• gourmet capital of the caribbean
    gourmet capital of the caribbean Come and discover the myriad flavours of St. Martin...

    St Martin's Restaurants
  • smile at life
    smile at life There is always something to discover on the Friendly Island... Photos, videos, wallpapers...

    St. Martin more than elsewhere
  • what to do in st. martin
    what to do in st. martin In St. Martin, seaside or landside, there's an activity for everyone...

    St. Martin's Activities
  • One year in St. Martin
    One year in St. Martin St. Martin hosts a whole series of events throughout the year where you can discover the island’s heritage and its rich traditions.

    St Martin's Calendar
  • destination st. martin
    destination st. martin Let's discover St. Martin, the "Friendly Island"...

    St. Martin Island
  • st martin, focus on
    st martin, focus on Each month, St. Martin invites you to discover the specifics of the island...

    Focus on...
  • accommodation in saint martin
    accommodation in saint martin Luxurious or charming hotels, authentic guest houses, dreamed villas. St. Martin offers so many accommodation possibilities.

    Accommodation in St. Martin

Okra Fungi

St. Martin specialty : Okra Fungi

okra fungiOkra Fungi is a typical recipe from St-Martin that st-martiners eat with fish on Saturday!
Yvette Cynthia Hyman-Connor added a personal touch to it!

Yvette Cynthia Hyman-Connor is known to be "the first lady of St-Martin cuisine" for "having distinguish herself by a combination of service and a personal touch and a tasty cuisine"!
She opened her restaurant Yvette’s restaurant in 1983 and wrote several cookbooks.
The recipe can be found in her last cookbook "From Yvette’s kitchen to your table".


puce-bleue INGREDIENTS

. 3 cups water
. 1 teaspoon sugar
. 2 tablespoons butter
. 1 ½ teaspoons salt
. 1 teaspoon vegetable oil
. 3 ¼ cups cornmeal
. 1 ½ cups okra, cut and boiled

puce-bleue DIRECTIONS

Pour water in a medium-sized pot. Add all ingredients, except okra and cornmeal; bring to a boil. Reduce heat.
Gradually, add cornmeal while stirring rapidly with a wire whisk. As texture begins to firm, add cooked okra and continue whisking until texture is firm.
Let stand for 4 minutes before serving.

The recipes of award-winning chef Yvette Hyman, "first lady of St. Martin’s national cuisine" and founder of Yvette’s Restaurant, a gastronomic institution on the Caribbean’s “best dining island” -- hailed in the Newsday, The Boston Sunday Globe, The Washington Post among other media.
Yvette’s book “From Yvette’s kitchen to your table” on sale at the Tourist Office at the price of 35$.

puce-bleue Discover recipes and culinary traditions of St. Martin