Étouppnoui

Étouppnoui is a traditional dish originating from the islands of the French Caribbean, particularly Guadeloupe and Martinique. Its name itself is derived from the Creole language, suggesting a process of being "wrapped" or "stuffed." The dish typically features a filling of ground or finely chopped meat, often pork or chicken, mixed with aromatics such as onions, garlic, thyme, and various spices.

This flavorful mixture is then enclosed in a casing. Historically, this casing was often made from cured pork intestines, similar to how sausages are prepared. However, modern variations may utilize blanched cabbage leaves or even puff pastry for a less traditional but equally delicious presentation.

The prepared étouppnoui is then usually simmered or baked, allowing the flavors to meld and the filling to cook through. It is commonly served as an appetizer or as part of a larger meal, often accompanied by rice or a side salad. The exact composition of the filling and the chosen casing can vary significantly from one household to another, reflecting the diverse culinary heritage of the region. The result is a savory, often rich, and satisfying dish that is a staple in French Caribbean cuisine.