21 reactions
Halwa
Halwa is a popular Mauritian dessert made from semolina, ghee, and sugar. It is a rich and dense sweet that is often served on special occasions.
Yields: 4 servings
Prep time: 15 minutes
Cook time: 20 minutes
Ingredients:
1 cup semolina
1/2 cup ghee
1 cup sugar
1/2 cup milk
1/4 teaspoon cardamom powder
1/4 teaspoon saffron strands
1 tablespoon chopped almonds
1 tablespoon chopped pistachios
Instructions:
Heat the ghee in a large pot over medium heat.
Add the semolina and stir until it is evenly coated with the ghee.
Reduce the heat to low and cook the semolina for 10 minutes, stirring occasionally.
Add the sugar and milk and stir until the sugar is dissolved.
Add the cardamom powder and saffron strands.
Cook for 5 minutes, stirring occasionally.
Add the almonds and pistachios and stir to combine.
Remove from heat and let cool for 5 minutes.
Serve warm or cold.
Tips:
For a richer flavor, you can use butter instead of ghee.
You can add other ingredients to the halwa, such as raisins, coconut flakes, or rose water.
Halwa can be stored in an airtight container for up to 3 days.
Halwa is a very versatile dish and can be made with different ingredients.
Enjoy!
#halwa #mauritiansweets #mauritiandelights #mauritiancuisine #mauritiandessert
Halwa is a popular Mauritian dessert made from semolina, ghee, and sugar. It is a rich and dense sweet that is often served on special occasions.
Yields: 4 servings
Prep time: 15 minutes
Cook time: 20 minutes
Ingredients:
1 cup semolina
1/2 cup ghee
1 cup sugar
1/2 cup milk
1/4 teaspoon cardamom powder
1/4 teaspoon saffron strands
1 tablespoon chopped almonds
1 tablespoon chopped pistachios
Instructions:
Heat the ghee in a large pot over medium heat.
Add the semolina and stir until it is evenly coated with the ghee.
Reduce the heat to low and cook the semolina for 10 minutes, stirring occasionally.
Add the sugar and milk and stir until the sugar is dissolved.
Add the cardamom powder and saffron strands.
Cook for 5 minutes, stirring occasionally.
Add the almonds and pistachios and stir to combine.
Remove from heat and let cool for 5 minutes.
Serve warm or cold.
Tips:
For a richer flavor, you can use butter instead of ghee.
You can add other ingredients to the halwa, such as raisins, coconut flakes, or rose water.
Halwa can be stored in an airtight container for up to 3 days.
Halwa is a very versatile dish and can be made with different ingredients.
Enjoy!
#halwa #mauritiansweets #mauritiandelights #mauritiancuisine #mauritiandessert
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10 reactions
Mauritian cuisine is a delightful blend of Indian, Chinese, African, and European influences. Here is one Mauritian food recipe you can try:
Daube Mauricien (Mauritian Braised Beef)
This dish is a Mauritian classic, featuring tender beef slowly cooked in a rich tomato and herb sauce. It's perfect for a comforting and flavorful meal.
Ingredients:
1 kg beef chuck, cut into large pieces
2 large onions, thinly sliced
4 cloves garlic, minced
1 inch ginger, grated
2 tomatoes, grated
1 tbsp tomato paste
1 tsp turmeric powder
1 tsp cumin powder
1 tsp coriander powder
1 tsp chili powder (adjust to your spice preference)
1 tsp garam masala
1 bay leaf
2 sprigs fresh thyme
1 cup red wine (optional)
1 cup beef broth
4 small potatoes (optional)
Salt and freshly ground black pepper to taste
Vegetable oil
Instructions:
Heat vegetable oil in a large Dutch oven over medium heat. Season the beef pieces with salt and pepper, then brown them on all sides in batches. Remove from the pot and set aside.
In the same pot, add the onions and cook until softened, about 5 minutes. Add the garlic and ginger, and cook for another minute until fragrant.
Stir in the grated tomatoes, tomato paste, turmeric, cumin, coriander, chili powder, garam masala, bay leaf, and thyme. Cook for 2-3 minutes, stirring constantly, to allow the spices to release their aroma.
