CARIBBEAN SPECIALTIES

Sailing in Martinique and eating exactly as you would at home would be a shame. This section gathers the local products behind Caribbean cooking: colombo spice blends, accras mixes, sauce chien and creole sauces, local jams, cane syrup, achards, cassava flour and market spices.

They also suit life on board very well: dry, in jars or sachets, they keep without refrigeration and turn a tin of fish or a frozen fillet into a genuinely local dish.

For visiting crews, it is also the best way to take something home from Martinique that is neither a bottle nor a T-shirt. Do ask us which ones are worth it.