Carnival of Pointe-à-Pitre: "Drums, Mas and Heritage"
SamKanKook's experience for ART IN TRANSIT (
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1 – “Souflé Bokit”
Revisited Bokit with Smoked Eggplant Caviar, White Miso, and Aged Parmesan, paired with a spiced Old Rum cocktail infused with banana, lime and pineapple.
A delicate reinterpretation of the iconic Guadeloupean street food
2 – “Bodé Apiyé”
Avocado Féroce Revisited — crispy filo tart filled with hand-pulled salted cod, avocado-coconut emulsion, and spiced toasted cassava crumble.
A contrast of textures — the finesse of the filo, the silkiness of the emulsion, and the lingering warmth of chilli.
3 – “Mas Karaib”
Chef’s Ceviche — yellowtail tuna marinated in citrus and coconut milk, perfumed with ginger and the Chef’s signature spice blend.
Finished with crispy onions and a touch of mild chilli, lime zest, this dish captures the brightness and rhythm of Caribbean markets.
4 – “Mas Kongo”
Plant-based Kongo Soup Reimagined — pigeon peas and smoked tempeh simmered slowly with root vegetables and dombré dumplings, served with parsley & chili crackers
An earthy and soulful interpretation of a traditional broth, layered with notes of yam, cassava, pumpkin, and mild chilli.
5 – “Tambou é Flanm”
Smoked Lamb glazed with Sugarcane Molasses, served with a velvety root purée, buttery julienne carrots, and cashew–tiger nut crumble.
The meat, slow-cooked and smoked over wood, evokes the nocturnal fires of carnival — where sweetness, smoke, and earth meet.
6 – “An Poz la Pwent”
Spiced Rum & Sugarcane Syrup Granita, finished with a zest of lime.
A crystalline and refreshing interlude, balancing the warmth of rum with the brightness of citrus.
7 – “Woulo Bravo”
Coconut–Chili–Chocolate Financier, served with caramelized banana compote, atoumo chantilly, meringue shards, and a dusting of tonka bean.
A finale of depth and contrast — rich, spiced, and jubilant, like the crescendo of carnival drums.
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