creole

Antillean Creole (Antillean French Creole, Kreyol, Kwéyòl, Patois) is a French-based creole, which is primarily spoken in the Lesser Antilles. Its grammar and vocabulary include elements of Carib, English, and African languages.Antillean Creole is related to Haitian Creole but has a number of distinctive features. Antillean Creole is spoken natively, to varying degrees, in Dominica, Grenada, Guadeloupe, Îles des Saintes, Martinique, Saint-Barthélemy (St. Barts), Saint Lucia, St. Vincent and The Grenadines, French Guiana, Trinidad and Tobago, and Venezuela (mainly in Macuro, Güiria and El Callao Municipality). It is also spoken in various Creole-speaking immigrant communities in the United States Virgin Islands, British Virgin Islands, and the Collectivity of Saint Martin. Antillean Creole has approximately 1 million speakers and is a means of communication for migrant populations traveling between neighbouring English- and French-speaking territories.
In a number of countries (including Dominica, Grenada, St. Lucia, Trinidad, Brazil (Lanc-Patuá) and Venezuela) the language is referred to as patois. It has historically been spoken in nearly all of the Lesser Antilles, but its number of speakers has declined in Trinidad and Tobago, Saint Vincent and the Grenadines and Grenada. Conversely, it is widely used on the islands of Dominica and Saint Lucia; though they are officially English-speaking, there are efforts to preserve the use of Antillean Creole, as there are in Trinidad and Tobago and its neighbour, Venezuela. In recent decades, Creole has gone from being seen as a sign of lower socio-economic status, banned in school playgrounds, to a mark of national pride.
Since the 1970s, there has been a literary revival of Creole in the French-speaking islands of the Lesser Antilles, with writers such as Raphaël Confiant and Monchoachi employing the language. Édouard Glissant has written theoretically and poetically about its significance and its history.

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  1. The Late Night Gourmet

    Recipe Creole Jambalaya

    Jambalaya is the creole paella. Both one-pot dishes feature rice, tomatoes, and various meats, particularly shrimp. There’s no saffron in Louisiana’s version, and less heat in the Spanish interpretation. I bought shrimp specifically to make this recipe. And, that was before the contest started...
  2. Mountain Cat

    Recipe Roasted Creole Pork Belly Casserole

    Pork belly strips are typically made into bacon, but when I last got half a pig share from a local farmer, I asked for half the belly meat to be made into strips that were not further cured into bacon. Above: Pork belly strips over sliced potatoes. This is one of those easy recipes that...
  3. LissaC

    Cajun and creole seasoning: are they interchangeable?

    Can use cajun and creole seasoning interchangeably in dishes? I made this Emeril's Braised Chicken recipe today, and used cajun instead of creole seasoning because that's what I had at home. It tasted delicious, but I can't keep from wondering what kind of character the dish would have if I had...
  4. C

    Recipe Eggs in Louisiana Creole Purgatory

    Eggs in Louisiana Creole Purgatory This was inspired by Shakshuka, which is very much like Eggs in Purgatory. BTW, where Louisiana Cajun does not use tomatoes, Louisiana Creole does. Cajun comes from French Canadian settlers, while Creole comes from the Caribbean and African cultures in...
  5. CraigC

    Recipe Chicken And Andouille Strudel With Sweet BBQ Sauce

    Ingredients 1 Tbsp plus 2 tsp vegetable oil 1 B/s chicken breast (6 oz), cut into 1/4 dice 1 tsp Creole seasoning (recipe to follow) 4 Ounces andouille sausage or other spicy smoked sausage, cut into 1/4 dice 1/2 Cup chopped sweet onion 2 tsp chopped garlic 1/2 tsp salt 1/4 tsp cayenne pepper1/4...
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