7 billion neighbors

Cuisine: journey to Creole lands

Audio 48:30

Rougail_saucisse_et_zambrocal_rice © Benoît Prieur / Wikimedia Commons / CC BY-SA 4.0

By: Emmanuelle Bastide |

Margot Hemmerich

2 mins

Accras, sausage rougail, christophine gratin, Antillean blood sausage, chicken colombo, banana fritter... are dishes well known to fans of Creole cuisine.

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Generous and fragrant, Creole cuisines are the fruit of interbreeding and traditions.

Present in the Caribbean Sea as well as in Reunion or Mauritius in the Indian Ocean, Creole recipes are imbued with Malagasy, Indian, but also French or American influences.

What are the real Creole recipes?

How to highlight a culinary heritage spread over different continents?  

With :

Anto Cocagne

, "Chef Anto", chef at home, author of

Leslie Belliot,

 culinary consultant, creator of the

sauce and condiment brands .

Content creator and author of the

Brice Laurent Dubois

, chef of Martinican origin, host of the

broadcast on Outre-Mer, la 1ère, and co-host of

, a magazine broadcast on France 3 

And a report by

in Réunion in the kitchen of Pepe Dofe, who has been living in Saint-Denis de la Réunion for 8 years.

He receives us in his small restaurant located in the heart of the city but away from the hustle and bustle, in a rather suburban street.

Inside, a warm atmosphere of a traditional kitchen where pans and pots are piled up behind the counter.

Besides, only regulars or customers interested in Creole culture and cuisine come to Pepe Dofe.

The chef cooks only with fresh products from La Réunion.

Himself mixed race, or "zoreol" as he calls himself, son of a "metro" parent and a parent from Reunion, he puts a bit of himself in his cooking.

Even if it presents today one of the most traditional dishes of Reunion: sausage rougail.    

The report of Margot Hemmerich in the kitchen of Pepe Dofe in Reunion

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Musical programming:

► 

- Meryl

►

- Beverly Bardo

Shrimp Dombrés by Leslie Belliot

In the West Indies, dombrés are, by definition, small balls of dough cooked with pulses (lentils or red beans) and pieces of salted meat (bacon, pigtail) or in a tomato-based sauce and shellfish (ouassous, crayfish, prawns, crabs) as for this recipe.

► Ingredients

500g unshelled raw prawns

1 onion

2 cloves garlic

4 sprigs of flat-leaf parsley

4 branches of chives

2 tomatoes

1 tbsp tomato puree

1 sprig of thyme

1 leaf of India wood

annatto oil

1 hot or vegetarian pepper

Marinade

1 lime

1 vegetarian chili

salt pepper

Ombré paste

300g flour

20 cl of lukewarm water

1 pinch of salt

► Preparation

Marinate the prawns with the marinade ingredients and refrigerate for at least 2 hours (ideally overnight).

Prepare the ombré dough by mixing the flour, water and salt.

Make the ombré (size of an olive).

Reserve in a floured dish.

Chop the onion, garlic, chives, parsley and tomatoes.

Fry the chopped condiments with the thyme and logs in a drizzle of annatto oil.

Add the tomato, the concentrate and let reduce for 2 minutes, stirring.

Add the prawns, mix, and cover with water.

Then add the ombrés and a chilli.

(If you use a hot pepper, please do not pierce it... it must remain intact, at the risk of having an inedible dish)

Cover and simmer for 20 minutes, stirring occasionally.

Add water if necessary during cooking.

Adjust seasoning.

Sprinkle with a squeeze of lemon juice at the end of cooking.

Caramelized banana cake by Chef Anto

►Ingredients for 6 people

7 sweet medium ripe bananas

100 g melted sweet butter

100 g cane sugar

50 g flour

3 eggs

1 tsp ground cinnamon

1 pinch of nutmeg

Le zest of 1 lime

1 tsp vanilla extract

1 pinch of salt

► Caramel

180 g caster sugar

3 tbsp water

1 round mold (diam. 20 cm

) ►Preparation

Prepare the caramel by pouring the sugar into a saucepan. powder with water.

Heat the mixture while stirring and let the caramel take on a nice blonde color for a few minutes.

Pour and spread the caramel obtained in the bottom of the buttered mold.

In a bowl, mash 5 bananas with a fork.

Add the eggs, flour, butter, sugar, salt and spices.

Mix the preparation.

Arrange the other two sliced ​​bananas in the bottom of the mold, on top of the caramel.

Pour the batter over the banana slices.

Bake for 40 minutes at 150°- (th.5).

Check the cooking and if it is cooked unmold the cake on a plate.

Leave to cool before eating.

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