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In page Martinique:

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Martinique has a hybrid cuisine, mixing elements of African, French, Carib Amerindian and Indian subcontinental traditions. One of its most famous dishes is the Colombo (compare kuzhambu (Tamil: குழம்பு) for gravy or broth), a unique curry of chicken (curry chicken), meat or fish with vegetables, spiced with a distinctive masala of Tamil origins, sparked with tamarind, and often containing wine, coconut milk, cassava and rum. A strong tradition of Martiniquan desserts includes cakes made with pineapple, rum, and a wide range of local ingredients.[citation needed]