International Cuisine

Exploring the world through food.

Mauritius Banana Beignets

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Mauritius Banana Beignets was the dessert chosen to represent this Island nation. Bananas are abundant, we also enjoyed them several times simply cut in half and grilled with a bit of vanilla sugar.

This is the recipe I made with Chef Sandy while staying with her and her family in Mauritius.  It is quick and easy, and we thoroughly enjoyed them.  I am sure you will too. Thanks to Chef Sandy for sharing her recipe.

Banana Beignets

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3.5 from 4 votes

Mauritius Banana Beignets

Recipe compliments of Chef Sandy, Grand Baie, Mauritius
Course Dessert
Cuisine Mauritian
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Calories 670kcal
Author International Cuisine

Ingredients

  • 2 large Bananas
  • 100 grams self raising flour
  • 100 ml cold water
  • 2 Tablespoons powdered sugar
  • 1 teaspoon cinnamon
  • oil for frying

Instructions

  • Peel and slice the banana into bite size pieces
  • In a bowl whisk together the flour and water until you get a nice silky batter
  • In another bowl combine the sugar with cinnamon and set aside.
  • In a frying pan heat up some cooking oil until hot.
  • Put the slices of banana into the batter and drop them in the hot oil, turning them to brown evenly just a minute or two.
  • Transfer to paper towel and drain
  • Sift the sugar and cinnamon mix over the beignets and serve warm.

Nutrition

Calories: 670kcal | Carbohydrates: 152g | Protein: 15g | Fat: 3g | Saturated Fat: 1g | Sodium: 10mg | Potassium: 1083mg | Fiber: 11g | Sugar: 49g | Vitamin A: 182IU | Vitamin C: 24mg | Calcium: 52mg | Iron: 2mg

Mauritius Dholl Puri (Yellow Split Pea Wrap)

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Mauritius Dholl Puri is similar to a tortilla but made using yellow split peas.  This is then wrapped around any variety of curries and pickled vegetables.  This is a beloved street food in Mauritius that originated in India but is now quintessential Mauritian cuisine.  I loved this so much after cooking this meal, we decided to add Mauritius to our travel itinerary coming up this January.  I will be cooking with a renowned chef and can’t wait to share what I learn.  This seemed a little intimidating at first to roll out the Dholl Puri so thinly and fry but honestly they turned out awesome and was much easier than I anticipated.  They are served two together and see the lima bean curry and coriander chutney recipes to complete this awesome street food.  Seriously a heavenly bite. Please note that prep time does not include soaking the peas that should be done the night before.

Mauritius Dholl Puri

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3.27 from 19 votes

Mauritius Dholl Puri (Yellow Split Pea Wrap)

Course Appetizer
Cuisine Mauritius
Prep Time 40 minutes
Cook Time 20 minutes
Total Time 1 hour
Servings 8 serves 4
Author International Cuisine

Ingredients

  • 1/2 teaspoons cumin seeds
  • 1 cup yellow split peas soaked overnight
  • 4 cups flour
  • 1/2 teaspoon turmeric
  • 1 to 1 3/4 cups water
  • salt
  • vegetable oil

Instructions

  • The day before you make this recipe soak the yellow peas in water overnight.
  • Toast the cumin seeds in a dry frying pan and crush with a mortar and pestle
  • Drain and rinse the peas and boil in fresh water until just tender
  • Drain well and blend with the cumin in a blender or food processor, you are looking for a fluffy powder) Add salt to taste.
  • Place the flour, turmeric and 2 pinches of salt into a large bowl and mix well. Add water a little at at a time and mix until a smooth dough is formed.
  • Knead for about 5 minutes, cover with damp cloth and set aside for 20-30 minutes
  • Form the dough into balls about the size of a golf ball and make an indent in the center of each ball. Stuff with about a tablespoon of the yellow pea mixture and seal the dough around the filling. Roll the balls out on a floured surface to very thin rounds
  • Brush a frying pan with oil and cook each dholl puri over high heat for about 2 minutes on each side. Before flipping and cooking the other side, brush with some more oil.
  • Serve two at a time warm with the lima bean curry and coriander chutney.

 

Mauritius Lima Bean Curry (Masala Gros Pois)

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Mauritius lima bean curry is called masala gros pois.  It is delicious!  It can be enjoyed on its own with simply a piece of roti however it is unbelievable in the dholl puri that Mauritius is now famous for.  Serve this lima bean curry along with the coriander chutney inside the dholl puri and you basically have a bite of heaven.  If you can not locate dried lima beans go ahead and use a can of lima beans or sometimes they are called butter beans. If you use dried beans please add several hours for soaking and cooking the beans until tender. Make this you will not regret it. True love!

