Massalés
Coq massalé
Free-range rooster cooked with massalé spice blend and simmered for a long time to tenderise the meat.
History
A rooster version of massalé, this dish combines the Indian tradition of massalé spices with local Réunion poultry farming. Free-range rooster, more flavourful than farmed chicken, is particularly well suited to slow cooking.
How it became Réunionese
The Tamil cooking of the indentured labourers (engagés) gradually took in the local rooster. This dish reflects the cultural blending that characterises the Réunion table.
Its place in the culture
A symbol of festive Indo-Réunionese cooking, coq massalé is served at ceremonies and family gatherings.
Sources (1)
- https://www.reunion.fr/decouvrez/gastronomie/recettes-creoles-reunionnaises/
