Creole cuisine.

Creole cuisine is a mixture of influences both the Malagasy, French, Indian or African. These influences are more or less strong in Reunion island.

Spices are an integral part of Creole cuisine, in an amount more or less important as the taste of each dish is also noted by cooking and ingredients.
Some specialties of Creole cuisine:Cari, pickles, rougail in Reunion island.
Corn, sweet potato, manioc enter in the composition of creole cuisine.
The common drink in the Creole cuisine is the rum.

What is Creole cuisine

If you want to find all the flavors of Creole cuisine on Reunion island, the site creole cuisine and recipe page will delight you and allow you to try a cuisine and delicious.
The gastronomy reunion island is very diverse because of the history of the island. Exotic flavors, peppers, tropical coherence, simplicity, creole cuisine you wake up the senses.
The Cuisine creole  has been passed down from generation to generation, a single base, the multiplicity has made a full-fledged creole cooking ……

The creole cuisine can be enjoyed in Reunion island! You can try the recipe of the day, even to discover original dishes that you do not know, or want to discover. You can search by topic directly, side dishes, salads, punch, beef, fish, chicken, porc, vegetables.

Creole Cuisine: The staple food.

A small ritual is that the rice is placed at the bottom of the plate, the grains are added on top and finally, the dish. The chutney and pickles are served in a separate dish.

Finally the moment comes to taste: do not mix rough elements on your plate, draw in turn the dish, and let you go to find these flavors.

Rice.
The plain rice is boiled. Almost every reunionese adopted the electric rice cooker in creole cuisine. This allows the rice to cook unattended.

In creole food we also have the zembrocal, where are incorporated into the rice grains or potatoes, yellow rice with saffron rice and heated up chili and the rest of the previous meal is usually eaten in the morning.

Grains.
The grains used to irrigate rice. These are beans, red, yellow, white, black, lentils, peas Cape, green peas, etc …

Cari.
The cari in creole cuisine is made with meat, chicken, fish, crustacean or even eggs. They can be more or less spicy.

The rougail.
The rougail in creole cuisine is a spicy accompaniment, but it can also be replacing a curry, the Rougail sausage.

Creole cuisine dessert

Pies, cakes and other desserts are eaten, usually in the afternoon.
We never speak enough of bourbon vanilla and pineapple victoria that are celebrated worldwide for their extraordinary flavor. There are also many other fruits all as good as each other: bananas, mangoes, lychees, coconut, guava … They can make a lot of desserts or simply to enjoy as is. Creole cuisine.

Creole cuisine – homemade Rum

The rum is a preparation of which was soaked in rum various ingredients such as leaves or fruit. It is a specialty of island Reunion.

It is traditional to decorate the rum reunion as a traditional white rum Charrette, rum distillery Savanna Intense or rum River Mast and Isautier with spices, leaves, bark, candy or fruit to macerate.

The taste and flavor of rum obtained by a long maceration of the ingredients. There are classic recipes in creole cuisine, but each Reunionese prepares for rum according to his culture, his region, his habits, season or mood. Some rajoutent syrup for cane sugar relent.

Among the best known, one can note:

Spiced Rum
Rum ginger
Rum Vanilla
Rum litchi
Rum cinnamon

And more flavour in creole cuisine homemade Rum.