Food of Guadeloupe

Guadeloupean cooking blends French technique with African, Indian and Caribbean flavors in Creole dishes. Colombo curry, accras of saltfish, boudin creole and fresh seafood are staples, seasoned with chives, thyme and fiery chile. Tropical fruit and pastries are everywhere.

National dish

Colombo

Creole chicken curry with vegetables.

Staples

  • fish
  • rice
  • sweet potato
  • dasheen
  • saltfish
  • pork
  • coconut
  • breadfruit

Signature flavors

  • colombo spice
  • thyme
  • chives
  • scotch bonnet
  • lime
  • cloves

Main dishes

Colombo de poulet

Creole chicken curry with vegetables.

Key ingredients: chicken, colombo powder, eggplant
Court-bouillon de poisson
Court-bouillon de poisson

Fish in spiced tomato sauce.

Key ingredients: fish, tomato, thyme
Boudin creole
Boudin creole

Spicy Creole sausage with rice and herbs.

Key ingredients: pork, rice, spices
Rice and red beans

Staple.

Key ingredients: rice, beans
Lambi

Conch stew.

Key ingredients: conch, herbs
Christophine gratin

Chayote baked with cheese.

Key ingredients: chayote, cheese

Breakfast

Pain au beurre

Soft bread.

Key ingredients: flour, butter

Street food

Accras de morue

Saltfish fritters.

Key ingredients: saltfish, flour, chives
Boudin antillais

Fried Creole sausage.

Key ingredients: pork, herbs
Bokit
Bokit

Fried bread sandwich.

Key ingredients: flour, chicken

Soups

Soupe a z'habitants

Vegetable soup.

Key ingredients: vegetables, herbs

Desserts and sweets

Tourment d'amour

Coconut tartlet.

Key ingredients: coconut, pastry
Blanc-manger coco
Blanc-manger coco

Coconut pudding.

Key ingredients: coconut, milk
Flan coco

Coconut flan.

Key ingredients: coconut, eggs

Drinks

Lime and cane syrup cooler

Lime and cane syrup drink.

Key ingredients: lime, cane syrup
Sorrel
Sorrel

Hibiscus.

Key ingredients: hibiscusFull guide →

Fruits and produce

Banana
Banana

Major crop.

Pineapple
Pineapple

Sweet.

Passion fruit
Passion fruit

Tart.

Soursop
Soursop

Creamy.

Dish guides from Guadeloupe

Hibiscus tea (agua de jamaica, bissap)
Hibiscus tea (agua de jamaica, bissap)Drinks
Explore Guadeloupe on Geographical EffectMaps, capital and cities, population, climate, landscapes and landmarks.

More cuisines of Caribbean

About this page

Descriptions written by Intercontinental Chef. Dishes are listed as commonly eaten today; many are shared across neighbouring countries.

Photo credits
  • Poached halibut in a sesame court bouillon: snowpea&bokchoi, CC BY 2.0 (Wikimedia Commons)
  • Boudin3: Emmanuel Boutet, CC BY-SA 3.0 (Wikimedia Commons)
  • Bokit au poulet 01: GrandCelinien, CC BY-SA 4.0 (Wikimedia Commons)
  • Blanc-manger on glass platter: SKopp, CC BY-SA 3.0 (Wikimedia Commons)
  • Hibiscus tea: Emna Mizouni, CC BY-SA 4.0 (Wikimedia Commons)
  • 14-QWSTION-BANANATEX-STRIPPING-LAUSCHSICHT: BANANATEX, CC BY-SA 4.0 (Wikimedia Commons)
  • കൈതച്ചക്ക: Suniltg at Malayalam Wikipedia, CC BY 3.0 (Wikimedia Commons)
  • Passiflora edulis forma flavicarpa: Unknown authorUnknown author, Public domain (Wikimedia Commons)
  • Annona muricata 1: Damien Boilley from suburbs of Paris, France, CC BY 2.0 (Wikimedia Commons)