Delice Creole Boucane & Fresh Juice Uk

🦀 🦀 🦀 matété or matoutou crab
A traditional dish from Martinique, crab matoutou is usually prepared for the Easter and Pentecost celebrations. Families then meet on the beaches to enjoy it in a friendly and lively atmosphere. This typical recipe, which is left to slowly simmer, is made with land crabs, rice, chives, onions, garlic, tomatoes, allspice leaves, chilli pepper, lemon, colombo powder and cloves.
On the Saturday before the Easter weekend every year... #martinique #guadeloupe #caribbean #eastercaribbean
Have a nice Easter
See More

Delicious delice creole salad Green beans,dry tomato, sweet chilli pepper, sesame, served with mango dressing #foodporn #sweetfood

Chicken curry with coconuts #delicious #sweetfood #foodporn

Next one certificate alcohol
#trainningallergy

Creole dumplings style @ubereats

Monday 12am to 11pm at East ham Delicious creole food with uber eat
#eastham #canningtown

Happy Sunday everyone 🙂🙃 Bell ti dimanch everyone ki bondiy Ka protégé zot anw chay 🇻🇨🇦🇬🇩🇲🇱🇨🇭🇹< br>

Creole Scotch bonnet £4 Fresh chilli

Shrove Sunday

Fish boucanne one traditional dish creole.. #frenchguiana #haiti🇭🇹 #martinique #guadeloupe #dominica
It is a chicken, marinated and then dried to prevent the marinade oil from creating flames during cooking, before being placed on the grill and cooked by smoking.
... The marinade, in which the chicken must soak for several hours, and the fuels vary according to the regions and plant resources that grow there.
For example, in Martinique and Guadeloupe, sugar cane or banana leaves are used, while in French Guiana, embers consist of wood and / or charcoal, stale bread and cane fibers.
The chicken is stewed for about 2 to 3 hours, and also gets a crispy side. At one time, smoked chicken was a poor man's dish. When you could not buy good meat you would replace it with smoked chicken prepared with water, salt and lard.
Once out of the boiling oil, it was braised, garnished with spices and breadcrumbs or with the leftovers of the day before wrapped in a pot to keep warm. It was then tasted with rice and frequently consumed by factory workers and those who worked in the cane fields.
Today, it stands on all tables and can be enjoyed with creole sauce, rice and / or vegetables
You can book, at @delice_creole_boucane_juice Number phone 07.40.54.160.38
See More

Creole scotch bonnet, from yesterday
Book your at @delice_creole_boucane_juice Number phone 07.40.54.160.38

Happy Friday to everyone

I remake fresh creole Scotch.. today book yours now #pimentpayi #creolefood