Colombo poulet

Colombo is, on the one hand, a mixture of spices (a variation of curry) and, on the other hand, a recipe from Indian cuisine that has become since the 19th century one of the emblematic recipes of West Indian and Guyanese cuisine, for example the colobo poulet with vegetables.

Traditionally, West Indian colombo spice for the dish colombo poulet consists of turmeric, coriander seeds, black pepper, mustard seeds, bay leaf, thyme, Indian wood leaves (allspice, also known as allspice) and possibly habanero pepper. The spices are roasted before being crushed. This results in a dry powder ready for use.

Colombo from Guadeloupe and Martinique remains different, Colombo Guadeloupe remains closer to Indian cuisine, Colombo in Martinique is very marginal (fewer Indians than in Guadeloupe) and has nothing to do with that of Guadeloupe (different taste, different spices, carrots , yellow banana as an accompaniment, which Guadeloupe people don't do in their Colombo Martinicans don't know massalé and the seeds to scorch.