Cuisine Reunion or Creole cuisine, the cuisine Reunion is the result of a mixture of influences from the kitchen Malagasy, French cuisine, Indian cuisine, the kitchen is African and Chinese food brought in island by successive immigrants. It is naturally spicy and rather invigorating. The kitchen Reunion, more than two-century old, is the ancestor of fusion cuisine that New Yorkers are proud to have discovered in the 70’s.
Appetizers:
It is not only an opportunity to absorb a punch or rum. It also opens the appetite to taste several appetizers, the most traditional are the samosas and hot pepper candy caps and stuffed peppers.
Thus, the preferred method of cooking of the dishes as an appetizer is fried, but you can also enjoy the caps, steamed SIAW watered, not to mention the candy chili, stuffed peppers (with pork) or chicken croquettes. There are often accompanying some peanuts.
The main course:
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 is then added to the tomato. The dishes can also optionally be flavored with ginger and kaffir lime zest one is usually very 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 Breda Mafani.
To accompany, served a one relishes a rougail tomatoes, green mango or eggplant, all heavily spiced.
For variety, we can prepare a rougail sausage, made with sausage and tomatoes cooked with spices and green pepper. It should preferably be accompanied by white rice or zembrocal: rice cooked with turmeric and which are incorporated red beans or grains. You can also opt for a masala, goat or chicken.
In general, the dishes without meat or fish are rare and so there are few vegetarian options. One of them is the cream, which is prepared from particular favorites. Otherwise, it is mostly the 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 court over a wood fire or in an outbuilding away from home is called the “kitchen”. It was then consumed in a banana leaf and often eaten with the hand.
Disparities Community:
It has existed and still exists some disparities community, although all share a Reunion lifestyle and culinary techniques. Traditionally some communities consume little or no certain dish to other communities. Of course, Muslims do not eat pork, not the famous rougail sausage, but other differences are observed. For example, white senior consume little pickle or the spice curry, unlike Malbars. The more readily consume Zarabes revenue well known in Mauritius as biriani or in India itself. These differences tend to disappear, of course, except for pork consumption.
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 in 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.
The rice cakes, cassava, yam, sweet potato and even specialties are.
Dessert:
This is usually seasonal fruit: mangoes (just as many varieties of succulents), Victoria pineapple (naturally sweet and sweet), litchi and longan in summer, guava trees in winter (cool season between May and September).
Otherwise, the candy you eat at any hour in small amounts include the rouroute sweet, sweet honey or tie, the latter two being fried.
There are also various cakes such as the potato cake, the cake ti’son (maize), fruit pies in season, etc. ..
Creole cuisine I Creole food