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Mauritius (Mauritian Recipes)

World Cuisine Recipes

   Mauritius is well known for its delicate blends of crushed spices that makes up the base of mouth watering dishes. The multi cultural ethnicity of Mauritius reflects in its different variations of delicious food. Mauritian cuisine is a mixture of Creole, Chinese, European, African and Indian dishes. The curries are normally made with fish, beef or chicken and it is served with white rice. Some other Mauritian cuisines are: Daube de Poisson, Langouste à la Creole, Curry de Cerf, Rougaille Poisson Salé. The traditional briani is a typical muslim menu,which consist of the delicate blend of spiciness and subtle mix of ingredients. You can also try the Chinese cuisine which not very expensive as Fried Rice, Beef Black beans. Of course there is also the European cuisine.
Butter Bean and Tripe Curry (Carri Tripes Gros Pois)

375 g butter (Lima) beans
1 kg beef stomach, cut into bite-sized strips
1/4 tsp baking soda
4 tbsp curry powder
4 tbsp coriander leaf, finely chopped
7 curry leaves (or bayleaves)
4 cloves
400 g canned, chopped, tomatoes
Salt and black pepper, to taste
1 medium onion, chopped
1 tsp grated ginger
1 tsp crushed garlic
Cooking Instructions:
Soak the butter beans in cold water for 30 minutes, drain the beans then place in a large pot along with the tripe, 1l water and baking soda. Bring to a boil, reduce to a simmer, cover and cook until the beans and tripe are cooked through and completely tender (about 70 minutes).  In a metal casserole, add 2 tbsp oil and use this to fry the onions, garlic and ginger. Continue cooking until the onions are soft and translucent. Add the tomatoes, curry leaves and half the chopped coriander leaves. Stir to mix together then allow to simmer for five minutes until the ingredients are well blended. Drain the beans and tripe and add to the pot. Mix well and allow to simmer for 30 minutes, stirring regularly. Remove from the heat, pour into a serving bowl and sprinkle with the remaining chopped coriander. Serve over hot basmati rice.
Buttered Cabbage (Le Chou au Beurre)

1 white cabbage (about 500 g)
60 g butter
1 large onion, finely chopped
60 ml cider vinegar
10 ml honey
120 ml red wine
120 ml chicken stock
Salt, to taste
100 g bacon pieces, optional
Cooking Instructions:
Remove the outer leaves of the cabbage then cut into quarters and remove the core. Shred the cabbage. Meanwhile heat a large saucepan, add the butter and when molten add the bacon pieces (if using). Fry for a few minutes, until golden brown, then add the onion and fry for a few minutes before adding all the other ingredients (except the cabbage). Bring the mixture to a boil then add the cabbage. Mix thoroughly, reduce to a simmer, cover and cook until the cabbage is tender (but still firm). Stir all the ingredients, adjust the seasoning then transfer to a warmed serving plate and serve as an accompaniment to rice and a main dish such as a meat or fish stew or an omelette.
Carrot, Cucumber and Mango Salas

2 large carrots, peeled and grated
1 cucumber, peeled and grated
2 green mangoes, peeled and grated
2 onons, finely sliced
1 chilli, chopped
1 tsp vinegar
3 tbsp salad oil
Cooking Instructions:
Place the mangoes and cucumber in a muslin bag and squeeze out the juices. Add the carrots, mango and cucumber in a bowl. Add all the other ingredients and toss together. Serve with fish dishes.
Chicken Daube (Daube de Poulet)

