Eating well in Grande-Terre means engaging with Creole cuisine — a cooking tradition shaped by African, French, and Amerindian ingredients and techniques. Accras de morue (salt cod fritters), boudin créole (spiced black pudding), colombo (a curry-like stew), and grilled fresh fish are the staples. Pointe-à-Pitre's central market is the best place to understand the raw ingredients; the towns along the south coast offer everything from beachside grills to more formal French-Creole restaurants.