|
Mauritius cuisine is various. The recipes are usually a mixture of French, English, Indian and African cuisine. Usually Mauritian recipes are hot and spicy.
Here are some recipes from Mauritius to try.
|
Gateaux Piments (Chili Cake)
Ingredients:
2 chilies green or red (more if you want)
250g of split yellow peas
2 table spoons of chopped onions
2 table spoons of chopped coriander
Salt
Thymian
Oil to fry
Preparation:
One night before wash the peas and let it soak in water.
|
|
On the next day drain the peas, put in a blender and blend part into fine and other part not so fine.
Add all other ingredient to the peas after blending and mix.
When finished put the oil boiling and make little balls with the mixture and fry.
Serve fresh as snack.
Samoosa
Ingredient for around 25 samoosas:
10 pieces spring roll pastry cut in rectangles and need to be wrapped in the triangles.
Oil to fry
For the filling:
Samoosas can be done with vegetables, meat or fish already cooked
2-3 potatoes boiled and mashed roughly
1 onion chopped
Salt
1 tea spoon of coriander powder
1 tea spoon of cumin powder
1-2 chilies chopped
Preparation:
Mix all the filling together, use a table spoon of mixture to put on the at one end of the pastry and fold it in a way to form a triangle at the end to seal it you can use a little water.
Put oil to fry put your samoosas in the hot oil as soon they are brownish remove them.
Serve as snacks.
Beef Briani
Ingredients:
3 kg of Beef
3 kg of basmati rice
700 grams of sliced onions
1.5 kg of potatoes
1 spoon of garlic (crushed)
1 spoon of ginger (crushed)
200ml oil
1 spoon of pepper
6 cloves
Some mint leaves chopped
Some cumin seeds
Salt
Chopped coriander
1 spoon of safran colouring
Preparation:
Cut meat in pieces, add salt, pepper and all the spices cover it and let it marinade for around 2-3 hours without the onion.
Peel the potatoes slice it and keep cool water.
Heat some oil fry the onions just golden it, then put it aside. Removed potatoes from water, dry it and fry it golden too.
Cook the rice in boiling water for around 6-7 minutes about half cooked, let it drain aside.
Dissolve the coloring safran in some water.
Now you will a cooking pot large enough to get all ingredients and rice in. Usually the meat in marinated in the pot already.
Now over the meat put a layer of rice, potatoes, and onions sprinkle some colored safran water and start again until all ingredients are finished.
The last part should be only rice and sprinkle the remaining colored safran water on the rice.
Let it cook for around one and a half hour on small fire.
When ready serve with a chutney and enjoy!
|