Mauritius lima bean curry

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5 from 3 votes

Mauritius Lima Bean Curry (Masala Gros Pois)

Course Main
Cuisine Mauritius
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4
Author International Cuisine

Ingredients

  • 1 14. oz can of lima beans or 2 cups dried lima beans follow package directions.
  • 1 tablespoon crushed ginger made into a paste
  • 1 tablespoon crushed garlic made into a paste
  • 1 white onion sliced thinly
  • 1 Tablespoon curry powder
  • 1 Tablespoon Turmeric powder
  • 1 to mato chopped
  • 2 green chilies chopped
  • vegetable oil for cooking
  • Chopped coriander for garnish

Instructions

  • If using dried beans, soak and cook until tender according to packaged directions and set aside.
  • In a large saucepan heat some vegetable oil over medium high heat and saute 1/2 the onions.
  • while1/2 the onions are cooking begin to prepare the curry paste
  • In a bowl, stir together the tomatoes, chilies, curry powder, turmeric, ginger and garlic paste and the other 1/2 of the onion that is not cooked. Add in about 1/4 cup of water and mix all this together well.
  • Stir the curry paste into the cooked onions and stir well
  • cook for 3 minutes on medium and reduce heat to low and cover for 10 minutes
  • Stir occasionally to make sure it does not burn
  • Add in the Lima beans with about 1/2 cup of water
  • Stir gently to not crush the beans
  • Increase the heat to medium and cook for 5 more minutes
  • salt to taste and add fresh coriander to garnish
  • Enjoy on its own or with some coriander chutney in a dholl puri
  • Heaven!

 

 

Mauritius Coriander Chutney

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Mauritius coriander chutney is super easy to make and very flavorful.  It is served like a condiment for all sorts of things like grilled seafood, barbecue and is an essential ingredient in the dholl puri.  We loved this fresh sauce along side the lima bean curry in our dholl puri.  Honestly it was the most exotic lovely burrito I have ever enjoyed.  This is made with fresh coriander so it is best to use it the same day as it is made as it tends to spoil easily.  Adjust the chili to your heat preference.

Mauritius coriander chutney

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4.34 from 3 votes

Mauritius Coriander Chutney

Course Sauce
Cuisine Mauritius
Prep Time 5 minutes
Total Time 5 minutes
Servings 1 cup
Author International Cuisine

Ingredients

  • 2 bunches of fresh coriander
  • 2 garlic cloves
  • 4 small red chilies or to your heat tolerance
  • salt to taste

Instructions

  • In a high speed blender or food processor, blend together the garlic, chili and coriander until it forms a paste. Add salt to taste and serve

 

Mauritius Octopus Salad (Salde Ourite)

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Mauritius octopus salad is awesome!  Just the sight of it makes you feel like you are in a special tropical place.  I love octopus, and salads is one of my favorite ways to enjoy it.  Be sure to throw a wine cork in the water when you cook it, it really does work to help make the octopus tender.  If you are pressed for time you could use cooked octopus that you can typically find in the freezer section of you local Asian market.  This can be made as a starter or would also suffice as a nice light lunch.  This Mauritius style salad has a lively dressing.  Enjoy!

Mauritius octopus salad

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5 from 2 votes

Mauritius Octopus Salad (Salde Ourite)

Course Salad
Cuisine Mauritius
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 4
Author International Cuisine

Ingredients

  • 1 octopus
  • 4 scallions
  • 1 red chili minced
  • 1/2 cucumber
  • 1 " ginger peeled and minced
  • 1/4 cup fresh coriander/cilantro chopped
  • 1/2 yellow pepper
  • 1/2 red pepper
  • 2 to matoes
  • For the dressing:
  • 3 Tablespoons mustard seed
  • 1/3 cup olive oil
  • 1 Tablespoon white vinegar
  • Juice of two limes
  • salt and pepper to taste

Instructions

  • cook the octopus in salted water with a wine cork for about on hour until tender.
  • While the octopus is cooking mix together the dressing ingredients and set aside
  • Rinse well and remove excess skin and slice the octopus into bite size pieces
  • Cut all vegetables into strips.
  • Put all the ingredients into a bowl and toss gently with the dressing.
  • Enjoy!

 

Mauritius Prawn Rougaille

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Mauritius prawn rougaille is one of my absolute favorite types of recipe.  This is super easy to make and it is so delicious hitting all the notes that Mauritius cuisine is famous for. It is a classic Creole sauce.  You can make this rougaille sauce to go with numerous other things, like eggs, zucchini, eggplant, sausage, fish, the options are really endless.  Just make it, trust me you will love it! Serve it alongside a salad and rice and you have yourself a quick and easy scrumptious meal!

Mauritius prawn rougaille

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4 from 4 votes

Mauritius Prawn Rougaille

Course Main
Cuisine Mauritius
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4
Author International Cuisine

Ingredients

  • Olive oil
  • 1 medium red onion chopped
  • 4 cloves garlic chopped finely
  • 1/4 cup white wine
  • 2 cups tomatoes peeled and chopped
  • 1 tablespoon ground cumin
  • 1 teaspoon sweet paprika
  • 1 teaspoon salt
  • 1 teaspoon white pepper
  • 2 red or green chilies chopped (according to your heat preference)
  • 1/4 cup flat leaf parsley finely chopped
  • 2 thyme sprigs leaves only
  • 1 lb. prawns shelled or extra large peeled and de-veined shrimp
  • 1/4 cup cilantro chopped

Instructions

  • In a saucepan heat 2 tablespoons olive oil over medium heat.
  • Add in the onion and half the garlic and fry until golden .
  • Pour in 1/2 the wine to soften the onion then add in the tomatoes and cook for a few minutes over high heat then reduce to simmer.
  • Stir in the cumin, paprika, salt and pepper and a drizzle a bit more olive oil.
  • Add in the parsley, chili, thyme and remove from heat.
  • In another frying pan, heat up a little more oil and fry the remaining garlic until fragrant. Add in the prawns or shrimp, season with salt and pepper and cook for two minutes.
  • Deglaze the pan with the remaining wine.
  • Add the prawns into the rougaille and stir through the fresh cilantro.
  • Serve with white rice and a salad. Enjoy!