Cooking à la Creole

VulcanSpirit
Richard & Alison Brunstrom
Tue 29 Sep 2015 13:25
On arrival in Rodrigues the female half of the crew discovered that a Creole cookery class was available on the far side of the island. Bookings were instantly made and shortly later they decamped by public bus over the mountain and down to the Creole kitchen/diner situated half an hour along the beach from the bus stop, as seen in the first photo below. It really is a tough life sometimes.

     

The second photo, on the right above, shows the hostess Françoise out collecting herbs and fruit. On the right is Anne, an Australian yachtess who had joined the team.
On the left below is Françoise again, demonstrating the all-singing-all-dancing kitchen range (I particularly like the reused breeze blocks), while on the right can be seen most of the team hard at work peeling and grating vegetables (and quite a bit of Nicky’s fingers) in the sun dappled sweatshop:

     

A local delicacy here is octopus, caught by hand on the gigantic reef platform off the beach. And on the right is the meal getting closer to fruition. The pots contain, left to right, manioc (a starchy root vegetable) grated and fried in oil; green papaya salad (grated green papaya, lemon juice, onion & garlic), octopus, and pork in red wine with herbs.

     

The table is set for lunch. A room with a view as they say. And finally, the A Team: four hotties and a Belgian couple (second and third from left) on holiday:

     

Actually, I typed “yotties”, but spell check corrected me. So now it’s verging on irony; is this new computer sentient?