At the end of the year, Martinique la 1ère offers West Indian recipes for the holidays. Tutorials on its social networks and a new culinary program on television are to be discovered… to perhaps make them at home.
Scorched pork stew with pigeon peas, savory pork pâtés, Pineapple and Redcurrant Peyi Christmas ham, or even chicken mousse and gingerbread crumble… So many recipes that are the subject of one-minute tutorial videos on Martinique la 1ère’s social networks to try your own version at home. At the helm, the chef Virginie Auré.
The first “tutorial”, already broadcast, presents a tuna tartare with péyi redcurrant:
This content will be broadcast until January 2, 2025 to offer Internet users new inspiration for the holidays.
In addition to the tutorial videos, Kolédéchef’S, the new culinary program from Martinique la 1ère, offers a “Saveurs Nwel” edition. The show will take place in the green setting of Habitation Depaz in Saint-Pierre.
Under the leadership of Jean-Philippe Cramont, culinary artisan, five Martinican chefs reinterpret the emblematic dishes of the end-of-year celebrations.
There is pig, in all its forms, which is the central food of the menus. This is the animal that the settlers brought us, it is the basic animal. It’s Christmas, so we find it in the dishes.
Jean-Philippe Cramont, culinary artisan,interviewed by Jean-Marc d’Abreu
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©Martinique the 1st
The program highlights a recipe each evening:
- Monday December 16: Vegetarian, seafood and pork pâtés by the chef Gilles Malodor
- Tuesday, December 17: Head pâté from the chef Rudy Nonone
- Wednesday December 18: Suckling pig stuffed with chestnuts by the chef Jean-Charles Bredas
- Thursday, December 19: Smoked Christmas ham smoked by the chef Charles Counali
- Friday December 20: Traditional pork stew by the chef Virginie Auré
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©Martinique the 1st
The culinary magazine dedicated to West Indian cuisine, Kolédéchef’S, “will thrill your taste buds, from December 16 on Martinique la 1ère”. And this new show is based on an innovative concept:
The meeting and sharing between two generations of chefs, fans of culinary innovation and modernity. Together, they update emblematic recipes from the West Indies, mixing traditional techniques and approaches with modern touches.
Each episode revolves around a typical recipe, explored from two angles: the authentic version then a modernized interpretation.
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©Martinique the 1st
The show has several objectives: “valorize the West Indian culinary heritage” et “promote intergenerational exchanges” to pass on know-how.
Morocco
