the hungry young pootie tangs of rochefort
March 16, 2009 5:11 PM Subscribe
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.
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.
Louisiana creole.
posted by Houstonian at 5:16 PM on March 16, 2009
posted by Houstonian at 5:16 PM on March 16, 2009
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, 2009
posted by jeather at 5:36 PM on March 16, 2009
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, 2009
posted by netbros at 5:51 PM on March 16, 2009
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, 2009
posted by bradbane at 5:56 PM on March 16, 2009
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, 2009
So Louisiana Creole cooking is perfectly acceptable for the poster's question.
posted by cinemafiend at 7:27 PM on March 16, 2009
Response by poster: 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, 2009
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, 2009
Response by poster: 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, 2009
posted by rhizome at 7:57 PM on March 16, 2009
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, 2009
posted by AmbroseChapel at 8:51 PM on March 16, 2009
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, 2009
posted by umbú at 9:11 PM on March 16, 2009
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, 2009
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, 2009
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, 2009
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, 2009
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, 2009
posted by jefftang at 7:13 AM on March 17, 2009
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, 2009
Response by poster: 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, 2009
posted by rhizome at 10:30 AM on March 17, 2009
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, 2009 [1 favorite]
Peanut and okra stew is another veggie option on the Korhogo menu.
posted by Kirjava at 12:26 PM on March 17, 2009 [1 favorite]
Response by poster: 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, 2009
posted by rhizome at 1:39 PM on March 17, 2009
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, 2009
posted by Kirjava at 3:29 PM on March 17, 2009
This thread is closed to new comments.
posted by kuujjuarapik at 5:15 PM on March 16, 2009