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Réunion (French: Réunion or formally La Réunion; anciently Île Bourbon), is an island, located in the Indian Ocean east of Madagascar, about 200 km south west of Mauritius. Administratively, Réunion is one of the overseas départements of France. Like the other overseas departments, Réunion is also one of the twenty-six regions of France (being an overseas region) and an integral part of the Republic with the same status as those situated on the European mainland. The capital is Saint-Denis. Réunion contains most of the same ethnic populations as Mauritius: Indian (including Tamil), Vietnamese, African, Malagasy, Chinese and ethnic French - but in different proportions. Creoles, of various origins, make up the vast majority of the population. Whites make up approximately one-quarter of the population, Indians make up 21% and people of Chinese or Vietnamese ancestry most of the remainder. The predominant religion is Roman Catholicism (86% of the population in 1995), with Hinduism, Islam and Buddhism also represented. Reunion is unusual in that this island in the Indian Ocean was uninhabited until the middle of the 17th century. As a result the island's population is a mix of different nations and the cuisine of this island represents this inheritance. Many dishes are 'Caris' ie Indian-influenced curries and much of the cuisine is Indo-Muslim but with aspects of Mauritian cuisine. The island is also famous for its spices and these are a very important aspect of the cuisine. One notable feature is the use of vanilla in the cooking of savoury dishes and many dishes are served in a vanilla-based sauce. |
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The alphabetical list of recipes from Réunion follows (limited to 100 recipes per page). There are 12 recipes in total:
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Chillies (chili, chilé, ají) is an amazing spice that originates in Central and Northern South America. It was unknown in the Old World until the early 1500 but by 1549 had made its way across the world from Europe through Africa, the Near East and had reached China and Japan. Learn about the history of the spread of chillies and why this is such an amazing spice.
Many cooks are apprehensive about baking, thinking it to be an extremely laborious and involved process. Following a complicated recipe and ensuring that everything is 'just so'. In fact, the basic sponge cake recipe is a very simple one and this article takes you through some of the rules and pitfalls of baking and gives you two sponge cake recipes to try. Follow this guide and they will come out perfectly every time.
Ghana is one of the most fertile and productive of West African countries. It is also the inheritor nation of the Ga and Ashanti poeples, ancient rulers of West Africa. The cuisines of Ghana are diverse and characterized by he use of chillies, native spices and boiled eggs in the cooking. Here you will find two typical Ghanaian recipes.
Prue Leiths' 'Leiths Cookery Bible' is one of those books that you never new you couldn't do without. It is the one cookery book that you need on your bookshelf (not that it will stay there very long). To find out why this book is so indispensible why not read the review now?
The recipe here for moy-moy with pepper soup gives a vegetarian version of the classic West African 'pepper soup' (chilli-based stew). The moy-moy (or steamed black-eyed bean cakes) represent a Nigerian classic that's typically steamed in banana or plantain leaves. I've adapted the recipe to make them more muffin-like (which is better in terms of providing a substantial vegetarian meal).
Pork and Aubergine in Hot Sauce is a classic Chinese dish, heavily influenced by the cuisine of Sichuan, China, with its use of hot chilli sauce and mouth-tingling Sichuan pepper (actually a citrus fruit rather than a true pepper!). Learn the secrets of this simple but delicious dish today.
Barbecuing, or cooking meat directly above a flame, is a very traditional cooking method and probably represents humanity's oldest cooking technique. There is nothing like a summer outdoor barbecue and here you will find recipes for a classic kebab and sticky ribs both designed to make the most out of barbecuing.
Hazelnuts are an important part of the Autumn's bounty and humans have been collecting and harvesting them for many thousands of years. Today, however, we tend to use them only as nuts and do not cook with them. To re-dress the balance, here is an introduction to hazelnuts along with some hazelnut-based recipes for you to try at home.
Spring is the time for new resolutions and to make the best of fresh and new ingredients. Spring lamb and fresh rhubarb are at their best now and these two classic recipes show off these ingredients at their best. Here you will see some of the best of traditional British cookery that will allow you to make a spectacular meal from these ingredients.
Beef is a very flavoursome meat, as long as it is well matured, but it does have the cachet of being expensive and to be used only as a treat. Partly this is due to the history of beef as a high-status ingredient. Partly it's due to the cost of the better cuts. But you have a whole animal to consider and this article takes you through the history of beef eating and gives you a recipe for both the best and one of the poorer cuts of meat.