{"id":2268,"date":"2024-06-24T09:27:46","date_gmt":"2024-06-24T09:27:46","guid":{"rendered":"https:\/\/3dprintersinindia.com\/sites\/ilemaurice\/?p=2268"},"modified":"2024-06-28T08:37:10","modified_gmt":"2024-06-28T08:37:10","slug":"cuisine-creole","status":"publish","type":"post","link":"https:\/\/3dprintersinindia.com\/sites\/ilemaurice\/fr\/cuisine-creole\/","title":{"rendered":"Cuisine Cr\u00e9ole\u00a0"},"content":{"rendered":"\n

La cuisine cr\u00e9ole de Maurice n’est pas bien diff\u00e9rente de celle des autres \u00eeles de l’oc\u00e9an Indien, telles que les Seychelles, de la R\u00e9union, ou m\u00eame des Cara\u00efbes et de la Louisiane aux Etats-Unis, ceci gr\u00e2ce au patrimoine africain commun.\u00a0<\/p>\n\n\n\n

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Le riz est souvent la composante glucidique de base dans la nourriture cr\u00e9ole et la tomate est l’ingr\u00e9dient le plus populaire dans les plats d’accompagnement qui sont in\u00e9vitablement \u00e0 base de sauce. La tomate est la base de l’un des plats nationaux de Maurice, la Rougaille; d\u00e9riv\u00e9e du mot rouge (red) et ail (garlic), impliquant le m\u00e9lange de tomates et d’ail. D\u2019abord on fait bien revenir la sauce tomate dans l\u2019oignon, l\u2019ail et le gingembre, une fois cuite on peut y ajouter de la viande, du poulet, des \u0153ufs ou des fruits de mer ou sinon cette sauce peut \u00eatre consomm\u00e9e nature ou avec des pois. En fin de cuisson, on pars\u00e8me de piments et de coriandre frais.<\/p>\n\n\n\n

Un autre plat traditionnel cr\u00e9ole est le Vindaye, d\u00e9riv\u00e9 du mot vin et ail. Les premiers colons<\/a> ont trouv\u00e9 que c’\u00e9tait un excellent moyen de conserver la viande et le poisson. Le vinaigre de vin est m\u00e9lang\u00e9 au gingembre, \u00e0 l’ail, au curcuma frais, au poivre, \u00e0 la moutarde et aux petits oignons. Tous les ingr\u00e9dients sont frits dans l’huile et la viande y est ensuite ajout\u00e9e. Les aliments cuits de cette fa\u00e7on peuvent se conserver pendant plusieurs jours m\u00eame sans r\u00e9frig\u00e9ration.<\/p>\n","protected":false},"excerpt":{"rendered":"

La cuisine cr\u00e9ole de Maurice n’est pas bien diff\u00e9rente de celle des autres \u00eeles de l’oc\u00e9an Indien, telles que les Seychelles, de la R\u00e9union, ou m\u00eame des Cara\u00efbes et de la Louisiane aux Etats-Unis, ceci gr\u00e2ce au patrimoine africain commun.\u00a0 Le riz est souvent la composante glucidique de base dans la nourriture cr\u00e9ole et la […]<\/p>\n","protected":false},"author":1,"featured_media":2552,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[167],"tags":[],"class_list":["post-2268","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cuisine-mauricienne"],"yoast_head":"\nCuisine Cr\u00e9ole | Ile Maurice<\/title>\n<meta name=\"description\" content=\"Plat national Mauricien, populaire, d\u00e9riv\u00e9 de la cuisine cr\u00e9ole, La Rougaille; sauce de tomate m\u00e9lang\u00e9e \u00e0 de la viande, du poisson ou du poulet\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/3dprintersinindia.com\/sites\/ilemaurice\/fr\/cuisine-creole\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Cuisine Cr\u00e9ole | Ile Maurice\" \/>\n<meta property=\"og:description\" content=\"Plat national Mauricien, populaire, d\u00e9riv\u00e9 de la cuisine cr\u00e9ole, La Rougaille; 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