Martinican pâté en pot

Pâté en pot is a Martinican soup made with goat meat, beef, or lamb and vegetables that was prepared for major family celebrations such as weddings or baptisms. It is a delicacy that takes several hours to prepare, which is probably what has prevented it from becoming a more frequent soup in the local diet. It is therefore always in the spotlight at an event. It is always beneficial to practice cooking it so as not to miss the great opportunity.


For 6 persons :

  • 700 gr offal of goat, beef, or lamb
  • 2 packets of soup vegetables (4 carrots, 1 leek, ¼ green cabbage, 600g giraumon (pumpkin), 1 potato, 2 turnips, 1 stalk of celery)
  • 1 bouillon cube
  • 1 bouquet garni (chive, parsley, thyme)
  • 2 limes
  • ½ glass of white wine
  • 1 red chilli
  • 2 onions
  • 6 cloves
  • 4 sheets of allspice
  • 3 cloves of garlic
  • Salt
  • Pepper
  • Oil
  • Capers
  1. Rinse the giblets in water then drain them and lemon them.
  2. In a saucepan where you will put about a liter of water brought to the boil, add the roughly chopped garlic, 2 leaves of allspice, 1 onion studded with 4 cloves. Salt and pepper lightly.
  3. When the water boils, add the meat offal and cook for 30 minutes, taking care to remove the foam.
  4. Drain the giblets and keep the cooking water.
  5. Wash and peel all the vegetables.
  6. Finely chop the cabbage, leek and celery.
  7. Also chop the onion, garlic and bouquet garni (cive, thyme, parsley) and leave them separately.
  8. In a casserole dish, brown the bouquet garni with the garlic, the onion and the cloves crushed in a little oil.
  9. Add the vegetables to the soup and salt lightly so that they make their water.
  10. Mix regularly to prevent the preparation from sticking.
  11. Drizzle with two ladles of meat broth. Let reduce.
  12. Add the meat and mix.
  13. Pour in the rest of the meat broth and add the bouillon cube. Add hot water if necessary.
  14. Simmer over low heat and covered for an hour.
  15. Remove the chilli at the end of cooking.
  16. Add the white wine, capers and the juice of half a lemon.
  17. Simmer for 15 minutes.
  18. Adjust your seasoning (salt) if necessary.
  19. Turn off the heat and let cool.