Reunion Island Food Guide

The plethora of races and nationalities has contributed to the amalgamation of cuisines from India, China, France, Madagascar and the African mainland making the local food, interesting and exotic but not too spicy or outlandish. Actually it is difficult to find any dish tasting like it did - instead French and other influences have enhanced and enriched the recipe. Eating is one of the favourite activities of Réunionese and mealtimes are family occasions – it is the women who cook at home while the island’s best-known chefs are men!   The regional specialty is ‘cari’, a truly Creole dish in which many ingredients are together simmered to perfection. On Réunion, the cari is made using Indian spices and local ingredients like meat, poultry, fish or seafood and contains garlic, onion, plenty of tomatoes, turmeric, cloves and ginger. Caris are best eaten with boiled rice, the blandness of which helps soothe the fieriness of the cari. The favourite special dishes of the islanders are carri bichique, carri tangue (hedgehog) and wasp larvae served in a dish called rougail. Traditional Indian, Chinese and French food is available at the many restaurants and cafes in Réunion that also serve good local and French wines.