The butterfly-shaped island of Guadeloupe is one of my favorite spots in the Caribbean region.
I have always loved its intriguing mixture of French culture filtered through the Caribbean and Africa.
For many years I used to journey there annually for the Fete des Cuinsinieres in August.
Photo: Shanna Jones
I would always stay with my friend, Maryse Pochot, in Pointe-a-Pitre, the capital.
Then, we’d head back to Maryse’s home on a hill overlooking the town.
And I’d head to my bedroom to add yet another set of things to my invariably overloaded luggage.
(It is better for your stomach to burst than to waste good food!)
Place the egg whites on a plate or, better yet, on a deviled egg plate.
Season with salt and pepper; mix thoroughly with a fork until smooth.
Place the mixture in a pastry bag or a plastic baggie with one corner cut off.
Pipe the mixture into the egg whites.
Garnish with a dusting of paprika, if desired, and serve.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
