Local specialties in Guadeloupe: a culinary journey to the heart of the islands

FAST FOOD

The Bokit: The Quintessential Creole Sandwich.
A true emblem of Guadeloupean cuisine, the bokit is a fried bread filled with various ingredients and served with a sauce. The classic bokit complet, made with egg, ham, sausage, and cheese, is a must-try. Ideal for a quick meal, you can find them everywhere in Guadeloupe, especially in food trucks, and particularly in Pointe-à-Pitre, which is brimming with options (we especially love Bokit+ on Place de la Victoire and Au Petit Creux in Dothémare).

The Agoulou: The Gourmet Maxi-Sandwich.
The agoulou is an XXL version of the sandwich, hence its name which means "voracious" in Creole. Unlike the bokit, it's not fried but grilled, more like a panini, with a brioche-like texture, and it's generously filled with meat, melted cheese, and raw vegetables. You can find it at the same places as the bokit.

Alocos: Fried Bananas
Alocos are thin slices of plantain banana fried until golden and crispy, often served as an accompaniment to spicy dishes.

APERITIF

Caribbean blood sausages: a spicy appetizer.
Caribbean blood sausages, often made with pork or fish, are spicy and tasty, perfect for starting a festive meal.

Cod fritters: the essential appetizer.
Served hot, these crispy fritters made with cod and spices are perfect for starting a meal in a convivial atmosphere. Although usually made with cod, variations can be prepared with other fish, shellfish, or vegetables. They are often served with a spicy sauce.

THE DISHES

Colombo: An explosion of flavors.
Inspired by Indian cuisine, Colombo is a slow-cooked dish made with chicken, goat, pork, or fish, seasoned with Colombo powder, a spice blend similar to curry. It is often served with rice and vegetables such as yam or sweet potato.

Coconut curry chicken: a creamy and fragrant dish.
This delicious dish combines tender chicken with the sweetness of coconut milk and exotic spices for a perfect blend. It is usually served with rice and stir-fried vegetables.

Smoked chicken: a smoky delight.
Smoked chicken is a specialty that originates from Native American traditions. The meat is marinated with local herbs before being smoked over a wood fire, giving it an inimitable flavor.

Blaff: a fragrant broth.
Blaff is a dish made with fish or shellfish marinated in lemon and cooked in a spiced broth. Light and flavorful, it is often served with rice or vegetables.

Dombré: A comforting traditional dish.
Dombré is a typical dish made of small balls of flour cooked in a spicy sauce. Most often served with shrimp, it can also be made with all sorts of meat or fish.

Christmas ham: a gourmet tradition.
A must-have dish during the holiday season in Guadeloupe, Christmas ham is marinated with local spices and often caramelized with cane sugar or pineapple. It is enjoyed with rice, vegetables, or a salad.

Ouassous: Creole prawns.
Ouassous are large freshwater prawns typical of Guadeloupe, often grilled or cooked in Creole sauce with spices and coconut milk.

Conch: a refined dish.
Conch is a mollusc prized for its tender and tasty flesh, prepared as a fricassee or stew with local spices.

Plantain bananas: a sweet and savory treat.
Plantain bananas can be cooked in many ways: in a gratin with melted cheese, as chips, or even in a burger where they replace the bread!

Be sure to try the many exotic fruits such as guava, soursop, ambarella, coconut, passion fruit, sapodilla, pineapple, star fruit, watermelon, dragon fruit, papaya, quenette, and more. A word of advice: don't buy them in supermarkets; instead, opt for local markets or roadside vendors – they'll be much better!

When it comes to vegetables, let yourself be surprised by the local flavors and don't hesitate to discover local products: breadfruit, christophine, yam, pumpkin, madeira, pigeon pea, madeira, avocado, sweet potato, etc.

DESSERTS

The Tourment d'Amour: A Delicious Treat.
Originating in Les Saintes, the Tourment d'Amour is a tartlet filled with coconut jam, banana, guava, or pineapple and topped with a soft sponge cake. This sweet dessert is a true delight for those with a sweet tooth.

Coconut flan: a creamy delight.
This dessert made with grated coconut and condensed milk is a staple on Creole tables, appreciated for its melt-in-your-mouth texture and sweet taste.

Mont Blanc: a traditional dessert.
Mont Blanc is a sweet dessert prepared with grated coconut, milk and cinnamon, forming a kind of smooth cream often served cold.

Coconut sorbet: an exotic refreshment.
Handcrafted in a traditional ice cream maker, coconut sorbet is a refreshing dessert made with coconut milk and sweetened condensed milk, all whipped into ice cream. You'll find it on some beaches in Guadeloupe, such as Plage du Souffleur, Plage de Grande Anse, or Plage du Bourg in Sainte-Anne, where it will be prepared right before your eyes!

Sinobol: the perfect refreshment.
Sinobol is a granita flavored with tropical syrups, perfect for cooling down.

Chichis: simple pleasure
Chichis are sweet doughnuts made from breadfruit flour, often sold on beaches.

Ice cream: a must-try!
If you simply want traditional ice cream, we recommend the artisanal ice cream shop Poz'Douceur, with locations in Dothémare and Deshaies. If you're buying from a supermarket, opt for local brands like Caresse Antillaie or Glace Paradis.
Finally, you can also try the famous Floup, a water and syrup ice pop available in about twenty exotic flavors—ultra-refreshing!

DRINKS

Ti-punch:
It's impossible to talk about local specialties without mentioning ti-punch, this iconic drink made with rum, cane sugar, and lime. Enjoy in moderation!

The planter's
punch, a variation of the punch, is a fruity cocktail made with rum, tropical juices and spices.

Coconut punch
A subtle blend of rum, coconut milk, vanilla and spices, this cocktail is a timeless classic in the West Indies.

The piña colada
An exotic cocktail made with rum, pineapple and coconut milk.

local
brands, try Gwada or Carib (from Trinidad).

Local sodas
Some sodas are made in Guadeloupe such as Ordinaire with aniseed flavour, Kili Bibi, Sunkist, Royal Soda, or Vaval tropic, each with different flavours.

Coconut water
is extracted from young coconuts and is prized for its hydrating properties and delicately sweet taste.

Sugarcane
is an emblematic crop of Guadeloupe, used to produce cane sugar and rum. Its stalk, eaten fresh, releases a sweet and refreshing juice.

Guadeloupe is brimming with culinary treasures that reflect its history and rich culture. Whether you prefer sweet or savory, each dish is an invitation to travel and discovery. This list is by no means exhaustive; there's so much more to say. One thing is certain: you'll never cease to be amazed. So, let yourself be tempted by these specialties—it's time to tantalize your taste buds! And above all, share your experiences with us; we're eager to hear your impressions!

PS: Due to major problems over many years with faulty pipes and overtreatment of water, we advise against consuming tap water and invite you to turn to bottled water from local sources such as Matouba, Capès Dolé, Karuline, or St Jude.