water for another hour.
Crumble (as if to tear) the pieces, taking care to remove the edges.
You have your chiktaye.
Chop the cive, a chilli, parsley and garlic and sprinkle everything with the lemon juice and a drizzle of oil.
Mix the two preparations and your chiktaye is ready.
To turn the preparation into a ferocious cod, add the two remaining finely chopped peppers and the avocados mashed with a fork.
Mix well before adding the cassava flour.
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