Last month we talked about the cockfightingThe kind of theme that leaves no one indifferent, whether one is for or against the protection of animals, for or against gambling, for or against the maintenance of traditions.

Today, we will still talk about tradition but on a much more pleasant subject that everyone agrees on: food! We all know that French gastronomy is renowned throughout the world… but Caribbean gastronomy… ayayay!

So not all mixes are good to do, but how can I tell you that the mix between one of the best cuisines in the world with the region having one of the most beautiful cultural diversities due to its history can only produce a good result. Everyone knows the famous "colombo de poulet", or the delicious "accras de morue" ... what delights to make your mouth water ...

But do you know about soaking?

A little trip back in time…

Dipping is a typical dish from the North Atlantic coast of Martinique. The origins are not well defined because tales and legends keep an important place in the West Indian environment. As a result, I cannot confirm whether it is a creation from the combination of a fisherman and a baker as some claim or whether it is a heritage that we have preserved since the time of slavery whose source would be based in Africa.

In any case, for once in the Antilles, the soaking is traditionally prepared by men. Yes, in our small matriarchal societies, it must be said that cooking is rather reserved for women (much less now than before).

The other great particularity of this local dish is that it is exclusively consumed directly with one's fingers, and by that I mean without cutlery! While this is a very common practice in many African societies, in Martinique it is extremely rare. It therefore requires real organization and respect for certain codes.

How do you eat a dip?

First of all, you should know that dipping is a communal meal. It is therefore impossible to imagine eating a dip quietly in front of your television. I also forbid you to organize a dip in a 19 square meter apartment.

A good soaking takes place in a large space and ideally outdoors. We will come back to the composition of the dish later... Yes, yes, I know you are looking forward to it but a little patience, you know that the aperitif in the Antilles is essential, especially accompanied by Ti-punch. So, you should never be in a hurry before starting to eat. Especially since there are essential rules to respect or you will be thrown out of the table!

The first rule to know concerns posture. In fact, soaking is consumed with one hand only, the other must remain behind the back. Obviously, there is no need to tell you that you must have clean hands before starting.

The second rule to follow is that even around a table composed of more than thirty people, each participant has a well-defined place and does not venture to visit the compartment of another. You eat what you have in front of you and that's it!

The third rule is that a good Caribbean meal always takes place in a good mood... this avoids any risk of choking and ensures a moment that is as authentic as it is magical.

The composition of the soak

Although the origins of the dip are in the North Atlantic of Martinique, some chauvinists might even specify that it comes from the small fishing district of Tartane in the city of Trinité. And who says fishing village says fish-based dish!

Indeed, the dip is a cod broth thickened with flour, served very hot on a bed of stale bread. The latter has been soaked beforehand and then spread on large banana leaves. And then, the little touch that makes all the difference, the preparation is embellished with pieces of yellow bananas, avocados – sometimes coconut in certain preparations – sumptuously enhanced by a spicy sauce made with spices and condiments “succulently” associated!

With such characteristics, the dish could not remain exclusive to the North Atlantic of Martinique. Today, it is consumed almost everywhere on the island. The recipes have also evolved over time for the pleasure of all. So, dips are organized based on seafood or meat. Many foreign nationals love these moments which are not only culinary but also and above all atypical, and very often in idyllic settings.

Every year in July, the city of Trinidad organizes a big event around this dish. The tourist office regularly supports this event known as: Le Trempage Show!

So I don't know about you, but just writing all this has made me hungry. And as they say in the Antilles "Sak vid paka tjenbé doubout". This translates to "An empty bag does not stand up". In other words: you have to eat well to be in shape. On that note, I wish you a good appetite and I'll see you soon for new adventures on Plume Évasion!

Lina

PS: Caribbean gastronomy is my passion. Moreover, in This item, I'm telling you about a classic Sunday meal in my family.