BOUDIN NOIR ANTILLAIS
The Product
Boudin Noir Antillais is a spicy, Creole version of French black pudding (blood sausage) from the French Caribbean (Antilles), featuring pork blood, fat, and seasonings like thyme, parsley, and chili, often with breadcrumbs, onions, and sometimes even fruit, giving it a distinctively spicy, sweet, and savory flavor, served as a starter or appetizer, especially around Christmas.
Origin & Terroir
Originating from the French Caribbean islands (Martinique, Guadeloupe), where African, French, and Creole culinary traditions merged to create this distinctive spicy blood sausage.
How to Enjoy
Grill or pan-fry until crispy outside. Serve with traditional accras (fritters), plantains, and a ti'punch or rum-based cocktail. The spicy-sweet profile also pairs well with tropical fruit chutneys.
Did You Know?
Boudin Antillais is essential to Creole Christmas celebrations, where it's served alongside other traditional dishes. The addition of local peppers and sometimes rum makes it distinctly Caribbean.