Martinique Rum Flambé Bananas
Sunday, 28 November 2010

Martinique's cuisine reflects its many cultures. The local Créole specialties combine the finesse of French cuisine with the spice of African cookery and the exoticism of East Indian and Southeast Asian recipes.  Cooking in France is an art form and the French Caribbean continues this delicious tradition.

When you go, remember you are in the Caribbean and the pace of life is quite different from the city life. In the West Indies, you need to downshift and relax into a tropical mode. If you do this, your patience will be richly rewarded. Try to arrive at restaurants before you are really hungry and allow extra time for your meals to be prepared and served. Now lets get to today’s recipe, which takes only about 10 minutes to prepare:

Martinique Rum Flambé Bananas

- 6 bananas
- lime juice
- 4 ounces sugar
- butter
- cinnamon
- old Rum from Martinique (substitute with Caribbean aged rum)

Peel the bananas, cut them in two, length ways. Pour lime juice over them and sprinkle them with a little of the sugar. Melt the butter in a frying pan and cook the bananas until each side is golden. Sprinkle them again with sugar and cinnamon; pour the rum over the bananas and when bringing to the table, set them alight. Your guests will enjoy, not only the fire works, but also the delectable, sweet delight of these Martinique Rum Flambé Bananas.

Enjoy - Josué

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About Josué, life and business in the

Josué Merced- Reyes is President of InterEmarketing, the Caribbean gastronomy, food and beverage consulting firm that specializes in the Hospitality Industry, as well as promoting products and services we enjoy.