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<http://schema.org/text>
"Composed of a blend between African (accra, belele) and Indian (rice, colombo) roots, Guadeloupian cuisine is the most sophisticated cuisine of the Caribbean Islands. And as well as the &quot;boudin creole&quot; or the local rum being popular, the blaf (a spicy fish or seafood broth), the matoutou (a recipe made of crab), the ouassou (crawfish and crayfish with garlic and rhum), and the blanc-manger (a pastry made of egg whites and coconut milk) are the finest jewels of West Indian flavours."
<https://www.easyvoyage.co.uk/the-islands-of-guadeloupe/guadelupe>