Well I had to have one of these on here. The Creole plate forms the basis of the diet here, like the baguette in France, Coca Cola in the US and tea in the UK. This is a very hearty meal, usually served at lunch, which was undoubtedly designed to provide a maximum of energy to a population that for the majority worked the land.
The Creole plate has four components: meat, vegetables, beans and carbohydrates. The meat is usually stewed or baked and comes with a sauce sauce. The vegetables will be shredded cabbage and carrot or lettuce and tomato. The beans are either lentils or red beans. The carbs are a meal unto themselves with an assortment of the following: rice, spaghetti, macaroni and cheese, fig pie, boiled provisions and potato salad.