Today, I propose to you to be looking at drinking with alcoholic and non-alcoholic drinks consumed in the Caribbean at the time of Father Labat. On the program: Sang-gris, Salibott, Ponche, Ouicou, Grappe...
Today, I propose you to see the pimentade, whose heir is a classic of our seasonings in the French Caribbean, today called sauce-chien [dog-sauce].
Today, I propose to you to see the recipes of the hot chocolate, drink so appreciated in the Caribbean.
Today, since we are in the season of Lent, I propose paradoxically - Labat being rather a worshipper of good food - to start this series on the question of fasting. On the menu: manatee, iguana, diablotin, coffee, tea and chocolate.
"On an island where we confuse pistachio and peanut..."
You have probably already read this expression or its variants if you are a reader of the Bondamanjak site. In fact, historically speaking, we don't confuse anything at all; we....
menu prepared by Mr Augé, caterer, for the 45-course meal served on Tuesday the 17th of May 1768 for his son's wedding. And it's not really light!