Creole Kitchen

A collection of recipes from the French Caribbean, this is the original fusion food, drawn from the rich cultural mix of African, European and Amerindian influences on the islands of Guadeloupe and Martinique. In 100 recipes like prawns Colombo and Creole cassoulet, coconut slaw and saltfish boudins, flambe bananas and pineapple fritters, Vanessa Bolosier presents a unique set of flavours, with suggestions for substitute ingredients where the Caribbean originals may be hard to obtain.