Cassolette de chatrou, i.e. octopus fricasée with puff pastry. Restaurant Koté Sud, Sainte-Anne, Guadeloupe
Grilled bourse (filefish) with rice, pureed giraumon (Caribbean squash/pumpkin), and figue pomme (mini banana). La Case Kréol chez Kri-kri, Saint François, Guadeloupe
Accras de morue à la créole (salt cod and herb fritters with “sauce chien” i.e. olive oil and lime juice with herbs, onions, shallots, and peppers); fried mystery fish. Sainte-Anne beach, Guadeloupe
Seared tuna, cabbage/jicama/pineapple slaw, and sweet potato fries. Chez Margaux, Le Gosier, Guadeloupe
Cuban ropa viejo (stewed, shredded beef) with rice, black beans, and plantain chips. Havana 1957 Cuban Cuisine, Miami Beach
Erik Travels 