eastern-africa
Explore 55 foods connected to Reunion, from everyday staples to rare local specialties.
Start with Reunionese Achard →
The local shortlist
11 editor-selected foods for understanding the place through what people eat.
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The full directory
55 foods in this view. Filter by category, type, rarity, or search every recorded name.
Reunion
Achard de Légumes
Spicy vegetable relish; white cabbage, green beans, carrots, onions, and sometimes green fruit marinated in vinegar, oil, and spices; saffron or turmeric, cumin; derived from the Indian achaar; served with meat, fish, or as a sandwich; a TasteAtlas-listed must-try; the achard that is a Reunionese condiment.
Reunion
Carri Poulet
Réunion cari is a turmeric-scented Creole method of simmering meat, poultry, fish, or seafood with onion, garlic, ginger, thyme, and local spices, served with rice, legumes, and rougail.
Reunion
Masalé
The local version of garam masala; a spice blend used in Reunionese cooking; the foundation of massalé dishes; a key ingredient in cari and massalé; a TasteAtlas-listed must-try; the masalé that is the soul of Reunionese cuisine.
Mauritius
A tomato base cooked down with onion, garlic, ginger, thyme and chilli, then simmered with sausage, salted fish, prawns or eggs and eaten with rice.
Reunion
Safran Péi
Safran péi is Réunion’s local name for turmeric, whose roots are dried and ground into a vivid yellow spice used in cari and other Creole cooking; it is not culinary saffron.
Reunion
Rhum Arrangé
The island's local speciality; infused rum made by macerating fruits, spices, herbs, or vanilla in white rum; as many recipes as there are inhabitants; sold in markets in bags with everything needed; a TasteAtlas-listed must-try; the rhum arrangé that is a Reunionese tradition.
Guadeloupe
समोसा
A crisp South Asian pastry is folded around spiced potato, peas, onion, or meat, then fried and served with chutney
Reunion
Rougail Saucisses
The culinary emblem of Reunion Island; smoked sausages cooked in a tomato-based sauce with chili, spices, and ginger; a type of curry made with smoked sausages; served with white rice or zembroca; a TasteAtlas-listed must-try; the dish that defines Reunionese cuisine.
Reunion
Rougail Boucané
A type of curry made with smoked pork (boucané); tomato-based sauce with chili, spices, and ginger; a Reunionese classic; similar to sausage rougail but with smoked pork; served with rice; a TasteAtlas-listed must-try; the smoked pork rougail of Reunion.
Mauritius
Touffé brède
Leafy greens — chayote vine, watercress, mustard leaf or pumpkin shoot — wilted with garlic, onion and a little water until they collapse into their own liquor.
France
Grilled steak served with french fries, the quintessential French bistro dish. The classic bone-in cut is cote-a-l-os, the rib steak of the brasserie canon.
Reunion
Bouchon
Small steamed meat bites of Asian inspiration; a dumpling of Chinese origin stuffed with minced meat; served with siaw (soy sauce); also typical is the bouchon sandwich; a TasteAtlas-listed must-try; the bouchon that is a Reunionese appetizer.
Reunion
Chouchou Farci
Chouchou (chayote) stuffed with meat and baked; a subtle curcubitaceous vegetable; the gratin of chouchou is also popular; a TasteAtlas-listed must-try; the stuffed chouchou that is a Reunionese specialty.
Reunion
Arachide Piment
Stuffed pepper peanuts; a simple, popular Reunionese snack; peanuts coated with chili and spices; a TasteAtlas-listed must-try; the arachide piment that is a Reunionese bar snack.
Reunion
Gâteau Patate
Traditional cake made with sweet potatoes; a flour-based cake eaten as a treat during a tea break; cooked a l'ancienne under embers; a Reunionese sweet; a TasteAtlas-listed must-try; the gâteau patate that is a Reunionese tea-time classic.
Mauritius
Gato patate
Crescent turnovers of mashed sweet potato pastry filled with sweetened grated coconut and fried.
Reunion
Rougail
The typical Creole condiment; a mixture of chopped tomato, onion, chili, and ginger; found permanently on the tables of the island; an artisanal condiment based on chili and tomato; served alongside every cari; a TasteAtlas-listed must-try; the rougail that is on every Reunionese table.
Reunion
Canard à la Vanille
The famous vanilla duck of Reunion; duck cooked with Bourbon vanilla; one or two vanilla pods tease the palate and flavour the duck sauce; a unique Reunionese dish that showcases the island's Bourbon vanilla; a TasteAtlas-listed must-try; the vanilla duck that is a Reunionese signature.
France
Buche de Noel
Yule log cake for Christmas, sponge rolled with cream and decorated festively.