When we talk about Overseas, we understand a vast compilation of spicy delicacies, inherited from many influences from the other side of the world. Polynesia, New Caledonia, Guyana, Reunion, the Caribbean… These territories all have one thing in common:a refined use of spices. They perfectly enhance fish dishes or local vegetables. Far from inflaming your palate, they bring very subtle flavors, sometimes caressing, sometimes spicy. Bourbon vanilla, coming directly from Reunion Island, goes perfectly with poultry, and in particular in vanilla duck. It is, however, best known for its sweet variations. It is found, for example, in rum punches, to be consumed in moderation, but with great pleasure. In Guyana, you can't escape cinnamon, pepper, ginger or nutmeg. It is also traditional to welcome visitors with a very exotic awara broth, made from fruit pulp, palm and spices.
Going to the seaside and not tasting the arrivals of fresh fish would be a crime. All the iodized flavors that you love so much will be there. In Guadeloupe or Martinique, there are excellent grilled fish to enjoy on the beach. But also well seasoned accras and pâtés. You will have to get used to luxury with high level lobster. In French Polynesia, raw fish is popular, with breathtaking Tahitian-style fish with coconut milk and lime. New Caledonia also prepares its fish with coconut milk.
