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Always accompanied by white rice, the most common dishes are Cari (a local version of the Indian curry), rougail and jugged meats (civets in French). Curry consists of a base of onion, garlic and spices such as turmeric (called safran péï on the island) and masalé (the local version of Garam Masala), in which fish, meat, eggs; and finally tomato are cooked.
Creole comes from the Portuguese crioulo, from the verb 'to raise.' [6] In French, the term is créole.The word can refer to many things, but all of these things are the product of the mixing of three continents: the creole languages are a mix between a European language, a Native American language, and the languages brought by enslaved Africans.
Agriculture in Réunion is an important activity in the island's economy: [119] the agricultural territory covering 20% of the island's surface area employs 10% of the active population, generates 5% of the gross regional product and provides the island's main export.
Réunion Creole is the main vernacular of the island and is used in most colloquial and familiar settings. It is, however, in a state of diglossia with French as the high language – Réunion Creole is used in informal settings and conversations, while French is the language of writing, education, administration and more formal conversations.
Ingredients that are common in most islands' dishes are rice, plantains, beans, cassava, cilantro, bell peppers, chickpeas, tomatoes, sweet potatoes, coconut, and any of various meats that are locally available like beef, poultry, pork, goat or fish. A characteristic seasoning for the region is a green herb-and-oil-based marinade called sofrito ...
The gap in Réunion between the well-off and the poor is large and accounts for persistent social tensions. [1] The outbreak of severe rioting in February 1991 illustrated the seriousness of socio-economic tensions. [2] In 2007 the GDP per capita of Réunion at nominal exchange rates, not at PPP, was €17,146 (US$23,501). [3]
Hyderabadi Biryani, an Indian meat and rice dish.. Regional cuisine is cuisine based upon national, state or local regions. [1] Regional cuisines may vary based upon food availability and trade, varying climates, cooking traditions and practices, and cultural differences. [2]
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