1 x 1 kg chicken, cut into small pieces
2 large onions, chopped
1/2 tbsp garlic, crushed
1 tsp ginger, crushed
3 cloves
1 cinnamon stick
2 tsp thyme
2 tbsp chopped coriander leaves
500 g tinned chopped tomatoes
3 medium chillies, chopped
Salt and pepper to taste
Cooking Instructions:
Fry the onions in the oil for a few minutes then add the garlic and ginger. Fry for 2 minutes before adding the chicken, cloves, cinnamon, thyme, chillies and a little salt. Stir to combine and allow to cook for about 15 minutes before adding the tomatoes. Simmer on low heat for about 30 minutes, or until the chicken is done then adjust the seasoning. Serve with rice or lentils.
Chicken Kalya
Servings: 4-5
1 kg chicken, cut into pieces
1 cup yoghurt
2 sticks cinnamon, 3cm long, each
3 cardamons, split
4 cloves
2 tablespoons cumin powder
2 green chillies, slit
A pinch of yellow coloring powder
1 teaspoon ginger/garlic mixture
5 tablespoons chopped coriander leaves
4 tablespoons chopped mint leaves
Salt, pepper
2 big onions, sliced fine
Half a cup of a mixture of melted ghee and oil
Some saffron strands
Cooking Instructions:
Put chicken pieces in a pot. Add all the other ingredients except onions, ghee/oil and saffron strands. Mix all well together and allow to marinate for at least an hour. Meanwhile fry onions in the ghee/oil mixture until brown and crisp. Remove and keep aside. Pour the remaining hot ghee/oil mixture (or less if chicken is fatty) in the pot. Soak saffron strands in 1/4 glass hot water and pour mixture also in the pot. Mix well, cover and cook over a low heat till chicken is done. Add fried onion, mix and allow to simmer for 1 or 2 minutes. Serve with rice and "carrot and cucumber" salad and "tomato chutney".
Chicken Mauritius

1 kg chicken pieces
2 large onions
6 garlic cloves
2 tbsp coriander leaves
250ml red wine
6 tbsp chopped parsley
5 cloves
1 cm root ginger, grated
3 medium chillies, chopped
500 g tinned chopped tomatoes
Cooking Instructions:
Prepare a marinade by finely chopping the onions, crushing the garlic, pounding the cloves to a powder in a pestle and mortar and chopping the chillies finely. Mix half the onion with half the garlic and half the other ingredients together then cut the chicken into bite-sized pieces and add to the marinade. Add a splash of sherry and 1 tbsp parsley, stir well and allow to marinade over night in the fridge. The following morning remove the chicken from the marinade (reserve the excess marinade). Heat some oil in a pan and fry the chicken in batches until it becomes a golden brown. Keep warm in the oven then fry the remaining onions and garlic for a minute. Add the coriander, parsley, cloves, ginger and fry for 1 minute. Add the tomatoes and remaining marinade, bring to a simmer and cook for 5 minutes. Return the chicken to the pan and allow to simmer for about 25 minutes, or until the chicken is cooked through. Add the wine and simmer for 5 minutes then serve on a bed of rice.
Chilli Cakes (Gateaux Piments)

250 g dholl (split yellow peas)
3 green chillies
6 shallots, finely chopped
2 tbsp chopped coriander leaves
1 tsp baking powder
1 onion, finely chopped
1/2 tsp whole cumin seeds
Oil for frying
Cooking Instructions:
Wash the dholl then soak in water over night. Drain the dholl then grind to a fine powder. Add the remaining ingredients and mix thoroughly. Shape the resultant mixture into balls and deep fry in very hot oil until golden brown. These can be served as a snack or accompanied by crusty bread.
Egg Roll Wrappers

450 g sifted white flour
1 tsp salt
1 egg
125 ml cold water
Cornflour (cornstarch)
Cooking Instructions:
Sift the flour and salt into a bowl and mix well. Add the egg and cold water to the flour and combine to form a dough. Continue working the dough until it begins to separate from the sides of the bowl. Tip the dough onto a surface dusted with cornflour and knead until smooth and elastic. Roll the dough into a ball, cover with clingfilm and allow to rest for 30 minutes. After this time divide the dough into uarters and roll each piece on a lightly-floured pastry board into 30 cm square sheets. Cut each of these sheets into 4 squares and lightly-dust each one with cornflour. Stack on a plate, cover with clingfilm and refrigerate until needed.
Lamb with Spinach

500 g fresh spinach
4 tbsp oil
1 onion, peeled and sliced
500 g lamb, cut into small cubes
1 tsp mixed grated garlic and ginger
2 tbsp curry powder
1 tsp cumin powder
1/2 tsp turmeric powder
4 fresh tomatoes, blanched, peeled and chopped
Salt, to taste
Cooking Instructions:
Add the spinach to a pan and pour some boiling water over the to. Cover and cook for 10 minutes then strain the spinach and set aside. Meanwhile, heat oil in a large pan and fry the onion and meat for about 5 minutes before adding the ginger and garlic mixture and all the spices. Add 2tbsp water then fry gently for 2 minutes. Add the tomatoes and season with salt. Continue coking for 20 minutes then add some 250ml water and continue cooking for about 30 minutes (until the meat is cooked). Add the spinach, adjust the seasonings and continue to cook until the spinach has blended into the sauce. Serve with rice and accompanied by chutneys.
Salt Cod Gratin (Gratin de Morue)

