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The Creole cuisine of Réunion is the food, culinary technique and typical dishes of the island of Réunion, France's dependency in the Indian Ocean. It is identified as Creole cuisine (in French, Créole ) because it is a mixture of eating habits and colonial culinary customs with native ingredients.
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.
According to writer and food scholar Dr. Scott Alves Barton, “Yams are considered to be the most common African staple aboard Middle Passage ships; some estimates say 100,000 yams fed 500 ...
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.
The optimal water temperature for coral at Réunion is between 23 °C and 28 °C. Increased surface water temperature related to global warming can contribute to disease and bleaching of coral reefs, as is apparent on Réunion. Natural cyclones and anthropogenic disturbances such as urban development of catchment areas affect the reefs of Réunion.
This is one of the Thanksgiving dishes you can make up to a week in advance. (Bonus: The flavors will meld and deepen while it hangs out in the fridge.) Get the Cranberry Sauce recipe .
Saint-Denis was founded in 1669 by Étienne Regnault, the first governor of Bourbon Island (as La Réunion was then called), on the northern side of the island, where a larger and more fertile plain was deemed more propitious for the development of settlements than the drier and more barren area of Saint-Paul on the western side of the island ...