A very popular shellfish in Guadeloupe, the ouassou is a large freshwater prawn. Also called z'habitant in Martinique, the ouassou is prepared in various ways: grilled, flambéed with rum or in a fricassee eaten as a main course.
To make a Creole ouassou fricassee, you use oil, tomatoes, chilli pepper, garlic, onion, chives, allspice leaves, a bit of old rum and of course some ouassous! When cooked through, the dish is served with rice or local vegetables.
Nestled amid lush green countryside, the Pointe-Noire aquaculture park offers guided tours of the ouassou hatchery. You can learn about sustainable aquaculture and the farming of these famous shellfish.