500 g salt cod (skinned, and de-boned)
125 g mature Cheddar cheese, grated
1.5 kg potatoes
1 medium onion, finely chopped
2 tbsp parsley, finely chopped
3 tbsp butter
2 eggs
500 ml cold milk
Pinch of freshly-ground black pepper
1 tbsp olive oil
1 tsp crushed garlic
Grated parmesan cheese, for topping
Breadcrumbs, for topping
Salt, to taste
Cooking Instructions:
Place the salt cod in plenty of cold water and allow to soak for at least 40 minutes. Pour-off the water, rinse the fish, replace the water and allow to soak again. Repeat this soaking process at least three times both to re-hydrate the fish and to wash away as much of the salt as possible. When ready cut the fish into large portions. Peel the potatoes, cut into large chunks and cook in lightly-salted water until soft enough to mash. Remove from the pan, drain return to the pan and add 2 tbsp butter. Mash to a smooth puree then add the eggs and 360ml milk. Blend together until soft and fluffy then add half the Cheddar cheese and season with black pepper. Add the salt cod to a pan with some water, boil until very tender (but not soft). Drain the fish then flake with a fork (removing any bones). Add 1 tbsp butter to a casserole pan along with 1 tbsp olive oil. Heat on a medium flame and fry the onion and garlic until the onion is soft and transparent. Add the fish to the pan, reduce the heat and continue cooking until the cod has heated through. Add the remaining cheese and chopped parsley. Mix to combine then cook for a further 2 minutes until everything has blended together. At this point add the mashed potatoes to the pan and mix to combine thoroughly. Transfer the mixture to a gratin dish and spread out evenly. Top with a mixture of breadcrumbs and Parmesan cheese. Place the dish in an oven pre-heated to 240C and when the gratin begins to cook and buttle reduce the heat to 200C. Continue cooking until the topping begins to turn a golden brown in colour. Serve in the gratin dish, accompanied by crusty bread and a green salad.
Salted Fish Rougille

125 g salted fish
4 tbsp oil
1 large onion, finely sliced
300 g chopped tomatoes
3 green chillies, slit
1/2 tsp grated ginger an garlic mix
1 tsp thyme
1 tbsp chopped parsley
2 tbsp chopped shallot
Salt to taste
Cooking Instructions:
Clean the fish then soak for an hour in cold water. Remove any bones and cut into small pieces. Heat the oil in a pan and fry the fish pieces until well brown. Remove from the oil and set aside. Add the onion to the same pan and fry for a minute before adding all the remaining ingredients (Except the shallot). Continue cooking until the sauce thickens then add the fish and 2 tbsp oil. Simmer for 2 minutes, until the fish is heated through then remove from the heat. Place in a bowl, sprinkle the chopped shallot over the top and serve.
Swimmer Crap Bouillon (Bouillon Crabes)

4 medium blue swimmer crabs or whatever your local crabs are
1 medium onion, coarsely chopped
1 tbsp thyme leaves, chopped
500 ml chicken stock
250 ml water
425 g tinned chopped tomatoes
1 tsp garlic, crushed
1 tsp ginger, grated
1 tbsp coriander root and stem, finely chopped
1 tbsp coriander leaves, finely chopped
3 tbsp vegetable oil
4 red chillies, finely chopped
Salt and black pepper, to taste
Cooking Instructions:
Clean the crabs and cut into serving pieces then season liberally with salt and black pepper, to taste. Add oil to a large pot and use this to fry the onions, thyme, ginger and garlic until the onions become soft and transparent. At this point add the tomatoes and allow to simmer until the tomatoes have broken down and formed an even sauce. Add the coriander roots an stem along with the chillies and 250 ml hot water. Mix thoroughly and allow to simmer until the sauce has blended well. Add the chicken stock, bring to a boil then add the crab pieces and continue simmering until the crab pieces turn red. Adjust the seasoning, as necessary then serve with rice and piments.

World Cuisine Recipes



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