Saint-Martin (France) is located in the continent of North America. It has the Atlantic Ocean to the north and east, Venezuela to the far south, and Puerto Rico to the west.
The capital is Marigot.
The official language is French.
The climate is tropical, hot, and sunny all year round. January to March is the coolest (79F), and June to October is the hottest (84F), with the rainy season being from August to November (https://www.climatestotravel.com/climate/saint-martin).
The staple foods are crab, codfish, shrimp, lobster, red snapper, potatoes, pumpkins, carrots, onions, pigeon peas, cassava, eggplant, mangos, pineapples, passionfruit, chicken, pork, beef, duck and so many more delicious foods (https://www.sint-maarten.net/population/culture/cuisine).
SAINT-MARTIN CALYPSO CHICKEN SALAD (https://saltandwind.com/saint-martin-calypso-chicken-salad-recipe/):
- 2 TBSP hot sauce (ideally something sweet-hot like Matouk’s Calypso sauce)
- 12 TBSP extra-virgin olive oil, divided
- 5 TBSP freshly squeezed lime juice, divided
- 3 TBSP honey, divided
- 2-inch piece fresh ginger, peeled and grated
- Kosher salt and freshly ground black pepper
- 1 lb. boneless skinless chicken breast
- 1/3 C sour cream
- 3 TBSP orange juice
- 1 TBSP white balsamic vinegar
- 8 oz. mixed baby greens such as kale, chard, and tatsoi
- ½ red onion, sliced paper thin
- 1 ripe mango, peeled and small dice
- 1/3 C toasted sliced almonds
- 2 TBSP toasted sunflower seeds
- 3 oz. crumbled feta cheese
- For the chicken, combine the hot sauce, ¼ C of olive oil, ¼ C of lime juice, 2 TBSP of the honey, and ginger and whisk until smooth.
- Add a pinch of kosher salt and a few cranks of black pepper then taste. If you want it hotter, add more hot sauce.
- Add the chicken and turn to coat.
- Place in an airtight container and marinate anywhere from 1 hour to 8 hours.
- For the dressing, combine the sour cream, orange juice, 1 TBSP of honey, remaining lime juice, balsamic vinegar, and ½ C of olive oil in a blender. Add a pinch of kosher salt and a few cranks of black pepper and process for about 30 seconds and refrigerate until ready to use.
- Heat a gas or charcoal grill to high (about 400F) and rub the grill with a towel dipped in vegetable oil.
- Remove the chicken from the marinade and let any excess marinade drip off and set marinade aside.
- Place the chicken on the grill and cook uncovered, turning rarely, about 10 minutes. Then baste the chicken with the remaining honey marinade every few minutes and continue cooking until the chicken is charred and the juices are running clear, about 10 to 15 minutes more.
- Remove chicken from heat and let rest a few minutes while you put the salad together.
- To assemble, layer the greens, onion, mango, almonds, sunflower seeds, and feta in a serving bowl.
- Thinly slice the chicken and arrange it across the salad.
- Serve with dressing passed on the side.
CARIBBEAN SWEET POTATO PUDDING (https://www.food.com/recipe/caribbean-sweet-potato-pudding-62399):
- 4 C sweet potatoes, cooked, mashed
- ¾ C sugar
- 2 eggs
- 2 TBSP butter
- ½ C coconut milk
- 1 lime, grated (rind of)
- 1 TBSP fresh lime juice
- 2 TBSP sherry wine or 2 TBSP rum
- ¼ tsp salt
- ½ tsp baking powder
- ½ tsp ground cinnamon
- 1 TBSP seedless raisins
- Cut sweet potatoes in half, wrap in microwave-safe paper, and cook on high power about 20 minutes; ¼ turn every 5 minutes.
- Remove skin and mash in a large mixing bowl, discard skins.
- Preheat oven, 350 degrees F.
- To mashed sweet potatoes, add sugar gradually, mixing all the while.
- Add 2 whole eggs one at a time, mixing well after each addition.
- Mix in butter with a fork.
- Add milk, blend well.
- Mix in grated rind of lime and fresh lime juice.
- Add rum and mix well.
- Sift together salt, baking powder and cinnamon; add sifted ingredients and mix well.
- Mix in raisins.
- Pour this mixture into a large, greased pan or casserole dish and place in preheated oven.
- Bake for about 50 minutes, or until done.