Taste is a very distinct and memorable part of Mauritian weddings. The time to indulge and be merry. An orgy of flavours painted with the colours of tradition. This series is a peep into wedding kitchens, what they reveal and what comes out of them.
well just imagine semi-ripe mangoes cooked to soft perfection in sugar and a spice blend, then tempered with curry leaves, mustard seeds and dried red chilli. Tempting isn't it?
Imaginez une tranche de baguette croquante, grillée avec de l'huile d'olive extra vierge et de l'ail sur laquelle repose un mélange frais de tomates, d'oignons, de coriandre (feuilles de coriandre), de menthe et de morceaux de, OUI! le fameux 'Gato Pima'! Ça donne l'eau à la bouche, n'est-ce pas? Cela fait un moment que j'ai… Continue reading Bruschetta à la Mauricienne! Recette
Rice is undeniably the Mauritian staple but too often eaten the same way and simply used to accompany currys and other dishes. Why not combine rice with seasonal produce and very local elements and get our palates all 'summery'? Why not mix green mangoes, coconut, and to cool it off, some curd with rice? Sounds interesting? Here are three rices, very famous in South India, that could very well be Mauritian by all means and make way on those summer meal tables. They are made with ingredients readily available here and very easy to prepare. I propose you three rices for the season, summer. The three rices can be eaten together in small portions each in a same meal, or consumed individually and accompanied by countless dishes. Enjoy!
Imagine a crunchy slice of baguette, toasted with extra virgin olive oil and garlic on which rests a fresh melange of tomatoes, onions, cilantro (coriander leaves), mint, and bits of, YES! the famous 'Gato Pima'! Sounds good, doesn't it?
Crunchy on the outside and deeply soft on the inside, the spicy and distinctly flavourful 'Gato Pima' is by default the most famous and prized snack of Mauritius.