7 Dishes of Reunionese gastronomy to Discover

If Reunion Island is called that way, it's because it's a gathering of a variety of cultures and different influences. Thus, its cuisine mirrors its diversity: multicultural and rich in countless flavors. To give you an idea of what you'll taste on Reunionese soil, here are some of the best dishes from Reunion Island.

The "rougail saucisse"

A true star of Reunionese gastronomie, the rougail saucisse is a must-have that is found absolutely everywhere on the island, enjoyed by all local families. Whether in takeout containers, on restaurant menus, or in beach picnics, it is savored on all occasions. Simply put, it consists of large slices of smoked sausage bathed in a tomato and spice sauce, accompanied by white rice and red beans.

Samoussas and bouchons

At the aperitif, Reunionese don't settle for simple chips or peanuts. In their tradition, it's all about samosas and bouchons. Samosas have gradually made their way into Europe. So, you probably already know these small triangular-shaped fritters, filled with meat, vegetables, fish, or cheese. Many food trucks sell them all over the island, and Reunionese love them! They accompany these with "bouchons," small pork meatballs wrapped in a thin dough and steamed. All of this is enjoyed with mayonnaise, ketchup, or soy sauce, no matter the time of day.

The bread "bouchon gratiné"

By the way, know that there's a completely different way to enjoy "bouchons": in a sandwich. Ideal for eating on the go, the gratiné "bouchon" bread consists of a baguette filled with "bouchons" and a sauce of your choice, all topped with melted cheese. The more indulgent even add fries! Granted, it's a very rich picnic option, but oh so delicious!

The "cabri massalé"

In Reunion Island, "cabri" is the name given to Creole goat. Therefore, "cabri massalé" is a dish made from this meat, which is sautéed in a pot with onions and spices, including the famous "massalé", which is a mixture of coriander, cumin, curry, cardamom, nutmeg, cinnamon, and cloves.

The "Boucané"

The "Rougail Boucané" is another Reunionese specialty, which involves marinating smoked meat, known as "boucané," with tomatoes, onions, garlic, turmeric, and some chili peppers. Like rougail sausages, boucané is served with rice and red beans. Most of the time, Reunionese people also add a small dish of condiments to the table, made with tomatoes, green mangoes, or chili peppers, to be added to your main dish according to your preferences.

The "Caris"

Another staple dish of Reunion Island cuisine: "caris." It's a blend of spices that flavor chicken, fish, shrimp, beef, or even "bichiques" ... More unique, the latter are a rather expensive dish that cannot be enjoyed throughout the year. Bichiques are live fry found at the mouths of Reunion Island rivers. Very difficult to catch, they are eaten during festive meals and resemble small worms. However, do not be fooled by their unappetizing appearance, they are delicious.

Cilaos lentils

Finally, the Cirque de Cilaos is renowned for its lentils, which are only grown in this part of the island. These accompany dishes based on sausage, often rich and hearty, perfect for enjoying after numerous hikes that start from this village. In this regard, many tourists bring back lentils from Cilaos as souvenirs.

Of course, to further appreciate all these succulent dishes, do not hesitate to whet your appetite with a small Dodo beer as an aperitif, and to digest everything by savoring a delicious rum arranged as a digestif.

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