Porc-Colombo, the national dish of Guadaloupe, is a Caribbean Creole pork stew made with Colombo seasoning. When slavery was abolished in French Guadaloupe in 1848, indentured laborers from India and Sri Lanka immigrated to work the archipelago's sugar plantations. Colombo seasoning, which gets its name from the capital of Sri Lanka, is a curry combining French herbs and Indian spices, which can include turmeric, brown mustard seed, coriander, thyme, peppercorn, fenugreek, and allspice.

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Recipe is from here.

1. For the Colombo powder, grind all the spices together.
2. Marinate the meat in 5 of the garlic cloves, 1 of the chillies, the clove powder, a splash of vinegar, salt and pepper for 30 minutes.
3. In a little bit of oil, fry the onion, chives, remaining garlic, fennel/anise, coriander and thyme for a few minutes.
4. Add the meat, green mango and remaining chilli and brown the meat.
5. Add the aubergine, courgette, potatoes and 2 tbsp of the Colombo powder (this will leave you with a small amount of leftover Colombo powder – we used it as a spice rub on some pork steaks later in the week).
6. Add enough water to the pan that the meat and veg are just covered and simmer for around 50 minutes, stirring from time to time.
7. Five minutes before serving, add the lemon juice.