the hungry young pootie tangs of rochefort

March 16, 2009 5:11 PM

Are there cuisines that combine French and African influences the way that Vietnamese food does? Or is there something that could be an indigenous ghetto style of French food?

I am inviting a special lady over tomorrow night for some food and a movie. Since the movie options are "Pootie Tang" and "Umbrellas of Cherbourg," I'd like to cook something that combines stereotypes of both, but my recipe hunting is coming up wanting.

posted by rhizome to food & drink (23 comments total)

Louisiana Creole
posted by kuujjuarapik at 5:15 PM on March 16

Louisiana creole.
posted by Houstonian at 5:16 PM on March 16

Mauritian food, or (the similar) food from Reunion? (I've had some; it can be very good.) You can also look up the many African countries which have significant French influence (and speakers) -- Madagascar, Gabon, Cote d'Ivoire, Tunisia.
posted by jeather at 5:36 PM on March 16

Think Maghreb.
posted by The Michael The at 5:40 PM on March 16 [1 favorite]

Actually, creole is from the Spanish influence in Louisiana. I think what you're looking for is Cajun.
posted by netbros at 5:51 PM on March 16

Creole is "upper class" Louisiana food, ie. what the plantation owners ate. Cajun is "lower class" poor people food made by the French-Canadian refugees (Cajuns). They are both influenced by French, Spanish, African, etc. cuisine.
posted by bradbane at 5:56 PM on March 16

Haitian Creole Cooking
posted by cinemafiend at 7:22 PM on March 16

Also, Creoles in Louisiana are mixed descent (African, European, American Indian) - Cajuns are strictly of European descent.

So Louisiana Creole cooking is perfectly acceptable for the poster's question.
posted by cinemafiend at 7:27 PM on March 16

Look into french speaking countries in africa. I bet you'll find a TON of good food.


http://answers.google.com/answers/threadview/id/569272.html
posted by hal_c_on at 7:38 PM on March 16

Thanks so far, everybody!

Are creole and cajun recipes really French-African? My sense is that there is a certain amount of American and/or Carribbean influence there, which would ruin my thematic conceit.

So in general and also in keeping my cooking skill (novice to medium) in mind, is there a continental version of (or precursor to) etouffee or gumbo? Or maybe one of those Couscous Royal recipes, if I can find one without lamb or chicken.
posted by rhizome at 7:54 PM on March 16

Also, I'm just as much interested in the food of ethnic Africans within France itself. They'd use a different set of ingredients and tools, for sure. It doesn't have to be just French-colonial influence on local cuisines "over there."
posted by rhizome at 7:57 PM on March 16

Clarification, but do you really believe Vietnamese food to be African-influenced, and if so, why?
posted by AmbroseChapel at 8:51 PM on March 16

I understood rhizome to be making a parallel between what he wants (a combination of French and African cuisine) and "the way Vietnamese cooking is a combination of French and Asian cuisine."
posted by umbú at 9:11 PM on March 16

Yes, umbu has it right.
posted by rhizome at 9:54 PM on March 16

Or maybe one of those Couscous Royal recipes, if I can find one without lamb or chicken.

That's going to be tricky, because the French and African elements intersect most heavily around lamb, chicken and fish. (Something like poulet yassa from Senegal, for instance.) You could look at the menu of Korhogo 126 in Brooklyn, which is Côte d'Ivoire filtered through French bistro, and includes mafé, the peanut-based antecedent of gumbo. (More on mafé at this eGullet thread.)

For novice-to-medium, the Maghreb is definitely more accessible, but the further you get away from lamb, chicken and fish, the less of a French influence you'll find.
posted by holgate at 11:46 PM on March 16

Though Louisiana Creole does involve French and African elements, I think it probably strays outside the intended theme- Wikipedia states that it "blends French, Spanish, Caribbean, Mediterranean, American, and African, influences. It also bears hallmarks of Italian and German cuisine. There are some contributions from Native Americans as well."

And while Maghreb is *technically* French-African, the culture and food there are fairly Arab in flavour.

What about Senegalese recipes?
posted by Kirjava at 4:27 AM on March 17

Moroccan's speak french so there's undoubtedly some french influence in the cooking. Exactly how much I can't say.
posted by jefftang at 7:13 AM on March 17

Senegal
posted by rxrfrx at 8:24 AM on March 17

i'm going to suggest Algerian cuisine, which is a mix of French & North African/Arab culinary traditions - it is also very yum

mmm, couscous!

mmm, sandwich de merguez!
posted by jammy at 9:23 AM on March 17

Hmm, looking at the menu for Korhogo, it seems maybe ratatouille is a good direction?
posted by rhizome at 10:30 AM on March 17

Moroccan ratatouille recipe.

Peanut and okra stew is another veggie option on the Korhogo menu.
posted by Kirjava at 12:26 PM on March 17 [1 favorite]

Is peanut/okra (and mafe, for that matter) really French-oriented? They strike me as (merely) native dishes of former French colonies.
posted by rhizome at 1:39 PM on March 17

No, it's not really French, but I just thought I'd offer another veggie option, especially since ratatouille doesn't seem terribly African either. I hope you find something you'd like to make though and have a nice evening!
posted by Kirjava at 3:29 PM on March 17