Markets of Martinique are a hive of activities during the day. Trestle tables appear and an infinite variety of goods for sale are displayed for consideration. Electronic items are sold besides squawking chickens. Colorful rolls of fabric stand tall, right next to stalls piled high with eggs, while the sweet aroma of fresh fruit in the air allures potential customers.
The “big market” or spice market is the main market of the Island. A great variety of spices, vanilla and rums of the best quality are available. Fruits, vegetables and meat can also be found here.
Fish markets have tons of fresh fish delivered daily. There are shrimp ranging in size from huge whiskered specimens like that of a small lobster, down to tiny creatures no bigger than a thumbnail. Gleaming red snapper, spongy octopuses and amazing lobsters are all on display, ready to be bagged and sold. All fish is then supplied to a chain of restaurants, hotels and roadside stands.
Martinique has some luscious, tantalizing local fruits. Vivid aromatic and succulent, these tropical delights are readily available in markets. Bananas, mangoes, pineapples, coconuts, star fruits, quenette, bread fruit, water apple, antilles apricot, corossol, pomme cannelle and cacao are available at the market. Some of the locally grown vegetables like pumpkin, okra, eggplant, tomatoes, sweet potatoes, concomber chiquito (small cucumber with prickly skin), bonchi cunucu (a type of bean) and yams are staples of local cuisine and are sold in market in tons, every day.
For those of you who love fresh herbs and the delicious bite of a fleshy potato, you will absolutely adore the savor of this quick, easy to prepare dish. If you indulge in meat; these divine spheres would go perfectly with a golden garlic roasted Cornish hen, or if you simply prefer a vegetarian style meal, they can also stand on their own. Once you pop it in the oven, prepare yourself to be swept away by the aromatic lure of your kitchen.
48 oz. (1.5 kg) red potatoes
1 cup chopped onion
1 red pepper
1 tbsp Lemon juice
1 tbsp Olive oil
2 tbsp Rosemary
3 cloves Garlic
Salt as per taste
½ tsp Pepper
1. Boil all potatoes for about 20 to 25 minutes. After boiling, cut those into bite sized wedges.
2. Chop garlic and red pepper.
3. Sauté chopped onions in a little olive oil then add chopped garlic and red pepper. Chop the leaves of rosemary thinly. Add rosemary and cook it for a few more minutes.
4. Prepare dressing by mixing olive oil, lemon juice, salt and pepper together.
5. Take a deep bowl and mix boiled potatoes, Sautéed vegetables, and lemon mixture well.
6. Take a platter and spread potatoes in one layer and bake them for about 20 minutes at 400 F.