Cabri Massalé

Goat cooked in garam masala : a mixture of ground spices, not spicy



16  


Civet coq

Cock cooked in red wine in the local wa



16  


Carry porc daube chou coco

Pork cooked in a tomatoes sauce with palm hearts



16  


Carry pattes cochons

Pigs feet cooked in a tomatoes sauce in the local way



14  


Carry poisson

Fish cooked in a tomatoes sauce



16  


Carry les Hauts

Assortiment de saucisses, z’andouille et boucané

Mixture of sausages, andouille which is a spiced, heavily smoked pork sausage,
and smoked bacon



17  


Rougail saucisses fumées

Smoked sausages in a tomatoes sauce



16  


Rougail morue

Cod cooked in a tomatoes sauce



15  


Les paniers créoles sont accompagnés de riz, grains, rougail,
achards de légumes, brèdes, daube de chouchou ou de citrouille

The Creole specialities are served with rice, beans, “rougail” (very hot and spicy local sauce), spicy relish made with finely chopped vegetables, edible leaves and christophene or stewed pumpkin