 One of its most famous dishes is the Colombo (compare kuzhambu () for gravy or broth), a unique curry of chicken (curry chicken), meat or fish with vegetables, spiced with a distinctive "masala" of Tamil origins, sparked with tamarind, and often containing wine, coconut milk, cassava and rum.A strong tradition of Martiniquan desserts and cakes incorporate pineapple, rum, and a wide range of local ingredients.Aimé Césaire is perhaps Martinique's most famous writer; he was one of the main figures in the négritude literary movement.