What is there to eat(typical food) on the island reunion(off the coast of france)?

Question

What is there to eat(typical food) on the island reunion(off the coast of france)?

Answer 1

On the road of spices, the Reunion Island is a veritable Garden of Eden, deserted in the beginning, it was used as a stopover for the Arab sailors, but was gradually populated by the French and the Madagascans from the middle of the 17 th century, later by the Africans and the Indians of India in the 18 th century and by the Chinese in the 19th century. They brought their culinary traditions with them. At this time, the kitchen of the Reunion Island was born, a veritable gastronomical interbreeding. Each recipe comprises thousand and one spices which give an incomparable to flavour to all these dishes.

A well-filled, coloured and spiced plate belongs to the daily universe of the réunionnais, all of mixed origins.

During your stay you will have many opportunities to appreciate the specialities of "the intense island".

With an aperitif:



Samoussas: fried triangles stuffed with meat and/or vegetables, of Indian origin

Bouchons: mouthfuls of meat, cooked in the vapour

Bonbons piments: a morsel of mashed peas

Sarcives: macerated pig in honey and soy sauce



Some entries:



Beignets of cauliflower, shrimp, bringelle

Palmiste in a salad or gratin

Typical sausages: creole roll, fromage de tête

Chouchou gratin, pumpkins



Main dishes:

Eating creole

The traditional creole plate is composed of multiple ingredients:



The rice, which is served in the form of "piton" or of "grass", depending on one’s taste.

After that: grains, curry, brèdes, and finally, variously spiced rougails and achards, that give the plate its lively colours.



Rice: basic element of the creole kitchen and common in all the ethnic groups, it can be white or it appears as follows:



Riz zambrocal, composed of rice, grains (beans, pea...), of meats (generally of the salt meat, such as sausages or boucané), with a bit of curcuma. The base of creole picnics.



Riz maïs: some families in the Plaines consume ground corn or mix the rice of equal qualtity or in different proportions, depending on their habits.

It is prepared like white rice and often accompanies meat dishes with sauce (in particular duck-cari).



Riz jaune:  It is prepared like white rice. Sometimes curcuma, thyme, salt, oil, pepper and lard are added. It can comprise grains or pieces of potatoes.



Riz chaufflé: rice from the evening before, which is reheated in the pan with onions, salt, garlic, a little green onion and chopped parsley and, depending on one’s taste, with pepper.



Riz cantonnais: white rice to which small pieces of omelette, ham and shrimps or other meat are added.



Grains: lenses, pea (peas of the Cape, round peas...); haricot beans, red or black; ... deliciously cooked in cream.



Cari: originally a Tamil name, meaning ragout; prepared with tomatos, finely chopped onions, garlic, gingembre, spices, salt and pepper crushed with the stone mortar income and is slowly cooked in a cast iron pot over fire. All kind of meat or fish can be cooked in this sauce, but it is the chicken cari which is mostly prepared.

The curcuma powder or "local saffron" gives it its pretty yellow color and a light perfume.

A "must": cari cooked over a wood fire.

For parties: caris of lobsters, bichic, eels or shells (dishes of pure luxury).



Rougail: a main dish, it is a cari without sauce.

The most famous is the rougail saucisse (curry of fumed or fresh sausages) but there is also the boucané rougail (curry of smoked pig meat) or the rougail chevaquines (small freshwater shrimps)....



Massalé: dish of meat (poultry, goat) or of fish, cooked with massalé powder (a mixture of Indian spices), which is prepared, at the end of the evening, with a broth of larson or moultani (consuming 3 different spices of Indian origin facilitates the digestion). It is the Indian counterpart to the Cari, which is highly regarded by the inhabitants of the Reunion Island.



The shop suey: a Chinese dish, most usually cooked by réunionnais made up of meat or fish cut in small pieces, marinated with Chinese and accompanied by fresh vegetables, sautés with sharp fire with the wok and decorated of a dependent sauce. Brèdes: name of Indian origin meaning "sheet good to eat". Sheets cultivated or gathered in full nature very appreciated in accompaniment of the principal dish. They are generally consumed in two ways: in fricassee (ex.chouchou, lastron...) or in bubble (e.g. brède morelle, cress, mouroungue...). They bring lightness and facilitates digestion.



Rougails: spiced condiments, spiced which accompany the curry, concoctés starting from fruits or of vegetables (tomato, mango, z' évis, "pistachio", "bringelle"...) They bring the small one more which level the finest palates thanks to exquisite savours of the combava, of the gingembre, gimgembre-mango and other perfumes exotic. Achards: Julienne of vegetables scalded to oil (cabbage, carrot, French beans, large peppers) seasoned curcuma, of gingembre, salt, pepper and a dash of vinegar.



Desserts

The most known cakes: potato, manioc, "Ti its" and think. the creole pie: left meat pie sweeten-salted. Stuffed with meats (chicken, pig), it is eaten traditionally out of aperitif at the time of Christmas, accompanied by small liquor glass of Marie Brizard. The trimming of pie bears the charming name of "govideau". Stuffed with papaw jams, goyaviers or others, it is eaten in dessert. Each one has its receipt. fruit tarts of season: tart with banana, pineapple, tart tatin with papaw, mango... paste goyavier (guava-of-China, delicious red small fruit having the characteristic to contain as much vitamin C than one kilo of oranges) with cheese of the Plains fruits or fruit salad of season: the Victoria pineapple, letchis, lacks, etc...



The coffee It is sometimes agreeably scented with vanilla.



The local drinks

Rhums arranges:  true institutions, are obtained while making macerate various ingredients in white rum (or rum cart) during a few months: aromatic herbs (citronella, grooves, vanilla, faham, gingembre...) and/or fruits (pineapple, letchis, goyaviers)etc. Each Réunionnais holds its trade secrets. They can be tasted with aperitif or like digestive.



- punches: mixed fruit juices, with proportions equal to syrup of sugar and white rum.

- Cot lemonade

- Edena water

- the water of Cilaos

- wines of Cilaos

- the Bourbon beers

Answer 2

Did not know the continents had moved that much :-)

Answer 3

Ummmm...Reunion Island is not off the coast of France, dude.  It's in the Indian Ocean east of Mozambique and southwest of Mauritius.

Did you by chance mean Corsica, which is in the Mediterranean Sea, between France and Italy?