🍽️ Cuisine
Sint Maarten, the Dutch southern half of a Caribbean island shared with French Saint Martin, has developed a distinctive culinary identity despite its small size. The island's cuisine reflects its history as a trading post—African, Dutch, French, and Indian influences merge in dishes that are uniquely Maartener.
Callaloo Soup
Caribbean Greens Soup
A hearty soup of Caribbean greens—traditionally taro leaves but often made with spinach—enriched with okra, crab, and coconut. Every Sunday on Sint Maarten starts with a pot of callaloo simmering on the stove.
Ingredients: 300g callaloo leaves or spinach, 6 okra, sliced, 150g crab meat (or salt pork), 1 onion, chopped, 3 cloves garlic, minced, 1 scotch bonnet pepper, whole, 200ml coconut milk, 500ml chicken stock, 2 sprigs thyme, 2 tbsp butter, Salt and pepper.
Preparation: Melt butter in large pot, sauté onion until soft. Add garlic, cook 1 minute. Add stock, coconut milk, thyme, and whole scotch bonnet. Bring to simmer. Add okra, cook 10 minutes until slightly softened. Add callaloo leaves and crab meat. Simmer 15 minutes until greens are very tender. Remove scotch bonnet and thyme stems. Use immersion blender, partially blend soup—leaving some texture. Adjust seasoning. Serve hot with johnny cakes or bread. The combination of coconut and crab creates a richness that makes this much more than simple vegetable soup.
💡 Don't fully blend—the soup should have bits of okra and greens visible for proper texture.
Conch Fritters
Fried Conch Bites
Golden, crispy fritters studded with tender conch meat—the quintessential beach snack sold at every lolos (local food stand) in Sint Maarten. Served with spicy mayo or pepper sauce.
Ingredients: 200g conch meat, finely chopped, 150g flour, 1 tsp baking powder, 1 egg, 100ml milk, 1 small onion, finely diced, 1 celery stalk, finely diced, 1 scotch bonnet, seeded and minced, 2 cloves garlic, minced, 2 tbsp fresh parsley, Oil for frying, Salt and pepper.
Preparation: Tenderize conch by pounding with meat mallet, then chop finely. Mix flour, baking powder, and salt in bowl. Beat egg with milk, add to flour, stir until just combined. Fold in conch, onion, celery, scotch bonnet, garlic, and parsley. Batter should be thick enough to hold its shape on a spoon. Heat oil to 175°C. Drop batter by spoonfuls into hot oil, fry 3-4 minutes per side until deep golden brown and cooked through. Drain on paper towels. Serve immediately with lime wedges and hot sauce. The secret is finely chopped conch—large pieces become chewy.
💡 If conch is unavailable, substitute with firm white fish like mahi-mahi—not as traditional but still delicious.
Guavaberry Colada
Island Rum Dessert
A frozen dessert drink featuring Sint Maarten's famous guavaberry liqueur—made from wild berries that grow only in the Caribbean hills. Traditionally served during the Christmas season when the berries ripen.
Ingredients: 60ml guavaberry liqueur, 60ml coconut rum, 120ml coconut cream, 60ml pineapple juice, 2 cups ice, Whipped cream for topping, Freshly grated nutmeg.
Preparation: Combine guavaberry liqueur, coconut rum, coconut cream, pineapple juice, and ice in blender. Blend until smooth and frothy. Pour into chilled glasses. Top with dollop of whipped cream and grating of fresh nutmeg. Serve immediately with straws. The guavaberry's unique wine-like, slightly bitter flavor is unlike any other fruit—it's the taste of Sint Maarten in a glass. During Christmas, locals go door to door singing for guavaberry, a tradition dating back centuries.
💡 Authentic guavaberry liqueur is made only in Sint Maarten—it cannot be replicated with other ingredients.
