Jacky belongs to the Far Far Kréol association that promotes authentic Creole experiences. Guests join him early morning on a visit to local markets to chat with storeowners and select fresh ingredients for the meal that day. He then guides them in the preparation of traditional Creole food. I immediately felt at home in his big shed-like building with the open-fire cooking place since it reminded me of the big porch and barbecue in the house I grew up in.

Reunionese cuisine incorporates influences of ethnic food from different countries. During the 17th century, the French settled there, using slave labor to manage their farms. The British ruled for a short period, from 1810 to 1814, when the French ruled again. They abolished slavery in the French colonies on the 20th of December, 1848. Indentured Indians, Africans, and Chinese then came into the country to work the fields. Through the years, the multi-ethnic cuisine developed its own Creole character.

Karen and I were in time for the demonstration of spring rolls, originally created in China many years ago. Spring rolls were made to celebrate different events, such as the first day of spring. Jacky divided the dough into long rectangular blocks and set out small bowls with the prepared savory mixtures of spicy vegetables and onions. He then showed us how to wet the edges, spoon out the filling and carefully roll up the pastry.