African Cuisine! Republic of Reunion

African Cuisine!

Republic of Reunion

The cuisine on Réunion Island is as mixed as the population. No dish still has its original taste because each one has been enriched and dressed up through the inspiration of Bourbonnais cooks and outside infl uences (French, Indian, Chinese, etc.). Dishes from each of these places are sometimes served together during the same meal.

The main local specialty is curry, a savory stew of meats, fi sh or shellfi sh, simmered with garlic, onions, ginger, cloves, turmeric, and other local spices. Curry is served with white rice, legumes (beans or lentils) and a spicy condiment called rougail made with tomatoes, lemon, and pistachios.

Rougail Sausage

https://uk.france.fr/en/news/article/discover-cuisinereunion-island

Rougail sausage is a type of curry made with smoked sausages and has nothing to do with the condiment. The same is true for rougail boucané, which is in fact a type of curry made with smoked pork. Serves 6

Ingredients:

• 2.25 pounds (1 kg) saucisses de la Réunion (Réunion sausages), smoked and roughly cut.

As a substitute use saucisses de Toulouse (Toulouse sausages) • 3 or 4 onions, finely chopped • 6 to 8 small tomatoes (variety: olivette or another heirloom variety), diced • chives • curry leaf • 4 or 5 garlic cloves • ginger • rice (preferably basmati) • different legumes (lentils, white beans, butter beans, etc.) • thyme • turmeric • bird pepper (to taste) • kaffir lime

Directions:

• Prepare the rice in a rice cooker (steamed rice). • The legumes: heat the legumes in a pot of water with 1 teaspoon of turmeric, 2 sprigs of thyme (preferably fresh). Add salt to taste. • The tomato rougail: mix a diced tomato with a pinch of salt, the bird pepper, and a little kaffir lime zest. Set aside in a cool place. • The sausages: peel the garlic and the ginger.

Prick the sausages and then blanch them to remove some of the fat. Cut the sausages in ¾ or 1 ¼ inch (2 or 3 cm) pieces. Heat 2 tablespoons of oil. • Add the sausages to the hot oil. Brown them along with the onions. Once they are nice and brown, drain the excess grease. Cook over low heat with the tomatoes, garlic, ginger, and curry leaf. Let simmer until the sauce is consistent (avoid adding water, as this will dull the taste of the sausages). Sprinkle the dish with chives just before serving. • Serve the rice first, then the legumes over the rice, and the rougail to the side. Always serve the pepper on the edge of the plate.

Coral Trout Curry

https://en.reunion.fr/discover/gastronomy/reunionesecreole-recipes/ Creole recipes are easy to prepare and will tantalize your taste buds during a meal. Discover at home the delicious flavours of Reunionese cuisine by following the Creole recipes. Serves 4

Ingredients:

• 1 nice sized coral trout: 1,5 kilo • Onions 300g • Ripe tomatoes 400g • 8 to10 cloves of garlic • salt • 12 hot peppers • 1 piece of zest of combava or 3 combava leaves • 1 piece of ginger • ½ teaspoon of saffron • 1 branch of thyme • 5 soup spoons of cooking oil

Directions:

• Clean the fish, and cut it in 2 cm wide long slivers.

Also cut the head in two along its length if it’s large.

Otherwise, leave it whole. • Finely ground the onions lengthwise • Finely cut the tomatoes • Crush the garlic, the salt, the hot peppers, the ginger and the combava together • Heat cooking oil in a casserole. Brown the onions and the thyme. Add the spices and turn. • Add the saffron and then the tomatoes. Turn the contents quickly. • Cover and let cook on a small flame for 8 to 10

minutes • Add ½ of a glass of water. Mix the sauce. Put the pieces of fish inside. Cover and let it cook for 8 minutes. • Turn over the pieces of fish without damaging them, and continue to cook for another 8 minutes on a medium flame • Add more water according to the amount of sauce desired. • Carefully mix and let simmer a couple more minutes. Serve hot, with parsley and finely cut scallions

Zembrocal Rice

https://en.reunion.fr/discover/gastronomy/reunionesecreole-recipes/zembrocal-rice-recipe/

Zembrocal rice is a typical dish of Reunion Island. “Boucané” is a piece of pork that has been smoked to give it a very characteristic taste. Zembrocal rice can be served as a complete dish. It makes a simple accompaniment for sausage rougail (spicy stew), boucané (smoked meat) rougail, or chicken curry. Zembrocal can also be made in a vegetable version without meat: potato zembrocal – sweetpotato zembrocal – pea zembrocal – kidney-bean zembrocal – butter-bean zembrocal.

Ingredients:

• 400g boucané (or smoked bacon pieces) • 250g kidney beans • 750g rice • 2 onions • 3 garlic cloves • salt • 3 tablespoons oil • 1 tablespoon turmeric

• 1 sprig thyme

Directions:

• Bring the beans to the boil in at least half a litre of water. Simmer for 1 1/2 hours Skip the first step If you are using tinned peas. • Chop the onions finely and crush the salt and garlic together. • Remove the beans from the heat and leave to one side in the cooking water. • If you have a piece of boucané, cut it into small pieces and remove the salt by boiling for 10 minutes. Otherwise, fry the bacon pieces until brown. • In a saucepan, heat the oil, add the onions and garlic and fry until brown, then add the thyme and turmeric. Cook on a low heat, stirring occasionally. • When the mixture begins to turn a nice golden brown, add the pieces of boucané (or bacon) and the kidney beans. Cook for another 5 minutes. • Wash the rice until the water runs clear. Add the rice to the saucepan with a large glass of water, stir well and leave to simmer gently for 45 minutes.

Authentic Reunion Prawn Dish

https://www.stirlinghealthfoodstore.co.uk/recipes/19828/ authentic-reunion-prawn-dish.htm

Ingredients:

• 1 kg fresh prawns • 1 piece fresh ginger • 1 sprig fresh thyme • 1 tsp turmeric • 100 g brown basmati rice • 2 red chillies • 3 large onions • 300 ml water • 6 large tomatoes • 8 cloves of garlic • salt

Directions:

• Clean the prawns is needed by cutting the head and splitting the shell to clean the inside. • Peel and cut the garlic and ginger and mix them with the chillies and salt. • Peel the onions. Chop the onions and cut the tomatoes in large pieces. • Cook the brown basmati rice for around 30 minutes, until tender. • Heat the oil and add the chopped onions.

Fry for around 10 minutes on low heat until they are browned and soft. Add the garlic/ ginger mix and fry for another minute. Add the tomatoes, water, turmeric and thyme and cook until it resembles a sauce. Depending on which prawns you are using, cook for either 3 minutes for small ones or 7 minutes for jumbo prawns. Serve with brown basmati rice.

infused Rhum

https://en.reunion.fr/discover/gastronomy/reunionesecreole-recipes/recipe-for-infused-rum-2/ Cocktail inspired by the local lifestyle, climate and mountains. This intense cocktail reflects the terroir of Reunion Island. The ultimate in taste and freshness, for sharing. The perfect balance between tradition and innovation in Reunion.

Ingredients:

• 4 cl* agricultural rum • 2 cl lime • 1 cl barley syrup • 6 cl freshly squeezed Victoria pineapple juice • 1/4 vanilla pod, opened and extracted into the shaker * centilitre

Directions:

• Pour all ingredients into the shaker. • Fill with ice cubes and shake vigorously. • Pour the cocktail into a 29 to 33cl rocks glass, filled with ice. • Decorate with three pineapple stems and two glacé cherries. • Add a few drops of Angostura bitters. Image credit: thepetitgourmet.com, VectorStock, recettes-papounet.com