Creole cuisine info

Cuisine of Reunion or Creole cuisine, cooking of reunion island is the result of a mixture of influences from the Malagasy cuisine, French and Indian, cooking from East African and Chinese food brought in island by successive immigrants.

It is naturally spicy and relatively hearty.
The creole cuisine from island of reunion, more than bi-centenary
is the ancestor of fusion cuisine that New Yorkers are proud to have discovered in 70 years.

Creole cuisine appetizers

Appetizers in creole cuisine is a part important of the meal. It is not only an opportunity to absorb a punch or rum. It also opens the appetite to try several appetizers including samosas are the more traditional or candy chili, stuffed peppers and caps.

Thus, the preferred method of cooking of the dishes as an appetizer is fried, but you can also try plugs, steamed SIAW watered, not to mention the candy chili, stuffed peppers (with pork) or chicken croquettes. There are often accompanying some peanuts.

Creole cuisine the main course

The Creole cuisine is always accompanied by rice, the most common are flat squares, local version of Indian curry and stews. The square consists of a base of onion, garlic and spices like turmeric on which fried fish, meat, eggs and which then added the tomato. Dishes can also optionally be scented with ginger and zest of a kaffir lime is generally appreciated.

Chop suey (with rice and not with pasta) and other Asian dishes such as pork with pineapple are also very common.
It is almost always with the preparation of grains, such as lenses Cilaos example. It supports, in addition to flat-grain, cooked or raw green called brèdes when cooked, for example brèdes Mafani.

To accompany, is served a one relishes a rougail tomatoes, green mango or aubergine, all heavily spiced.
For variety, we can prepare a rougail sausage, made with sausage and tomatoes cooked with spices and green chilli. It should preferably be accompanied by white rice or zembrocal: rice cooked with turmeric and which are incorporated red beans or grains (the Cape peas). You can also opt for a masala, goat or chicken.

In general, the dishes without meat or fish are rare and so there is little vegetarian solutions. One of them is the cream, which is prepared especially from favorites. Otherwise, it is mainly poultry are consumed.

Cooking is pushed. The traditional way of preserving meat is boucanage, and cooking is done in cast iron pots. Traditionally, the main course was also prepared in the yard over a wood fire or in a small outbuilding out of the house called the “kitchen”. It was then consumed in a banana leaf and often eaten with hands.

Creole cuisine disparities Community

It has existed and still exists some disparities community, although all share a Reunion lifestyle and cooking techniques. Traditionally some communities consume little or no flat some other communities. Of course, Muslims do not eat pork and not the famous rougail sausage, but other differences are observed.

For example, the senior White consume little pickle or the spice curry, unlike Malbars. The Zarabes consume more readily revenue well known in Mauritius as biriani or in India itself. These differences tend to disappear, of course, except for the consumption of pork.

Creole cuisine the drink

Before meals, we take a rum with lychees, mango, or pineapple, the list goes on.
Another typical drink syrup is prepared from tamarind. Always popular, sodas taste of pineapple, litchi and lime products on the island are sometimes replaced by international drinks from the supermarket.

A wine produced in the island is the wine of Cilaos, but production remains at present too small to be consumed by all.
Rice cakes, cassava, yam, sweet potato and even are also specialties.

Creole cuisine the dessert

This is usually seasonal fruit: mangoes (many varieties all equally delicious), Victoria pineapple (naturally sweet and sweet), lychees and longans in summer, guava in winter (cool season between May and September).

Otherwise, the treats we eat at any hour in small quantities include the rouroute sweet, sweet tie or sweet honey, the latter two being fried.

There are also different cakes such as sweet potato pie, cake ti’son (maize), fruit pies in season, etc …

Enjoy and try the creole cuisine.