Creole in culinary terms, Creole food is that which can be traced to the slaves of West Africa when they were brought to the Caribbean, American South and countries such as Brazil. The slave trade not only brought new foods to these regions, but they showed how to cook them too. Over the centuries, ingredients and dishes have adapted and developed from the original West African influence. Creole food is most associated with Louisiana, but is prevalent in the French Caribbean and Portuguese South America too.
