You are currently browsing the category archive for the ‘Mauritian’ category.

After last year’s success of my 7-day Tour de Maurice, I wanted to repeat the experience for my upcoming birthday. It did not take me long to map out my travel plan and organize a tailor-made package for my first ever visit to Rodrigues. After hearing several reviews from different sources, I decided to trash the custom made family tours to plan my excursions and select my accommodation all by myself. The basis of the plan was to have minimum connection with the external world and nothing to remind me of work and related issues for a full 5 days!

After an uneventful flight aboard ATR, we landed in Rodrigues past noon and we immediately whisked off to Pirates Lodge, located only a few minutes from St Francois beach, well away from crowds and traffic. We were the only residents there and were quite happy to have the whole lodge to ourselves. Rooms were clean with comfortable beds and thankfully they have AC and fans on both floors. Though we stayed on B&B basis, food was not a problem as we found that there were quite a few snacks within reasonable walking distance whenever we did not feel like cooking.

Waking up early for my morning walk on the beach became my daily routine as I had no trouble getting up at dawn after a good night’s sleep. You can hike down to Trou d’Argent and Anse Bouteille by following the yellow markers on this easy 30-minutes walk or go further north towards Pointe Cotton through beautiful beaches like Anse Ally or Fumier for a swim before breakfast. Breakfast gets served everyday around 8 and is a simple one with bread/butter/ jam, pastries, tea/ coffee/ juice and a fresh fruit platter. It kept us full till lunch time especially when we planned to go on long drives.

Our 4×4 rental allowed to visit most of the northern and southern coast lines and discover the usual tourist spots as well as several roadside stalls selling pickles, salted fish, honey, dried octopus and handicraft. On our 4th day, we booked a very enriching tour with Rodrigues Friendly where we introduced to the typical aspects of Rodriguan culture through activities like octopus fishing, learning the basics of accordion, basket weaving and the customary Séga Tambour. It even included a culinary hands-on experience where we could actually bake our own tourte, a closed short crust pie filled with caramelized papaya and coconut.

I was not fortunate enough to taste the traditional gâteau maïs during my trip to Rodrigues. However, as a memento of this memorable visit and to honour all the lovely people I encountered during my stay, I wish to share this recipe, from Dans Ma Cuisine Mauricienne et d’Ailleurs, which it seems, is as close to the genuine gâteau as it gets. No need for me to say that I cant wait to go back for another taste of authentic cuisine Rodriguaise which uses only pure, unprocessed ingredients straight from their gardens or fresh catch from local fishermen for simple yet amazingly flavourful dishes.

GATEAU MAIS DE RODRIGUES

Ingredients:

100g butter, softened

250g white caster sugar

6 eggs, room temperature

2 teaspoons vanilla extract

250g fine cornmeal/ polenta

100g desiccated coconut

3 tablespoons full cream milk

30g raisins, soaked in water

Method:

  • Preheat oven to 180oC. Grease and line a 8-inch or 9-inch round sandwich tin with parchment paper.

  • Beat butter and sugar together in a bowl until creamy. Add egg yolks and beat well till it is pale yellow.

  • Fold in cornmeal and milk into the butter mixture until everything is well combined and homogenous.

  • eat egg whites until they form soft peaks and carefully fold into batter until there is no trace of whites.

  • Fold in raisins and pour the batter gently into the prepared tin. Bake for about 50 minutes until golden.

  • Remove from oven and cool for 10 minutes in tin before turning out. Cut into wedges and serve warm.

With love from Rodrigues

Envi ene bon ti salade melanz? While the average Mauritian is not a huge fruit eater, he/she will hardly ever say no to a freshly prepared fruit salad topped with tamarind sauce and disel pima/ chili salt. A colourful meli-melo of tropical fruits including mangoes and pineapple, our traditional fruit salad is not a homemade entity but derives its popularity from the road side sellers who usually extend their fares to markets and beaches on Sundays and holidays.

It will not be an uncommon sight if you come across one today on our crowded public beaches, which are always so on the eve and the day of a public holiday. And as we are celebrating our Independence Day today, there is, I’m sure, no better occasion to do a post on something we can proudly call as our ‘national’ salad. As the official celebrations unfold this afternoon in Champ de Mars in the attendance of eminent personalities, many will undoubtedly gather in more informal surroundings with the same feeling of being fier d’etre mauricien/ proud to be a Mauritian.

