Cuisine Focus – Mauritian – A Culinary Keepsake

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Mauritian cuisine is a mix of Indian, Creole, European and Chinese cooking. Just think of the herbs and spices along with its use of vegetables and meat, and you will surely find a delicious hub of homecooked meals.

Historically, Mauritius shares a deep bond with the French, as proven by the prevalence of French-inspired dishes. The Mauritian’s preference for a great-tasting wine is also French related. As years pass, the locals decided to adapt the cooking techniques of other Asian countries, thus paving way for spices and more exotic ingredients to finally exist.

Ethnicity and diversity rules Mauritian cooking. This is evident in the people’s eating habits and ways. From served Indian curries to Chinese pork dishes, every food enthusiast is meant to taste various flavors in a common platter. Basic ingredients include garlic, chili, onions, ginger and tomatoes. Seafood and game meats are also some of the favorite items used. Incidentally, the locals’ preference for fresh seafood is traceable to the Chinese while the utilization of herbs and spices such as turmeric and mustard seeds are very prevalent in Indian cooking.

The beautiful landscape of this island paradise is gastronomy in itself. With flavors that span ages of time and history together with the aroma of distinct spices and herbs, you cannot help but be astounded by its enriched pot of multi-cultured meals.

Ingredients Utilized in Mauritian Cuisine

Meat:

Chicken, Pork, Beef, Game Meats (Venison)

Seafood:

Prawns, Shrimps, Fish, Crabs, Oysters, Crayfish

Grains:

Lentils, Beans, Rice

Fruits:

Banana, Mango, Pineapple

Spices and Herbs:

Ginger, Chili, Thyme, Coriander, Parsley, Turmeric, Mustard seeds, Shallots, Cinnamon, Saffron, Cloves, Cardamom

Items namely pickles, Murunga leaves, curry leaves and coconut make up the list of key ingredients. Ginger, chili, fresh turmeric and onions also comprise the elements of Mauritian cuisine. Its extensive use of spices and availability of the freshest seafood and meat gives Mauritian cooking an edge.

The ethnic background of its local populace gives Mauritian cuisine a definitive style and approach in cooking. More so, local dishes feature curries, Rougailles and Biryanis. Must-haves include the samosas, farata and dholl purri. Prawns cooked and served with red sauce is another Mauritian specialty. Palm heart is also used as base.

Tasting Mauritian food is like experiencing various flavors within a day. You can start by having an English breakfast, and then follow it up with some Indian-inspired lunch and some Creole dish for dinner. While the factors and elements comprising Mauritian cuisine speak of various origins and continents, the ability of the people to combine what is natural and foreign is no doubt a culinary keepsake.

Authentic Mauritian Recipes

Coconut Chutney

Recipe Source: mauritiuscuisine.com

Ingredients:

1/2 fresh coconut
1/2 tablespoon tamarin
2 chilli
1 tablespoon fresh mint finely chopped
1 tablespoon fresh garlic crushed

Directions:

Roast or Fry the coconut in a little bit of oil, until gold in color.
In a blender/mixer, blend all ingredients togeather with the coconut to a fine paste.
Add salt according to taste.

Stir Fried Beef with Broccoli

Recipe Source: ile-maurice.tripod.com

Ingredients:

1. 500 grams beef thinly sliced
(refer to photo)

2. 750 grams broccoli florets

3. 2 tablespoons fish sauce

4. 1 tablespoon dry sherry or
white wine

5. 1 tablespoon corn flour

6. 1/2 cup cold water

7. 1 tablespoon light soy sauce

8. 2 tablespoons vegetable oil

9. salt and pepper to taste

Method:

1. Cut the beef with a sharp knife into thin slices (refer to photo). Season beef with salt and pepper. Add 2 tablespoons fish sauce and 1 tablespoon dry sherry or white wine. Mix well together. Cover and allow to marinate for 15-30 minutes.

2. Heat up 2 tablespoons of vegetable oil in a wok or similar saucepan. Stir fry the marinated beef slices including the marinade, until the beef is cooked and light golden in colour. Add the broccoli florets and stir in with the beef. Cover and allow to simmer for 10-15 minutes or until the broccoli is cooked. Stir at intervals to ensure even cooking. Do not overcook the broccoli. Add a little bit of hot water if the sauce is not liquid enough. Uncover if sauce is too liquid and allow liquid to evaporate.

3. Taste sauce. Season with salt and pepper to your preference.

4. Mix the corn flour in 1/2 cup of cold water. Add 1 tablespoon of light soy sauce. Mix well and set aside.

5. Add the corn flour, light soy sauce and water mixture to the beef and broccoli. Stir gently together and mix well. Allow to cook until the sauce thickens.

6. Transfer to a warmed serving dish. Serve immediately and eat with rice. Enjoy.

Image Credit: www.cjp.net

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