Fish & seafood
Cari zourite
A slow-simmered dish of octopus (zourite in Réunion Creole), typical of the island's seafood cooking. Long cooking tenderises the octopus and lets the spices soak in. The word “zourite” belongs to Réunion's own culinary vocabulary.
History
Zourite (octopus in Réunion Creole) is one of the most distinctive seafood specialities of the island's cooking. Cooked as a carri or a civet (rich stew), its long-simmered flesh becomes tender and takes on the flavours of the local spices.
How it became Réunionese
An emblem of Réunion's seafood cooking, cari zourite is inseparable from the coastal towns and represents the creolisation of cooking techniques applied to local marine resources.
Its place in the culture
A coastal speciality recognised as one of the most typically Réunionese dishes. Preparing it calls for specific know-how in handling octopus.
Variations
Civet de zourite · Zourite grillée
Sources (1)
- https://www.reunion.fr/decouvrez/gastronomie/recettes-creoles-reunionnaises/
