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DESTINATIONS CARIBBEAN |FOOD GUIDE


Guadeloupe is an overseas


region of France, so as well as African, South Asian and Indigenous traditions, its cuisine features French- influenced favourites. These include sweet sorbets and tarts (though, naturally, both are infused with Caribbean coconut). French-style patisseries can also be found scattered across the island. Try…Bokit, a Guadeloupean treasure. Think chicken, cod or ham and cheese, generously packed in a freshly deep-fried bread dough with salad – crispy on the outside, soft on the inside.


TRINIDAD AND TOBAGO For clients who love Indian food, Trinidad and Tobago is a no-brainer. South Asian food and culture was brought to the islands with the arrival of indentured labourers from India in the 19th century. They introduced many Indian staples to Trinidadian


ABOVE: Puerto Rican cuisine is influenced by Andalusian cooking techniques alongside African and Indigenous Taíno influences PICTURE: Discover Puerto Rico


cuisine (which already had strong African influences), making spices like cumin, garam masala and turmeric commonplace in island kitchens. However, Trinidadian dishes aren’t carbon copies of their Indian counterparts, with island flair infused into each bite.


Try…Doubles. This beloved street food consists of two fried flatbreads called baras, topped with curried chickpeas, chutneys, pickled green mango and pepper sauce. Doubles can be found on nearly any street corner, making it the most popular snack on the islands.


PUERTO RICO Puerto Rican cuisine is known as cocina criolla and is influenced by Andalusian cooking techniques as well as African and Indigenous Taíno fare. At the heart of its flavours is sofrito – a blend of onions, garlic and coriander – which forms the base of many dishes. Fried snacks, plantains and green bananas are also prevalent, with standouts including twice-fried tostones (green plantain) served alongside seafood. The quintessential Puerto Rican


dish is mofongo, in which green plantains are cooked and mashed with crispy pork rinds, shaped into a mound, then topped with a stewed meat or seafood. Try…Arroz con gandules, Puerto Rico’s national dish. This fragrant rice is cooked with pigeon peas (a type of legume) in a broth that’s made from sofrito, giving it a yellow-orange colour.


TW


Throw yourself into a fabulous beach holiday of wellness; made just for you.


0203 096 1605 or visit bodyholiday.com


34


29 MAY 2025


travelweekly.co.uk


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