It would had been a giant Martinique.
Most of Martinique's population is descended from enslaved Africans brought to work on sugar plantations during the colonial era, generally mixed with some French, Amerindian (Carib people), Indian (Tamil), Lebanese or Chinese ancestry. Between 5 and 10% of the population is of Indian (Tamil) origin. The island also boasts a small Syro-Lebanese community, a small but increasing Chinese community, and the B?k? community, descendants of European ethnic groups of the first French and Spanish settlers, who still dominate parts of the agricultural and trade sectors of the economy. Whites in total represent 5% of the population.[11]
The B?k? population (which totals around 1% of Martinique's population,[12] most of them being of aristocratic origin by birth or after buying the title) generally live in mansions on the Atlantic coast of the island (mostly in the Fran?ois - Cap Est district). In addition to the island population, the island hosts a metropolitan French community, most of which lives on the island on a temporary basis (generally from 3 to 5 years).
There are an estimated 260,000 people of Martiniquan origin living in mainland France, most of them in the Paris region. Emigration was highest in the 1970s, causing population growth to almost stop, but it is comparatively light today.
Today, the island has a higher standard of living than most other Caribbean countries. French products are easily available, from Chanel fashions to Limoges porcelain. Studying in the m?tropole (mainland France, especially Paris) is common for young adults. Martinique has been a vacation hotspot for many years, attracting both upper-class French and more budget-conscious travelers.
Martinique has a hybrid cuisine, mixing elements of African, French, Carib Amerindian and South Asian traditions. One of its most famous dishes is the Colombo (compare Tamil word 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
Santo Domingo would have been the PARIS of the South!! wow...
(but I hear that the racial tensions there are pretty bad which they are NOT here!)