Born from the fusion of different cultures, notably African, French and Caribbean, Creole and West Indian cuisine can be savored on many islands, led by Guadeloupe, Martinique and Réunion, but also in Haiti,Mauritius and even as far away as Louisiana. Rich and generous, Creole and West Indian dishes stand out for their abundance of color, sweet and savory combinations and spicy flavors that get the taste buds going.
Primarily an expression of Caribbean history, geography and culture, Creole cuisine highlights simple ingredients such as rice, beans, root vegetables, fish, seafood and meat through slow cooking, often simmered in a spicy sauce to give them depth.
Famous Creole dishes include gombo, jambalaya, rougail saucisse, cod accras, chicken colombo, poulet boucané, chicken or pork curry, boudin créole, samossas and cod chiquetaille. Side dishes often include rice and vegetables such as cassava, sweet potato, plantain and yam.
As for Creole desserts, most often made with fresh fruit such as mango or pineapple, these include coconut flan, sweet potato cake, banana tarte tatin and banana fritters. And of course, traditional drinks such as ti-punch, guava juice and local beer are a must.
Restaurants from Martinique, Guadeloupe, Reunion, Haiti and Mauritius... In Paris, West Indian restaurants are legion, guaranteeing a culinary voyage for taste buds and pupils alike. For a direct trip to ReunionIsland, head to Kossaidi, Maloya, Papa Yoyo, Loyo, Caffé Créole and La Charrette Créole. For lovers of Guadeloupean flavors, head for Gwada Café, Ti Case Créole, Corossol and Banm Bokit.
If you're in the mood for traditionalHaitian fare, head to Paradis Tropical, but if you're more interested in the wonders ofMauritius, head to Mauritius, Mascareignes, Filaos, Dodo andÎle au Cerfs!
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