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Here are ingredients to make traditional "souce chien" (dog sauce). Everything is mixed with sunflower oil. Many people wonder what this sauce has to do with the dog... The secret is the knife! Everything was cut with a knife that has a little picture of a dog on it. You can buy this knife almost in all the shops (Sainte-Anne too!).

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In my culture, food and social life are really connected. For this reason, bars or restaurants are an extremely important part of our heritage. These establishments are social meeting places where people can have fun — watching a football game, having a coffee, eating, drinking, partying, and really just about anything is a good excuse to go to a bar.
In Guadeloupe I discovered new ways of cooking fish or meat, too spicy sometimes, but what really impressed me was the massive variety of tropical fruits that you can get in local markets: pineapples, mangos, avocados, guavas...it is really hard to say no to a "sorbet de coco"! I would add that food here is very colourful and tasty, I bought today a book that many recipes from the Creole cuisine and how to cook them - cannot wait to start cooking them in Spain!

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It’s very simple: even if you look at me and think I’m not eating much I love eating. I am always adventurous about other cultures kitchen and products. My diet is a mix of European and Middle Eastern as well as Indian and Asian kitchen. I love the big variety of world food even if I consider to be Italian food the one which I have the most often.

If I really love something I just can’t stop eating it. This virus the actual case with sauce creole. I ate the full glass and then my stomach was telling me his version…😉😱🙃

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It is the simple pleasures in like that make „these small hours“ memorable and valuable. For me, a good glass of wine at the end of the day with good conversation is the best way to end a day.

My favorite meal of the day is a long breakfast/brunch. Prosecco, fresh bread from the bakery, Austrian cheese, French cheese, soft boiled eggs fresh from the neighbors…I could go on and on! My life and days are always very full of work and the only opportunity that I have to take a moment for myself is when I sit down for a meal. It seems that the people of Guadeloupe share my perspective and appreciation of taking time for a meal even if their days are a bit slower than mine! Our meals often took longer than most of us are used to. Some found this to be an annoyance, but for me a welcome change of pace.

I will never forget the first day at Rita‘s house when I got really excited when Rita told us about the lunch she had planned for us the next day. I was really excited about her announcement because I am really tired of eating pizza and hamburgers wherever I go! By eating what the real people of a country or area eats you learn about the people. Rice, beans and fish seem to be consistent elements of the meals served here. I have discovered a new love for beans and rice.

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I am not very adventurous with food. So I often concentrate on similar meals I already know- that is why I have chosen Colombo chicken with manioc pûree and red rice / what a great meal. The mix of fish that are offered there is absolutely recommendable too. But my personal highlight is the coconut - sorbet - I am an ice- cream addicted person and loved it so much.
The creole cuisine was a wonderful experience- I enjoyed it very much

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As I wrote before, eating and cooking and drinking together makes you happy!
Creole cuisine is fantastic.
I love trying new dishes, foods and, not to forget, drinks.
Again, German cuisine has gained so much from all the new influences. One of my best friends is a cook n and it's always so nice to see how passionate she is about developing her cooking. Cooking is a creative process.
In the restaurant and also in the casseverie, I met people who said to me with conviction that they are proud of their work and that it makes them happy to maintain their traditions here and to make others happy with their food.
Food brings people together.
In Germany, however, the 'sobre mesa' (I learned this from Andres and it means the get-together after the meal) still has room for improvement for my taste 😉

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I was mentioning that music ist one of my passions aside sports. Well again I was rushing and forget about a third passion which is called eating and drinking😉 for me Guadeloupe always irritates and emazes me as the French, Caribbean and other cultures melt together and create an amazing mix of flavors and dishes. Baquette, langouste, vin rouge, rhum, shrub,bbeer, Colombo, lambi, camembert, pomme cannelle, bâton de berge, croissant, bokit..... I've been invited several times to eat in Guadeloupe. Even this time we met friends of mine at the beach and had probably the best self-made sorbet de coco in Guadeloupe.  The way to men's heart goes threw his stomach. I think most Germans can learn from the French, the italien and even the spaniards😉 because eating is a way of living and not only to survive🤔

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This manioc-meal was an surprise for me. I have never eaten bevor, but I’m
very interested an local products and their meaning for a region. Like ever it’s impressive to understand how many steps are necessary to make a meal with basic food.

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Creole cuisine is a mixture of the most diverse influences that have established themselves in the Caribbean over time. Caribbean cuisine is mainly made of fresh vegetables and fruits from the region, lots of fish and hot spices. I am passionate about cooking and expand my knowledge especially when travelling, but also through cooking classes. So there is always something new on the table, combined with each other. Coconut, pineapple and turmeric have long been my favourite ingredients, which I will now continue to create with breadfruit, cassava and tamarind. My daughter will love it, my men at home remain rather sceptical and like to cook Croatian😉