La Cuisine Créole

 

 

Variée, d'origines lointaines, la cuisine créole tient d'avantage des ressources de la mer et de la créativité des inhabitants. Ce qui distingue la cuisine créole, c'est l'usage des épices, des piments, des fruits, des sauces et des fruits de mer. Venez découvrir le plaisir de nouveaux goûts et saveurs. Essayez toutes les recettes- vous ne serez pas deçu!

Une recette d'Haïti:

Griots (Haiti)
One Haitian specialty is griots. The Haitians often cook these and sell them right along the roads. Try these on toothpicks as a snack or serve as the main course along with rice and bean sauce.

2 pounds pork, cut in cubes
1 cup chopped onions
1/4 cup chives, chopped
1/2 cup lime juice
1/4 cup water
pinch of thyme
1/4 teaspoon salt
1/4 teaspoon black pepper
Put all ingredients in bowl and allow to marinate a few hours. Drain. Heat some oil, brown meat, then add marinade and simmer over low heat 30 minutes covered. Remove lid and increase heat to eliminate any liquid. Serve hot.

Haitian bean sauce
Rice and beans are the staple foods of Haiti. Cook one package of pinto beans in water until well done. Add salt to taste, a few whole cloves, a clove of garlic and a pinch of oregano and some salt pork. When the beans are very well cooked, remove cloves and garlic. Press at least one half or more of the beans through a colander. Add the thick pressed beans to the others. Serve with rice as a gravy.

Une recette de la Louisiane:

Creole Gumbo
Ingredients
4 tablespoons lard or oil
4 tablespoons all-purpose flour
1 large onion, chopped
1 clove garlic, minced
1/4 cup chopped bell pepper
1/4 cup chopped celery
1 bay leaf
1/2 dozen crabs, shelled (add claws)
1-1/2 pounds shrimp, peeled and deveined, or 3 to 4 pound fryer (young chicken), cut up
Salt to taste
Black pepper to taste
Red pepper to taste
2-1/2 cups very warm water
1/2 teaspoon gumbo filé (ground sassafras leaves)

Instructions
Brown fat and flour together until it makes a golden brown roux. Add onion, garlic, bell pepper, celery, and bay leaf. Saute until golden brown. Add crabs, and shrimp or fryer. Let cook. Also add salt, black pepper, and red pepper. Simmer 20 to 30 minutes. Add water. Let cook for about 45 minutes to 1 hour on low heat. Last add gumbo filé. Turn off heat. Serve with steamed rice.

Une recette d'Ile Maurice:

Rougaille Boudin
(Black pudding in tomato sauce)
Ingredients:

Method: Cut black pudding into 2 cm long pieces. Heat up half cup of oil in deep frying pan. When oil is ready, fry black pudding pieces in batches until crusty on the outside, but moist inside without burning. Discard all oil in frying pan except for two tablespoonfuls. Heat oil over medium heat. Add ginger, garlic, onion and thyme. Mix well and stir fry until chopped onion pieces become transparent. Add crushed tomatoes. Mix well and allow to simmer. Stur occasionally and allow to cook until sauce is well blended. Add salt and pepper to taste. Add the fried black pudding pieces. Gently stir into the sauce without breaking the black pudding pieces. Allow to simmer for five minutes. Sprinkle with the chopped parsley. Serve hot and eat with rice and lentils.

Une recette de la Guadeloupe:

Colombo de Porc

Ingredients:
800g porc meat
1 zucchini
1 aubergine
3 potatoes
1 green mango
7 cloves of garlic
4 chives
5 parsley sticks
2 chilis
1 thyme stick
1 onion
1 pinch of coriander and aniseed
2 spoonfull of massalé or Colombopowder
1 pinch of clovepowder
juice of 1 lemon,
vinegar, oil, salt, pepper
Preparation: 30min.
+ 30 min. soaking
Cooking time: 1 Hour
Season the meat, cut in pieces, with salt, pepper, 5 mashed garlic cloves, 1 chopped chili, the clovepowder and a little vinegar. Let it soak for about 30 minutes. Chop finely the chives, onion and the rest of garlic. Fry them gently in a bit of oil, then add the coriander, aniseed and thyme. Add the meat and the chopped mango and let brown the meat. Add the second chili. Chop the aubergine, the zucchini and the peeled potatoes. Add them to the meat with the massalé (or the Colombopowder), mixed with a little water, cover the meat with water, put the lid on the saucepan and let simmer about 50 minutes (stir from time to time). 5 minutes before the end of cooking, add the lemon juice.

Une recette des Seychelles:

Cari de poisson:

Ingredients For massalé:
2 tbsp coriander seeds
2 tsp cumin seeds
2 tsp black peppercorns
1 tsp cardamom pods
1 tsp cloves
small piece of cinnamon
1 tsp ground chilli
1 tsp grated nutmeg
For curry:
900g/2lb snapper or monkfish
salt and freshly ground black pepper
2 tbsp sunflower oil
2 onions, chopped
2 tbsp massalé
½ tsp ground turmeric
2 cloves garlic, chopped
small piece ginger, chopped
3 tbsp tamarind water
leaves from 2 sprigs thyme
½ tsp anise
450ml/¾ pint fish stock or water

Method

1. Dry roast the whole spices until lightly coloured and set aside to cool. Grind finely and stir in the chilli and nutmeg. It can be stored for up to 2-3 months in an airtight jar.
2. Cut the fish into bite-sized pieces, season with salt and pepper, and set aside.
3. Heat the oil in a heavy pan and fry the onion until golden. Stir in the massalé and turmeric and lightly fry. Add the pieces of fish, and all the other ingredients. Bring to a simmer and cook for about 10 minutes until the fish is ready.
4. Serve with rice.

Une recette de la Martinique:

Caramelized banana with rum sauce (dessert)

- 2 bananas
- 1 knob of soft butter
- 1/2 a sachet of vanilla powder, or, the pulp of 1/2 a vanilla pod
- 2 tablespoons caster sugar
- 1/2 glass of orange or pineapple juice (or any other exotic fruit)
- 2 tablespoons rum
- Some raisins

Cut the bananas lengthwise and brown them in a frying pan with the butter.
Keep aside the fruits in a plate.
Still on the heat, pour the sugar in the frying pan and allow it to slightly caramelise.
Add a handful of raisins, the vanilla, the orange juice and the rum. Cover up and allow it to cook for about 5 minutes.
Coat the bananas with this sauce. Serve warm.