Like most other islands in the Caribbean, Guadeloupe and Martinique have a traditional curry. Ours is called Colombo. We've inherited it from the indentured Indians who arrived to work on the islands after slavery was abolished. It is named after the capital city of Sri Lanka and the same name is used for the particular mix of spices we use for this curry.
We make Colombo with chicken, pork, lamb, goat, prawns and shark. It is also totally possible to do a vegetarian version.
Colombo recipe (serves 4)
1kg of meat (chicken, pork, lamb, goat, etc)
3 garlic cloves, crushed and finely chopped
6 tbsp Colombo powder
salt and pepper
1 lime juice
3 tbsp of vegetable oil
2 very finely chopped onions
3 chopped spring onions
150g of your choice of roots (sweet potato, potato or yam)
1 fresh Scotch bonnet chilli or habanero or 1tbsp of Bondamanjak Chilli Sauce
2 thyme sprigs
2 chopped parsley sprigs
Marinate the meat with 1 garlic clove, 2 tbsp of Colombo powder, salt, pepper, lime juice and 1 tbsp of oil for at least 2 hours (preferably overnight)
Heat the remaining 2 tbsp of oil in a large pot over medium-high heat. Add the meat and cook stirring occasionally, until browned.
Add the onions, the remaining garlic, the spring onions, the remaining Colombo powder and 4 tablespoons of water; then add the roots, the WHOLE chilli (uncut, or the Colombo will be too SPICY), the thyme, parsley. Season to taste.
Reduce the heat, cover the pot and cook over low heat for 45 minutes, or until the meat is very tender.
Serve hot, with white basmati rice.