Caris (curries)
Cari ti'jacque
A carri (Creole curry) made with young jackfruit, picked before it ripens while its flesh is still firm and slightly fibrous. Once cooked with the spices of Réunion carri, ti'jacque develops a texture close to some meats. An emblematic preparation of Creole vegetable cooking.
History
Ti'jacque, the young fruit of the jackfruit tree picked before it ripens, has a texture reminiscent of meat once cooked. Its use in carri shows the creativity of Réunion cooking with local plant resources.
How it became Réunionese
A traditional vegetarian version of Réunion carri, cari ti'jacque reflects the inventiveness of Creole cooking with the island's fruit and vegetables. It also shows the place of the Creole garden in the local diet.
Its place in the culture
A traditional vegetable carri reflecting how firmly the Creole garden is rooted in Réunion cooking. Especially common in the Hauts (uplands) of the island.
Variations
Cari ti'jacque et morue (with salt cod)
Sources (1)
- https://www.reunion.fr/decouvrez/gastronomie/recettes-creoles-reunionnaises/
