La Guadeloupe

The second week of our holiday we spent in Guadeloupe. It consists of several islands. The two main islands, Basse Terre and Grande Terre, are like butterfly wings meeting in the middle. They are in fact connected by two brides.

On Guadeloupe we stayed in a much smaller hotel directly in Sainte Anne. The hotel was in walking distance to the municipal beach, a market, several sorbet vendors, a few supermarkets, lots of restaurants and a Pokéstop.

The view from the breakfast terrace

I liked being closer to infrastructure and shops and I indulged in coconut sorbet almost every day. The vendors are everywhere and I wanted to try them all out. One called herself the doyenne de sorbet and had a sign which listed all her tv appearances. I think her coconut sorbet contained a little ginger and maybe nutmeg, it was delicious.

Best coconut sorbet ever.

The sorbetière is on the left. The sorbet is in a container the middle, surrounded by ice. When you order sorbet, they crank the handle a little to turn the container inside the ice. The ice block on the right is for making snow cones, called sno bol.

Usually we would lie in our lovely garden with a view of the sea and walk the 30 metres to the municipal beach for a swim. One day we explored la caravelle, instead. It came recommended by my friend V, who went to Guadeloupe in summer.

It was a 20 minute walk along the beach, past a small fishing harbour with lobster traps. We didn’t go through the revolving door, but I still wonder why there used to be a barbed wire fence. The cab driver on Martinique explained that all beaches are public, so maybe there used to be hotels that tried to keep the locals out but not anymore.

Unlike my friend, we didn’t see any iguanas, but we saw lots of pelicans flying, diving and swimming not far from us. Since there weren’t any sorbetières we had to make do with floup, which is surprisingly good. There was a former interior designer from France metropole who left it all behind to sell crêpes on Guadeloupe. She made an excellent job, too, the ones with sugar and lime were great.

Gergö and I finally got up the courage to order langouste in a restaurant.

The langoustes are cut in half and then thrown on the barbecue as is.

It’s quite intimidating, they leave everything on – the head, the hairy legs, everything!

I’m too squeamish for all this. I don’t like to undress my food before I eat it, much less wrestle with it. So I still don’t understand what caused me to order a prawn skewer.

It was good and slightly less intimidating than the langouste. But probably equally dangerous what with giving me a  pointy sharp object right when I’m hungry. I love that you always get sweet potatoes, plantains, yam (which is called igname) and other local vegetables if you order legume pays.

I think you know everything about our holiday when you look at the pictures: all the photos I took are either of food, the beach or the view from the hotel.

 

Except for the one picture from the market.

 

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