Reunion Island Cuisine is based on rice, beans, caris and rougails.

In the creole cuisine of Reunion Island, the "cari" is the most popular type of dish. While similar in some way to the better known Indian "curry" dishes, they are not really the same. For this reason, we have chosen to use the proper creole term "cari".

( phonetic: rugaj )
it is a mix of different ingredients used for side dishes such like our "tomatoes rougail" or main dishes such like our "sausages rougail ".

Chouchoux is a vegetable also called 'chayotte' or 'christophine'.

Originally from India, Massale/Masala is a spice blend made with coriander, cumin, fenugrec, mustard seeds, cloves and Indian saffron. It used in many recipes in Reunion Island and one of the most famous is "the goat massale".

Medley of vegetables and spices in a vinegar sauce.

Spicy Bean Fritters. "Bonbon" is a french term for 'candy' but this appetizer is far from sweet! A bonbon piment is a salty and spicy fritter.

"Bonne Mine" is a French expression which means "to have a good complexion, to look good". This recipe is made with carrots, herbs and rice, healthy ingredients for the skin.