Creole cuisine

Creole comes from the Portuguese , from the verb 'to raise.' In French, the term is . The word can refer to many things, but all of these things are the product of the mixing of three continents: the creole languages are a mix between a European language, a Native American language, and the languages brought by enslaved Africans. The term can also refer to the Criollo horse, creole music, the creole circus, or to the popular Cuban dance called the "creole." A creole person can be a black person descended from African slaves or a creole person can be descended from European slave owners born in the Europeans' American colonies. In Spanish, the term can also refer to any person native to a Latin American country. == By region ==

• Argentinian Creole cuisine • Brazilian Creole cuisine • Guianan Creole cuisine • Louisiana Creole cuisine • Reunionese Creole cuisine • Mauritian Creole cuisine • Caribbean Creole cuisine • Mexican Creole cuisine Creole cuisine in Brazil In Brazilian cuisine, people speak of to refer, in particular, to the notable influence that African cuisine (and, in a broader sense, the whole of African culture) had on colonial Brazilian society. African slaves' cuisine adapted to local ingredients, such as (cassava) or (corn), although they also imported ingredients from the other side of the Atlantic, such as (palm oil), (couscous), the coconut, or coffee. In terms of dishes, one that has its origins in African slaves' cuisine is , which is today considered to be the national dish of Brazil. Brazilian creole cuisine is related to candomblé, In the 1850s, the emergence of Cuban cookbooks on the island began to highlight a distinct "Cuban" or "creole" cuisine. In addition to making use of foreign ingredients, Cuban creole cuisine also made regular use of produce endemic to the island of Cuba, especially , which are a category of carbohydrate-rich produce that include sweet potatoes, cassava, and green plantains. Creole can also refer to an imported fruit or vegetable that, after adapting to the local climate, has taken on a new form entirely. One example of this is the creole peach, which is smaller in size and is sweeter, yellower, and harder than the original peach. Or, in rarer cases, the term can refer to hybrid varieties. Peru A creole cuisine has also developed along the coast of Peru, with Spanish, African, Italian, and Chinese influences. One of the signature dishes of Peruvian creole cuisine is ceviche, which is prepared with fresh fish that has been cured in lemon juice. Other dishes are ají de gallina, carapulca, and tacu-tacu. == See also ==