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 Cuisine] Gateau Piment (Mauritian Gato Pima Recipe) Chilli cakes | Split Pea Fritters

Mauritian Gato Pima

This is one of the most authentic snacks from Mauritius and the Mascarene Islands (Mauritius, Reunion Island and Rodrigues Island).It is also known as Bonbon Piment in Reunion Island or split pea fritters. Gato or gateau means cake in Mauritian Creole and Piment means Chili. Although the name, it has nothing to do with chili or spicy cakes. It is in fact made of split peas or Dhal petit pois in Creole. Together with Roti (Mauritian Paratha), it is one of the most famous street food in Mauritius. It is often sold on the streets for Rs2 Mauritian Rupees (or 15 pieces for $1, which is quite inexpensiveJ).They can be eaten as a snack, with bread and butter or in curry)

The Gato Piment dough can be prepared and freeze for future use but freshly blend dhal will of course taste better. Split peas have to be soaked for at least 8 hours or overnight. Here is the recipe in 8 steps:

Ingredients

Split Peas

Chopped dry chili

Chopped spring onion

½ table spoon of baking soda (Bicarbonate of Soda)

Salt

Oil for cooking

Cooking Method:

1, Wash and soak dhal if possible all night

2, Drain split peas and blend until you have a fine dough

3, Add chopped dry chili and spring onions

4, Add ½ table spoon of baking soda (Bicarbonate of Soda)

5, Stir with ½ table spoon of salt

6, Heat up oil over hot to medium temperature in a frying pan (Fritters have to be fully submerge in oil)

7, Shape mixture into small balls and deep fry

8, when the fritters turn into a brownish color, drain oil and put on absorbent paper

Steps 1 to 5 can be prepared and then freeze for future use.

As mentioned earlier freshly made Gato Piment can also be turned into Gato Piment curry. We will do a video next time I prepare some tasty Gato Piment

[Mauritian Cuisine] Soft Roti Recipe (Cook in 3 Mins)| Mauritian FlatBread

Mauritian Roti is a white flour based flatbread very popular in Mauritius. Actually the Mauritian Roti is a different word for what is called Paratha in India. In Mauritius Paratha or Farata is a naan like bread. Mauritian Roti is very effortless to prepare and cook. It takes about 10 minutes to have them on the table. Roti is usually eaten by Muslims during the Ramadan fasting period for the early morning meal (Sehri).Nevertheless; Roti is also consumed largely as street and fast food in Mauritius. It is often sold with peas and tomato sauce on the street for Rs12 (Mauritian Rupees) or about US $0.40 Euro 0.35.It is so famous these days that we have chains of Roti kiosks in Mauritius. Here is the recipe for making homemade roti in 14 simple steps:

(Most of the street based roti are sold in round shape compare to what is shown in the video. Square shape roti do taste better and is softer than circle roti)

Ingredients:

4 Cup of White flour

1.5 table spoon of Salt

Cooking oil

Warm water

1 table spoon of Milk powder

Cooking Method:

1, Mix 1.5 table spoon of salt to 4 cups of white flour

2, Add 1 table spoon of milk powder

3, Add ¼ cup of cooking oil

4, Pour warm water gradually and mix (preferably with your hands) until you have a non sticky dough

5, Knead the dough until it becomes soft and pliable

6, Formulate sphere balls with the dough with your hand (about 5 CM Diameter)

7, Roll the balls into a flat round circle and coat with cooking oil

8, Shape into a square by bringing 1 point on the edge to the middle and repeat on the opposite sides (Refer to video timing 02:00 to 02:45)

9, Roll again to make a flat almost square shape roti

10, Heat the flat disc shape pan on medium temperature

11, Lay uncooked roti on the pan and let cook for about 30 minutes

12, Turn to the other sides and apply oil

13, Repeat step 12 for other side

14, let cook until brown bears* spots appear on both sides (*Forgive me, I am typing this in Alaska, bears are still on my mind)

As mentioned earlier, steps 8 and 9 are optional but do make the roti softer.

Rotis can be accompanied with peas, beans, tomato sauce, pumpkin sautéed, vegetable curry or just with butter and a hot Mauritian tea.