creole person can be descended from European slave owners born in the Europeans' American colonies, or, a creole person can be a black person descended from African slaves. By extension, the term can refer to any person native to a Latin American country. By region Argentinian Creole cuisine Brazilian Creole cuisine Louisiana Creole cuisine La Réunion Creole cuisine Mauritius Creole cuisine Caribbean Creole cuisine Mexican Creole cuisine Peruvian Creole cuisine Creole cuisine in Brazil In Brazilian cuisine, people speak of to refer, in particular, to the notable influence that African cuisine (and, in a broader sense, the whole of African culture) had on colonial Brazilian society. African slaves' cuisine adapted to local ingredients, such as (cassava) or (corn), although they also imported ingredients from the other side of the Atlantic, such as (palm oil), (couscous), the coconut, or coffee. In terms of dishes, one that has its origins in African slaves' cuisine is , which is today considered to be the national dish of Brazil. Brazilian creole cuisine is related to candomblé, an Afro-American religion with its origins in the Yoruba religion, just like Cuban Santeria. In this religion, "food plays a fundamental role, since it is considered to be a link between men and the Orishas." Dishes representative of candomblé are , , or . Creole cuisine in Louisiana Creole cuisine in Louisiana is influenced by French, Spanish, Caribbean, African, and American cuisines. While it shares many traits with Cajun gastronomy (both originated in Louisiana), the two differ in terms of their origins. Louisiana Creole cuisine was developed by creoles from Louisiana—in other words, Spaniards and French born in Louisiana—while Cajun cuisine originated from Cajuns or Acadians (originating from the Acadiana region). Creole cuisine in Réunion Réunion is an island that was populated principally by French, Africans, Indians, and Chinese. This small island in the Mascarene archipelago can be found in the Indian Ocean near Madagascar and the African continent, and has long been a French territory. Reunionese cuisine is also considered to be creole, since much of its culinary tradition comes from France (such as bonbons or civet), but the ingredients used are local (from Asia and Africa) and are considered to be exotic in metropolitan France. Mauritian Creole cuisine The creole cuisine is eaten by every Mauritian and has its influences from African, Indian, and French cuisine. Mauritian Creole dishes typically involves the consumption of seafood, fresh