The flavors of Christmas in Martinique

In Martinique, Christmas is synonymous with celebration and sharing, but also with unique flavors. The Christmas table is a veritable feast!
Christmas ham is the must-have of the holiday. Often glazed and caramelized with pineapple, it's accompanied by pois d'angole, a dish made from dried peas, and rice. Spicy Creole puddings, savory pâtés and pork stew often round out this generous meal.
For dessert, sweet pâtés, coconut flan and butter bread are classics. Exotic fruits are also very popular.
Drinks are not left out, with shrubb, an alcoholic drink made from orange peel, or coconut punch. But a ti punch is always welcome!
These traditional dishes are prepared with love and pass on the island's flavors from generation to generation.
 

Christmas ham: 

Time: 2h30 - Easy level

Ingredients
1 shoulder  of smoked Christmas "péyi" pork, approx. 3 kg.

Cane sugar

Candied ginger

Lime zest

Unrolled 
Prick the ham with degermed garlic and cloves

Cover the shoulder with baking paper and bake for about 2 hours at 160°C

Remove from the oven, remove the skin, sprinkle with cane sugar, lime zest and candied ginger

Glaze in the oven for about 30 minutes.

Recipe by Claire-Marie DUBOIS

Salted Pâtés: 

Time: 45 minutes - Level Medium

Ingredients
Pate Pie

500 grams Sausage Flesh

1/2 bunch finely sliced country onion

1/2 bunch of minced parsley

4 cloves of crushed degermed Garlic

4 minced seeded vegetarian chillies

1 finely chopped yellow onion

coconut oil

index wood powder

four spices

pepper salt

old rum

Broken pasta

150 grams fluid cassava flour

150 grams breadfruit flour

200 grams buckwheat flour

250 grams butter

200ml lukewarm water

1 egg

2 pinches salt

1 egg yolk for browning

Operation:
Step 1: Prepare stuffing
Sweat spices without coloring with coconut oil, add rum, let reduce, let spices cool

Add to sausage meat, season

Preparing the dough

Sand the flours with the butter, melt the salt in the water ,add the warm water, add the egg

Roll out the dough with your fingertips into silicone molds

Step 2: Preparing the pâtés
Preheat oven to 180°C

Fill the molds with sausage meat

Spread circles of dough the diameter of the molds between two parchment papers to cover the pâtés

Golden the pâtés

Bake the pâtés for 20 minutes - unmold them halfway through cooking so that they color