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Codfish acras of all varieties are a staple food throughout much of the Caribbean. In Martinique, though, they seem to be more prevalent.

This saltfish buljol recipe Trinidad style is a simple to make, spicy way to start the day that's great with johnny cakes, bake, bread, or even a bagel!

Souse is a soupy Caribbean broth consisting primarily of pickled meat culled from more exotic anatomic regions. Think head, feet, tail, etc.

Less is always more when mixing Caribbean cocktails. The White Empress Rum Cocktail, featuring Cruzan Rum from St Croix, is a great example.