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Feb 4, 2000 12:15 PM


  • t

Hey all,
Just returned from Guadeloupe (poor me) where I had my first tastes of true creole food. I saw no gumbo, jumbalaya or other traditional American creole dishes on any of the menus. Mostly fish and everything was in french. The bouton' I had there was like no bouton (sp) I've ever seen.
Anyhow, does anyone know of any creole places in Boston that I could check out and compare to the places I visited in Guadeloupe? Any thoughts on creole food in general would be appriciated. I'm going to try to cook some creole at home and see if I understood what the cooks were telling me--my french ain't so good.

Speaking of cooking, I was recently given a copy of Cook's Illustrated and I must recomend it to any chowhound/cooks out there. I've seen all the cooking mags, bon appetit, gourmet, food & wine and none even compare in depth to Cook's. They devote at least three pages to EVERY recipe in the book and have hundreds of tips, methods, hints, etc. Just an example of a title: Great Gumbo: We tried 75 gumbo recipes and here's what we found. They call themselves "America's Test Kitchen" a must see for any cooks here in the boston chowhound family.

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  1. t
    Tord Svenson

    Tom -- the concept of "true Creole food" is strange. The word "creole" means a mixture of African and European --any sort of European. The people of Cape Verde call their language "creole" and they are Portuguese and African. Their "creole" food is nothing like other "creole" cooking.

    There must be dozens of creole styles of cooking depending on the racial mix and location. I doubt if any of them has any more claim than another on being "true". The question is -- is the food good and interesting.

    In all of this Boston deep freeze I expect that you have fond memories of Gaudaloupe :-)