Achard : a starter from the Reunion Island

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Are you looking for a starter to cook for your guests during the summer period ? Look no further I have the perfect dish for you! 

Achard: What is it?

Achard is a dish that is typical of the Reunion Island. It is a coloured mixture of vegetables. Easy to realise, it demands a lot of preparation time. In Europe, it is considered as a starter. But on the island, it is served with the main dish as a side dish or as a garnish in a sandwich.

To give you a little background, this dish originates from Persia, but became popular in India. France undoubtedly became aware of Achard at the end of the XVIIth century.

Ingredients for 4 people:

  • 200 g of white cabbage
  • 200 g of green beans
  • 200 g of carrots
  • 200 g of cauliflower
  • 1 large onion
  • 4 cloves of garlic
  • 1 root of ginger (50 g)
  • 4 « large chillis » green (optional)
  • 1 teaspoon of country saffron (curcuma)
  • 1 teaspoon of full grain mustard
  • 2 soupe spoons of vinegar
  • Oil
  • Salt
  • Pepper

For a spicy achard, do not hesitate to put green chillis


For a spicy Achard opt for green chillis. It is possible to add 100g of chayotte and 100g of finely sliced green mango.



Wash all of the vegetables and cut them into julienne. Separate the cauliflower into little bunches. Cut the white cabbage into strips. Take the ends off the green beans and cut them lengthwise.

Peal the garlic, the ginger root and pepper. Cut the chillis lengthwise.

Cruch or mix them with a teaspoon of salt. Cut the onions.

Fry them in a casserole with some oil and the chopped onion. Then add the garlic, ginger, curcuma and salt.

Put the vegetables, in the following order, in the casserole: cauliflower, green beans, carrots and white cabbage (making sure to lower the heat). Then simmer the vegetables for two minutes. Then fry them with three soups spoons of oil and add the onions. Later, add the crushed garlic, ginger, salt and pepper. Leave to cook for one minute and add the curcuma.

WORD OF WARNING: curcuma must not burn, otherwise the Achard will have a bitter taste to it.

Finally, pour on the vinegar and mix. If the seasoning is not right, adjust it.

Serve it cold (it can also be eaten hot).

Bon appétit.

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