Digital Magazine Walk through Science Digital Magazine 1st issue WtS | Page 2

Page 2
Welcome in Reunion Island. Let’s
discover our local recipes and how
we cook it. Our measures are not the
same as in your country.
Let’s compare
On the 10th of February 2019, we had the great
privilege to welcome teachers from Ireland, Po-
land and Macedonia. The pupils from Reunion
Island first studied in class local recipes and
they focused on ingredients and measures be-
cause they were not the same all over the
world. Then, they were asked to prepare some
local recipes for the teachers to taste them.
Manon prepared a sweet potatoes cake. Leo
and Benoît prepared some samossas : a recipe
coming from India since we have a lot of Indian
people in our Island. Lucille cooked a creole
pie : one was not flavored and the second was
with jam. Leo and his parents prepared juices
with local fruits like mangoes.
Even if the teachers arrived on Sunday, our Principal Mr Bour-
geois was kind enough to open the school to allow us to welcome
everyone at once. Students’ parents were there as well to meet
the teachers and to make them discover our local recipes. Before
tasting every dishes, students introduced the recipes with the in-
gredients they used and the different measures. We spent a nice
time together. It was the best way to meet each other for the first
time .
By the students from Reunion Island
Recepies from Reunion
The Creole pie
Ingredients :
 eggs
 butter
 turmeric
 salt
The Creole pie is a typical culinary
preparation of the Reunion Island, salty or
sweet, must for the holiday season.
When salted, it's made with chicken or
pork, so it's served as a starter. When
sweet, it's made with a jam (papaya or
guava in general), it's then served as a
dessert. This sweet version is the most
common nowadays. It accompanies
traditionally a small glass of anisette.
 sugar
 flour
 jam
or meat
Walk through Science
DIGITAL
MAGAZINE
By Lucille
Payet
Reunion