VISIT TO CURACAO, THE PEOPLE & FOOD

CURACAO IS 2ND OF  THREE (3) CARIBBEAN  ISLANDS KNOWN AS THE ABC ISLE & ARE COLONISE BY THE NETHERLANDS, THE MAIN LANGUAGE SPOKEN IN CURACAO IS CALL PATNAMENTO WHICH IS A MIXTURE OF AFRICAN, SPANISH, DUCH, ENGLISH. IT

        THIS FAMOUS CURACAO SIGN REMIND ME OF ARUBA                                                                                                           

THE WORLD BIGGEST AND  SANTAS, ITS AN INTERESTING SIGHT 

The floating bridge in action and crossing the river in a ferry for free..take a look;

Well its that special time of the year when every country prepare to celebrate and Curacao is no exception 

Taking in the vibes on the street as cars passing often making it 0ne busy tiny street.

Crossing the floating bridge is really good experience, thousands of visitors do this daily

The cuisine of Curaçao is a flavorful blend of Dutch and Indonesian, with hints of other international fare mixed in. Ayaka, (meat tamales wrapped in banana leaves); kabritu (stewed goat), and sult (pickled pigs ears and feet), are some of the island's favorite dishes. If you have less adventurous tastes, don't worry. There are plenty of options from home and abroad that lack the overtly exotic flare. Much of the island's food must be imported, and while that may affect prices negatively, it does wonder for the variety of options available in Curaçao. Some of the many types food the island has to offer.

As the island Preparing for christmas events while we waiting to cross the floating bridge 

         Chilling in the hotel compound taking a few pics

    Enjoying the breeze while taking selfie on the bridge 

In the ferry going to the other side of the island

                      Venders selling souvenirs and clothing etc

                   In hotel compound taking in the vibes

This hotel environment is one of the best i seen so far, nice place to stay

Do you know the meaning of this word ?

MARTINIQUE

MARTINIQUE IS ONE OF TWO FRENCH COLONIES IN THE CARIBBEAN, IT IS LOCATED BETWEEN ST LUCIA AND DOMINICA THE OFFICIAL LANGUAGE SPOKEN ON THE ISLAND IS FRENCH. THE POPULATION IS MADE UP OF SEVERAL ETHNIC GROUPS 

The above piece of art work usually caught the attention of visitors everyone want to take a pic here 

Checkout the video at the bottom of the page for a taste of  Martinique carnival

THESE TWO VISITORS BELOW SEEM TO BE  HAVING A NICE TIME, FASCINATED BY WHAT EVER DID CAUGHT THEIR ATTENTION  

THERE ARE SEVERAL KIND OF LOCAL FOOD YOU CAN FIND IN RESTAURANTS, HERE IS A LIST OF SOME:

ACCRAS: fritters, an appetizer
ANANAS: pineapple
BALAOU: small local fish
BELANGERE: eggplant
BLAFF: seafood cooked in seasoned soup
BOUDIN: spicy blood sausage
CABRI: goat
CARAMBOLE: star-shaped fruit
CALALOU/CALLALOO: herb porridge
CHADRON: sea urchin
CHATROU: small octopus
CHIQUETAILLE: shredded, spicy codfish
CHRISTOPHINE: potato-like vegetable
COLUMBO: prepared with curry
COURT-BOUILLON: steamed fish specialty
CRABE FARCI: spicy stuffed crab
CREVETTE: shrimp
CRUDITE: mixed vegetable salad
DASHENE/DACHINE: a nutritional root
ECREVISSE: freshwater crayfish
FEROCE: fiery avocado w/chiquetaille
GAMBAS: prawns
GIRAUMON: local pumpkin or squash
LAMBI: conch
LANGOUSTE: lobster
MALANGA: another nutritional root
MARACUDJA: passion fruit
MORUE: codfish
MOULES: mussels
OUASSOUS: freshwater crayfish
OURSIN: sea urchin
PALOURDES: clams
PIMENTS: super hot scotch bonnet peppers
PLANTEUR: rum with tropical juices
POISSON: fish
POULET: chicken
SAUCE CHIEN: spicy sauce for fish
TI-PUNCH: potent rum w/cane syrup, lime
VIVANEAU: snapper
Z'HABITANTS: crayfish in Martinique

Lets start with visits to the Caribbean, Castries St Lucia , its a small but interesting island with lots to eat and drink, also several lovely beaches which you can enjoy during your visit to the island You can also enjoy a variety of dishes for you to enjoy which i would talk about below..

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                        A guy posing by the riverside in Castries      

                      Distance view of  the market place                                                                                                                                        

                                                                                                                                     

            Here's where cruise ships & yachts usually dock

                                        Fishermen doing their thing                                                                               

 

• Saltfish & Green Figs is the national dish of Saint Lucia, harking back to the nautical past when salted cod was a staple on long voyages. Stewed with seasoning peppers and onions, the saltfish is served with boiled, unripe bananas and enjoyed day in and day out across the island

• Hot Bakes and Cocoa Tea is a favourite island breakfast, pairing a cup of delicious local cocoa, spices and milk savoury with hot, deep-fried bread like a savoury doughnut. Nothing can compare with an early start Lucian-style!

• Lambi is the Patois name for conch, which is caught by local fishermen, extracted from its impressive shell and served up in restaurants across Saint Lucia, whether it's in a Creole-spiced stew at a street stand or a fine-dining creation at a top restaurant.

• Want to keep it really authentic? While bouillon may be a stock cube in some cuisines, in Saint Lucia it's a hearty, rustic stew containing pig tail or some other exotic cut of meat, simmered in one pot with ground provisions, seasonings and hand-rolled dumplings.

• Lionfish is new to Saint Lucia's tables, but cooks and chefs around the island are creating new recipes and special dishes to encourage the fishing of this highly invasive, destructive species. Once the dramatic spines are gone, lionfish is a tender, white and delicious fish which is becoming an eco-friendly trend in the                                                           island.
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National dish 

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