In the Caribbean islands, reading a cooking book helps to understand our history. Have you ever asked yourself where do the dishes names come from?

The main inheritance is from the first Indian inhabitants, the Caribs and the Arawaks with the Matoutou (mixture with crabs), the cassava (Manioc bread), le tapioca (Manioc vegetable) and the méchoui (Barbecued mouton).
Stop! But you forget the spicy sauces and the seasoning, you will remind me.
Obviously, they all come from the indians as well. The Creole cuisine during three centuries got richer from diverse horizons and pleases us at Easter and Christmas but basically on a daily basis.

Let’s find out its origin!

Matété (dish with rice and shrimps)
Jambalaya (dish with rice with chicken, ham, sausages and shellfish)
Paëlla  (Spain)
Spicy stuffed or grilled crabs
Galicia  (Spain)  
Turtle soup      
Dan’quit (Large non spicy fritter)
Sinobol   
Blaf (Fish poached in flavoured stock)
Dombrés (Flour balls cooked in sauce) 
Black pudding
Accra (litter fritter stuffed with cod)
Calalou (Yam leaves)
And others such as the Trempage, Féroce, pâté en pot, soupe vieux z’habitants also from Mother Africa.
Paëlla  (Spain)

The Creole cuisine kept African names in the gastronomy terminology: didiko (breakfast), doucoune (maize pies), kanki (manioc and can sugar), langou (manioc and chocolate), grignoco (manioc and coffee), bébélé (soup), …
People from India, instead, brought the rice and with it … the colombo (curry dish).

What about the sweets, darling?

 

      


Menm Biten Menm Bagay

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