Category Archives: Creole recipe

Goat meat in the creole cuisine

Posted on January 16, 2012 by admin
Goat meat in creole cuisine

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Goat meat The goat meat is sold when it weighs between 7 and 12 kg live. However, we can do it down later for family consumption, the meat will be pink or red, firmer and “more pleasant to eat” The … Continue reading →

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What is creole pate in creole cuisine

Posted on January 8, 2012 by admin
what is creole pate in creole cuisine

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Creole paté The Creole paté is a typical food preparation from island of Reunion, Department of French and overseas outermost region of the European Union in the southwestern Indian Ocean. The Creole paté when salted, it is prepared with chicken … Continue reading →

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Cake sweet potato in reunion island

Posted on January 5, 2012 by admin
cake sweet potato in reunion island

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Cake sweet potato The cake sweet potato is a cake made from sweet potatoes that are consumed on the island of Reunion but also in the French Antilles. The basic ingredients necessary for its manufacture are: sweet potatoes, butter, eggs, … Continue reading →

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What is achards in creole cuisine

Posted on January 4, 2012 by admin
what is achards in creole cuisine

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Achards Achards are a culinary specialty Creole accompanying carry. Used by Portuguese sailors to preserve food, the recipe has spread throughout the Indian Ocean and even the Pacific. We found for example in New Caledonia (including pickled vegetables, bamboo, lemon … Continue reading →

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What is creole sauce in Reunion island.

Posted on January 4, 2012 by admin
creole sauce rougail mango

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Creole sauce The creole sauce ( rougail ) is an essential condiment to accompany the curry on the island of Reunion, indian ocean. A creole sauce rougail pepper (as defined in very little preparation seasoned spicy base to choose from: … Continue reading →

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What is rougail in creole cuisine

Posted on January 4, 2012 by admin
what is rougail in creole cuisine, rougail sausage

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Rougail The rougail is an essential condiment to accompany the curry on the island of Reunion, an overseas department of French and an outermost region of the European Union in the Indian Ocean. Very spicy, it is made traditionally diced … Continue reading →

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