Martinique's gastronomy is highly varied and is known for its African, Caribbean and European influences. The most common dishes are: • Le Féroce d'Avocat: This dish is traditionally breakfast. It has avocado, cassava flour and salty fish. They can also be found with lobster or crab meat. • Accra de morue: In the form of a donut, it is the most common dish in Martinique. It is made stuffed with fish or cod and eaten as a starter or appetizer. • Boudin Créole: It is made of pork. Also, they have the Boudin Blanc which is made with white sausage. This is a traditional dish at Christmas time.
In Martinique the temperature all year round averages 26 ° C. March, April and May are the hottest months. One thing to note is that Martinique has a rainy season (May to November) and a dry season (February to April).
The official language is known as French, but locals also speak Martiniqué Creole (Créole martiniquais).
The official currency of Martinique is the Euro.