MAURITIAN FRUIT SALAD

Ingredients:

2 semi ripe mangoes

1 medium pineapple

1 small cucumber

10 jamalacs/ love apples

1 carambole/ star fruit

2-3 dried red chilies

1 teaspoon kitchen salt

3 tablespoons tamarind

1 tablespoon brown sugar

Method:

  • Peel mangoes, pineapple and cucumber. Cut each fruit into bite size pieces or chop into thick slices.

  • Cut the jamalacs into halves and slice the carambole thinly. Place all chopped fruit in a large bowl.

  • Crush the dried chilies and salt together in a grinder or in a mortar until it turns into a fine powder.

  • Remove any seeds from the tamarind and soak the pulp in 2 tablespoons warm water for 5 minutes.

  • Combine the tamarind pulp with 1 tablespoon of chili powder. Add more water and grind together.

  • It should form a sauce of slow dripping consistency. Toss this dressing over the bowl of fruit salad.

  • Mix till well combined and leave to stand at room temperature for at least one hour before serving.

  • Top with extra tamarind and serve in plastic cups along with extra salt and chili powder. Serves 4.

Mauritian Fruit Salad

Today we commemorate the anniversary of the abolition of slavery in Mauritius after 182 long years of this horribly inhuman practice introduced under colonial rule of the Dutch, followed by the French and the British. Slaves, mainly of African descent, were brought to Mauritius to work in fields and construction sites where heavy manual labour was sought. In spite of its official abolition by the British government in 1807, it was not until 1835 that the shoddy business of human trade and exploitation was abandoned in favour of recruitment of indentured labourers from India. The post abolition period was also a time of considerable struggle for those given freedom but no support or resources to start life afresh and consequently fell back into poverty and deprivation.

On this special day many chose to visit the Le Morne Slave Route which traces the footsteps of our ancestors back in time and helps us better understand their plight as maroons as they fled from their merciless master to find refuge in the wilderness of Le Morne Brabant. They were then confined to subsist on meager reserves at the cost of freedom and dignity. In the memory of all those who fought and died to make their voices heard, I dedicate this blog post and the following recipe, riz frit poisson salé/ fried rice with salted fish, a local delicacy you can find in tuck shops and roadside snacks and probably derived from Creole cuisine, fashioned by slave descendants who went on to build and empower the generations of slave-free population who enjoy a far better life than their forefathers ever did.

RIZ FRIT POISSON SALE – FRIED RICE WITH SALTED FISH

Ingredients:

80g salted fish/ snoek

150g boneless chicken

100g corn kernels

100g carrots, diced

1 small onion, diced

100g peppers, diced

150g basmati rice, soaked

2 eggs, room temperature

1 teaspoon dark soy sauce

1 teaspoon fish sauce

1/2 teaspoon ginger paste

Salt and pepper, to taste

1 small bunch spring onion

Method:

  • Soak rice in cold water for 15 minutes, drain and cook in a pan of boiling water until firm but not mushy.

  • Soak salted fish in water to wash away most of the salt. Place in another pan of water and bring to the boil.

  • Cook the fish for about 8-10 minutes until softened. Drain well and remove fish bones. Flake fish coarsely.

  • If using precooked salted fish, remove from packaging and use directly without prior boiling and frying it.

  • In a frying pan, heat 1 teaspoon oil and add the ginger paste. Roast lightly until fragrant then add the fish.

  • Dice the chicken into bite-size pieces and season with salt and pepper. Leave it to marinate for 15 minutes.

  • While chicken marinates, prepare vegetables by dicing the carrots, onion and assorted bell peppers finely.

  • Beat eggs lightly and fry as for an omelette, cut it into strips and set aside. Now cook chicken in same pan.

  • Heat 2 tablespoons oil in a wok or a deep heavy based pan. Add the cooked rice, sauté for a minute or two.

  • Stir in chicken, salted fish, carrot, onion, corn kernels, peppers and eggs. Add the dark soy and fish sauce.

  • Stir fry for about 5-7 minutes, stirring at regular intervals, to prevent rice sticking at the bottom of the pan.

  • Cover pan for 2 minutes, then sprinkle with chopped spring onions and serve immediately. For 4 persons.

Fried Rice with Salted Fish

About Me

PrerrnaMirchi
Mauritius

My Baking Adventures

Daring Bakers

Blog Archives

© 2010 Inspiredtobake

Unauthorized use and/or duplication of material from Inspiredtobake without permission from the author is strictly prohibited. Excerpts and links may be used, as long as they redirect to the original content on this blog.

 Subscribe in a reader

Inspired To Bake

Promote Your Page Too

Enter your email address to subscribe to this blog and receive notifications of new posts by email.

Join 3,737 other followers