Tuesday 1 August 2017

Mauritian FoodStyle

Mauritian Foodstyle

As I travel to over 35 countries around the world, I see the difference in food variation, timing and style. From rice mix with pasta in Argentina to basic sandwich in USA, I see the importance of writing to my viewers what we eat on a daily basis in Mauritius. I am just going to write on what the majority prefers. Mauritius being a multi cultural and multi ethnic island, our menu varies too.
Starting from breakfast, we will have a piece of bread, most of the time French baguette which is easily available at the local convenient store for MUR 10 or $0.30.This is quite normal except for the fact that it is often accompanied with Mauritian Gato Piment.

I was talking to one of my friend from Canada who told me she will cook on weekend for the whole upcoming week which was quite unusual for me. Most Mauritians will prepare lunch and have the same food for dinner or have lunch with the same menu they had for dinner the previous night. A fresh meal is cooked every single day in most households.

Our Creole Cuisine is generally based on white rice. The most common style will be soup and consommé with rice accompanied by meat or eggs and vegetables. The soup and consommé varies from Dhal, Lentils, Veggie consommé or peas. Meat will either be fried or cooked in tomato sauce. Stew is also part of our food schedule. Below are some examples of what make our plate, they are must-try if you visiting us on vacations:

Rice + Lentils + Fried Chicken + Sautéed Pumpkin + salad
Rice + Dhal + Fried beef + Cauliflower + salad
Rice + Chicken Stew + Salad
Rice + Watercress Soup + Dried salty fish in tomato sauce + Mashed Potato

On special occasions or when desired, Mauritians will switch to more international style food like pasta, fried rice or noodles and pizza or a mouth watering plate of Biryani or Pulao.
Mauritians usually have a small snack in the afternoon between 2 to 4. Bread and butter or fritters like samosas and bajjas are frequently consumed with tea.

I cannot conclude this page by not mentioning the famous Mauritian Appollo Noodle. This delicious local noodle is sold all over the place on the island for less than MUR 10 or $0.3 and is our alternative when mom does not want to cook J

As in other countries, Fast food and street food is also part of our Foodstyle but does not have the same significance as for example in Malaysia.


[Mauritian Cuisine] Recette Galettes de Manioc | Mauritian Cassava Cake | Gateau Manioc (Pudding)



Back in the days, when I was waiting for 15.30 for the ringing of the hand bell in the primary school and then rush towards the “Pudding Manioc” hawker to buy two for Rs5. Out of 3-5 pudding available in his transparent case on the back of his bicycle, the cassava (Manioc) one was the best seller and the tastiest. Galettes de Manioc, Pudding Manioc or, in English, Mauritian Cassava Cake is the name of the gelatinous dessert or snack coated with dry coconut powder. As mentioned, it can be served as a dessert, a snack or simply whenever you feel you need some. Being away from home most of the time, I do miss pudding manioc. Nevertheless; even in Mauritius it is becoming very uncommon to find “Pudding Manioc” sellers. For that reason, I made a video on the preparation method which takes less than 15 minutes. This is the way I cook it and may differ from others. Microwave oven can also be used instead of conventional oven Bain Marie.
Ingredients
500g Cassava (Manioc)
200ml semi skimmed milk
1 cup of sugar
Vanilla essence
Butter for greasing mould
Coconut powder for coating

Instructions:
1, Peel and wash cassava
2, Grate Cassava finely as shown in video
3, Insert grated cassava into blender adding 200 ml of liquid milk and blend
4, Add sugar and vanilla essence to the blended cassava and mix well
5, Grease cooking mold (Use specific mold designated for your oven or microwave)
6, Pour mixture into mold and cook in Bain Marie for 30 minutes and 225°
7, Allow to cool, cut and grate with dry coconut powder

Mauritian FoodStyle

Mauritian Foodstyle As I travel to over 35 countries around the world, I see the difference in food variation, timing and style. From r...