The creole cuisine is an harmonious mixture between the richness of the sea and the culinary creativity of the people. Taste the savoury fritters od cods and vegetables, sip the Colombo sauce which goes with various meats types and drink the delicious Ti-punch to slake your thirst.

Small culinary lexicon of the creole cuisine :

ACCRAS = little fritters of cod or vegetables served hot
BALOON = little fish of long shape eaten fried
BEBELE = dish made of tripe dombres and unripe bananas
BLAFF = spiced court-bouillon for fish
CABRI = little young goat cooked with colmbo sauce or boucané
CALALOU = herbs & back fat soup
COLOMBO = spicy indian sauce
CRANE DE TERRE = crab with a fine flesh, feeded with coconut
DOMBRE = small roll of flavour
FEROCE = dish made of avocado, red pepper, manioc and cod
MIGAN = mash of bananas & bread fruit
OUASSOUS = big crayfish
SOUSKAI = dish made of grated and soaked unripe fruits
TI-PUNCH = drink made of rum, sugar; syrup-cane and green lemon