For my Global Journeys Destination I will go to Martinique to observe the postcolonial effects of colonization in Martinique, specifically in Fort de France. I chose Martinique for my global destination because I wanted to practice my French without going to France since I had visited two years prior. On the itinerary, we will visit La Savane des Esclaves (a slavery plantation museum) and Musee de la Canne (a sugar cane refinery museum) among other things. Because of this, for my socio-economic and political perspective, I will speak on the economical and cultural effect of sugar cane plantations on the island of Martinique.
Martinique was first “discovered” by Christopher Columbus in 1502, but wasn’t colonized until the 17th century (1601). On October 31, 1636, King Louis the 13th authorized the use of slaves. This was important because with the addition of slavery began the exponential expansion of sugar cane plantations. Second only to the production of bananas, sugar cane was used primarily for two industries: sugar and rum. Rum is an alcoholic beverage distilled from sugarcane byproducts like molasses or sugarcane juice.
Bananas weren’t introduced to the island of Martinique until 1736, a full century later, by royal order as food for slave communities. Bananas were planted twenty-five trees per slave and became a staple food of the island. Bananas weren’t exported for profit until 1892.
Recognizing the large effects sugarcane and bananas had on the development of Martinique, both economically and environmentally, for my global journeys food I chose: Banana Tarte Tatin.
Banana Tarte Tatin is a traditional Martinique dessert. Originally from France, a Tarte Tatin is an upside-down pastry in which the fruit is caramelized in butter and sugar before the tart is baked. Said to have been made on accident, Tarte Tatin is the signature dish of Hotel Tatin. Normally made with apples, the recipe changed as it made its way to Martinique. Such as the apples being subbed out for bananas and the addition of rum in a rum sauce.
The complete recipe for this dessert is (at least the one I used):
Banana Tarte Tatin
1 sheet frozen puff pastry
2 tablespoons butter
½ cup rum sauce
3 bananas, cut crosswise into ½-inch slices
And to make the rum sauce, I used:
1/2 cup cream (whipping or heavy)
1/2 cup butter
1/2 cup sugar (dark brown)
1/2 cup sugar
2 tablespoons corn syrup (light)
3 tablespoons rum (dark)
Following the above recipe, I attempted to make Banana Tarte Tatin for myself. While it was fun to create, I’m not a professional wasn’t entirely sure of what I was doing. But as far as taste went, it wasn’t my favorite. As a dish who’s main ingredient was banana, it shouldn’t have shocked me how strong of a flavor it would be. Separately, the bananas taste great, as well did the pastry, but together, the texture was weird.
Hopefully I’ll get the opportunity to taste a “real” Banana Tarte Tatin and redeem my palate. Until then, here are pictures of my attempt.
Franklin, Rebecca. “Banana Tart from Martinique.” The Spruce Eats, TheSpruceEats, Jan. 2018, 22, www.thespruceeats.com/banana-tarte-tatin-recipe-1375136.