St Martin street eats
Published:Thursday | February 20, 2014 | 12:00 AM
Janet Silvera, Senior Gleaner Writer
Grand Case, St Martin:
The music, food and rhythm of the Mardi de Grand Case (carnival), competed with showers of blessings, Tuesday night in St Martin, but that didn't stop the French islanders from showcasing their culinary prowess.
In every restaurant you walk into on this tiny paradise hidden away in the Caribbean Sea, the same tune being strung says, "St Martin is the culinary capital of the Caribbean."
Understandably so!
Chefs at the island's gourmet restaurants combine local traditions and local ingredients with their European savoir-faire, and Tuesday night, The Gleaner's Food team experienced the original and unique flavours, which reflects the friendly feel and profound sense of joie de vivre, that is the pride and joy of this beautiful and unspoilt island.
We were privy to the Mardi de Grand Case street fair, a traditional event held from January 21 to April 28, annually. The streets of Grand Case are closed off to vehicular traffic, giving access to carnival groups, food vendors, arts and crafts and various musical genres, including Jamaica's reggae.
This is the 12th year of the street fair and it was simply a marvellous fusion of culinary inspiration that awaited the many visitors who were interspersed with the locals.
"This event showcases the many facets of our island, the cultural local arts and craft, the music and powerful animation," said Silviane John, director of the tourism office.
The diverse cuisine of St Martin delighted the taste buds and dazzled all the senses, as The Gleaner team sampled the subtle blend of flavours, the douceurs epicees, annatto spice, the Christophine, fish, lobster, spare ribs, steak and shellfish.
CREOLE PLATTER
On Tuesday night, Food feasted on blood sausage and white-conch sausage, served as a creole platter with accras or cod fritters, crab back and Christophine, made popular by the Haitians. Boudin is an appetiser, usually served with a salad. In days gone by, this meal was made with the intestines of the pigs.
In no uncertain terms this was a true reflection of the multicultural nature of the island itself. More than 110 different nationalities live on the island, with Jamaicans being a large part of that mix.
Local cooking reflects the island's sunny climate, the cheerfulness of its inhabitants, and its traditional music. Outdoor cooking on large barbecues is very popular on the island.
The guavaberry is a traditional liqueur of Saint Martin produced from aged rum, brown sugar and wild guavaberries that grow in the hills in the centre of the island. The guavaberry is traditionally drunk for the Christmas season in Saint Martin families. And a bottle is traditionally found in each family in order to really enjoy Christmas. It is called guavaberry, mirto or murta in Puerto Rico; Guavaberry in Saint Martin and Saint-Eustache; guave-berry or guayabillo in Guatemala; coconut-carette, cherry-cherry, in Guadeloupe and Martinique.