Reunionese cuisine, like any world cuisine, has its own codes of practice. The appetizer holds an important place within the Reunionese culinary tradition. Samosas, bouchons (meat-based appetisers wrapped in pastry) and bonbons piments (miniature spiced doughnuts) are enjoyed as a means of whetting the appetite.
Main courses – generally fish, pork or poultry-based – are accompanied by rice, grains, brèdes (amaranth greens), achards (spicy vegetable relish) or tomato rougail (typical Creole sauce). In all of these dishes, spices such as ginger, saffron (or turmeric) play a leading role.
As for sweets, these are generally enjoyed in the afternoon, rather than as a dessert following a meal. Usually in the form of fritters or flour-based cakes, these are eaten as a treat during a tea break. To round off a meal, delicious seasonal fruits are the choice of preference, something of which there is no shortage on Reunion Island.
If you have to wait a while before tasting this authentic and colourful cuisine, why not discover the dishes by looking at our pictures…