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i11/17/2012 12:55:49 PM

The new KreyolCuisine

The new KreyolCuisine

This fall we released a new version of Kreyolcuisine.com. We wanted to give you a more user-friendly environment and a site that is easier to navigate on mobile devices. Now you can install...

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i2/3/2012 12:00:59 AM

Mortar and Pestle

One of the most indispensable tool, I think, in a kitchen is a mortar and pestle. Mortars and pestle...
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Recent recipes

Sauce Ti-Malice

Sauce Ti-Malice

This sauce is served warm, for spooning over meat, fish or rice dishes. It is also used as a condiment when cooking meat or fish dishes.

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Simple Apple Pie

Simple Apple Pie

Requiring only a few ingredients, this apple pie is a dessert that can be enjoyed hot or cold. But served hot, you will discover the subtle flavors of spices.

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x Entrée Generally, for the Creole people, the entrée announces the meal; it is the alpha. Through its inviting colors and smells comforting it will arouse your appetite.

x Meat Creol meat is often served with rice. Spicy and tender or firm, meat is seldom absent from the meal. His preparation is meticulous. It will be washed, marinated and prepared with care to give it a typical Creole flavor.

x Rice Rice is by far the most food cooked in different customs and Cajun Creole. It is actually critical to this cuisine. Of the grass family, annual, with many varieties with a grain that is rich in starch, rice is one of the major grain nurturers. Easy, quick to cook and above all it is a basic economic dish.

x Snack It is the light meal that is taken in between meals. It is an appetite suppressant without being too heavy. A snack can easily become an appetizer or a dessert.

x Sauce By enriching the flavor, the sauce completes the preparation of recipes. Sauces garnish the presentation and fades in some Creole dishes. Yet, well done, it does not mask or distort the taste of the dish.

x Soup Forever warm, soup is a nourishing dish. With a relaxing smell, a soup proposes a mix of flavors carefully balanced. Served as an entrée or main dish, it will find its place on the table.

x Dessert Served at the end of the meal, the Creole dessert is more or less sweet. It is a treat, a nice complement to the meal

x Side dish The side dish is what’s accompanying the main dish or entrée. Its color and aroma complements the table. It can replace the snack or the entrée.

x Seafood Fish and seafood abound in the Caribbean and around the Creole countries. Good for your health, several species are considered aphrodisiacs and are part of the Creole diet.

x Breakfast Breakfast (literally meaning breaking the fast of the night) is the first meal taken after rising from a night's sleep, most often eaten in the early morning before undertaking the day's work.

x Cocktails Hot, cold or even cool or shaked, a drink quenches thirst and is a great way to socialize. Perfect to slake one's thirst, it's a mixture of aromatic and decorative elements where rum is often present.

About us

KreyolCuisine includes recipes from various Creole cultures. From Louisiana, to Haiti and taking a walk through the Seychelles, not to mention the countless other Creole colonies established during the many European explorations.

KreyolCuisine was conceived with the idea that people like to cook and eat well. We offer healthy and delicious recipes, yet affordable to every budget.

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