along the roof. Wood is still the most important material of local crafts. Music Like on all the islands of the Lesser Antilles, music livens up life of the people from les Saintes. The musicians who, in the past, occupied squares to play West Indian and French tunes with their accordions, violins and harmonicas are now replaced by small bands which provide rhythm to the parties and carnivals of the islands. (SOS band, Unison, Mélody Vice, Explosion, etc.) The traditional music (Creole Quadrille, Biguine, mazouk from Martinique) is still present for the folk balls when the inhabitants wear their traditional costumes and sing the island's creole hymns Viv péyi an nou, viv les Saintes an nou ("Long live our country, long live our les Saintes") or Viv Terre-de-Haut ("Long live Terre-de-Haut") for official occasions such as ministerial visits or the island's patron saint's day on 15 August. Gwo ka music, contrary to on neighbouring Guadeloupe where it comes from, made only brief appearances to les Saintes, and has not integrated into Les Saintes traditions. Haitian Compas music and the Guadeloupean combos of the 70s (les Aiglons, la Perfecta, etc.) are very appreciated and are played in all the celebrations of life (marriages, public baptisms, balls, etc.). The Creole waltz remains the traditional emblem of the opening of the ball for the newlyweds of the archipelago. Zouk, Salsa, Merengue, Dancehall, French and international varieties of music are popular with young people who dance to these rhythms in bars and clubs. Les Saintes have also inspired the Guadeloupean singer Francky Vincent who dedicated a title to the archipelago: Le tourment d'amour. A singer from les Saintes called "Joyeux des cocotiers" who sang the songs La cousine and Pina colada coco loco became famous in the French Antilles as part of an illustrious band from Terre-de-Bas: L' Étoile des mers which created the titles: La vi péchè (L'an mè la enragé), Pwoblèm and Ti marin péchè. Cuisine The food of the islands is mainly composed of products of the sea and creole culinary dishes. These include fish Court-bouillon, Colombo (a creole dish of meat spiced with curry, curcuma, saffron and cumin), black pudding, and accras de Morue (saltfish). Some typical specialities are: Le "Tourment d'amour": a small tartlet consisting of a pie crust pastry, with jam (traditionally coconut) wholly covered with a sponge cake. These tartlets are very widespread in the archipelago, and