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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.
A creole cuisine has also developed along the coast of Peru, with Spanish, African, Italian, and Chinese influences. [17] One of the signature dishes of Peruvian creole cuisine is ceviche, which is prepared with fresh fish that has been cured in lemon juice. Other dishes are ají de gallina, carapulca, and tacu-tacu .
Rum distillation contributes to the island's economy. A "Product of France", it is shipped to Europe for bottling, then shipped to consumers around the world. Brasseries de Bourbon is the main brewery of the island, with Heineken as shareholder. Façade of the Natural History Museum of Réunion Island in Saint-Denis
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.
On Monday, February 3, five celebrated Black chefs collaborated to tell a story of ingredients that have traveled to the United States through the African Diaspora.
La Possession (French pronunciation: [la pɔsesjɔ̃]) is a commune in the French overseas department of Réunion.It is located in the northwestern part of the island of Réunion, between the capital of Saint-Denis and the commune of Le Port.
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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