After spending eight years in Toulouse, Carole now cooks her island's creole specialties in the simple surroundings of the market. Tourists often pass by the loud hawkers to settle here, where they will be welcomed in English and impressed by the awards on display. Creole prix-fixe meals might include accras, fricassee of octopus and conch, chicken in coconut milk, or grilled whole fish. Accompaniments are usually lentils, red beans, yellow rice, and breadfruit. Homemade ice cream and coconut flan are among the dessert possibilities. Cruise-ship passengers love the fresh-squeezed juices (with rum, if you like) and coconut milk shakes. Dollars and traveler's checks work equally well here.
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