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Boudin: A Story Of Sausage, Slavery And Rebellion In The Caribbean

This bloody fare was brought to the French territory of Guadeloupe by colonists, who set off deep racial tensions that still exist. But the messy sausage-making process also unites family and friends.
On the Caribbean island of Guadeloupe, boudin is a food entrenched in the history of colonization and slavery. Source: Melissa Banigan

The making of boudin is a visceral, bloody and time-consuming process in the French Caribbean territory of Guadeloupe. Boudin — whose name comes from an Anglo-Saxon word meaning "sausage" — was first recorded in ancient Greece by a cook named Aphtonite. A variation of it was mentioned in Homer's Odyssey as a stomach filled with blood and fat roasted over a fire.

Halfway around the world and thousands of years later, boudin was brought to some of the Caribbean islands by colonists. Yet unlike in mainland Europe, every bite retraces the dark history of colonization, the celebration of the abolition of slavery, and postcolonial culture on Guadeloupe.

In the island's beach town of Gosier, Pascal Maxo makes two kinds of boudin, using recipes that have been

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