Add the red wine (if using) and scrape up any browned bits from the bottom of the pot. Cook for a minute until the alcohol evaporates.
Add the beef broth, browned beef pieces, and enough water to just cover the meat. Season with salt and pepper to taste. Bring to a boil, then reduce heat to low, cover the pot, and simmer for 2-2.5 hours, or until the beef is tender.
Remove the bay leaf and thyme sprigs. Serve hot with rice, noodles, or mashed potatoes.
#DaubeMauricien #MauritianFood #BraisedBeef #MauritianCuisine #HomeCooking #Recipe
Daube Mauricien (Mauritian Braised Beef)
This dish is a Mauritian classic, featuring tender beef slowly cooked in a rich tomato and herb sauce. It's perfect for a comforting and flavorful meal.
Ingredients:
1 kg beef chuck, cut into large pieces
2 large onions, thinly sliced
4 cloves garlic, minced
1 inch ginger, grated
2 tomatoes, grated
1 tbsp tomato paste
1 tsp turmeric powder
1 tsp cumin powder
1 tsp coriander powder
1 tsp chili powder (adjust to your spice preference)
1 tsp garam masala
1 bay leaf
2 sprigs fresh thyme
1 cup red wine (optional)
1 cup beef broth
4 small potatoes (optional)
Salt and freshly ground black pepper to taste
Vegetable oil
Instructions:
Heat vegetable oil in a large Dutch oven over medium heat. Season the beef pieces with salt and pepper, then brown them on all sides in batches. Remove from the pot and set aside.
In the same pot, add the onions and cook until softened, about 5 minutes. Add the garlic and ginger, and cook for another minute until fragrant.
Stir in the grated tomatoes, tomato paste, turmeric, cumin, coriander, chili powder, garam masala, bay leaf, and thyme. Cook for 2-3 minutes, stirring constantly, to allow the spices to release their aroma.
Add the red wine (if using) and scrape up any browned bits from the bottom of the pot. Cook for a minute until the alcohol evaporates.
Add the beef broth, browned beef pieces, and enough water to just cover the meat. Season with salt and pepper to taste. Bring to a boil, then reduce heat to low, cover the pot, and simmer for 2-2.5 hours, or until the beef is tender.
Remove the bay leaf and thyme sprigs. Serve hot with rice, noodles, or mashed potatoes.
#DaubeMauricien #MauritianFood #BraisedBeef #MauritianCuisine #HomeCooking #Recipe
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22 reactions
The Mauritian Magic Bowl: A Culinary Delight
The Mauritian Magic Bowl, also known as bol deviré or bol renversé, is a beloved dish from Mauritius. Its name, translating to "upside-down bowl," perfectly describes the dish's presentation style. This delightful meal is packed with fragrant vegetables, steaming noodles, and a fried egg, all of which are turned over at the table to reveal the egg on top. This recipe can also be made with rice instead of noodle.
Ingredients:
½ tsp salt
1 tbsp granulated sugar
75ml white wine vinegar
9 garlic cloves, crushed (4 for garlic water)
1 tbsp chopped chives
2 tbsp cornflour
3 tbsp vegetable oil (plus extra for frying)
1 medium carrot, peeled and cut into matchsticks
100g chestnut mushrooms, sliced
250g pak choi, sliced
4 spring onions, finely sliced
3 tbsp oyster sauce
4 tbsp light soy sauce
½ tsp ground white pepper
4 medium eggs
600g cooked fresh egg noodles, warmed
Preparation:
Step 1: Prepare the Garlic Water
Place all garlic water ingredients into a lidded heatproof jar.
Add 150ml hot water (from a kettle just off the boil) and mix.
Cool, then refrigerate to infuse for at least 1 hour (or preferably overnight).
Step 2: Cook the Vegetables and Sauce
Put the corn flour in a small bowl, slowly mix in 300ml water, and set aside.
Heat the oil in a wok, then add the carrot, mushrooms, pak choi, and spring onions. Cook for a couple of minutes until they begin to soften.
Add the remaining garlic, stir for 30 seconds, then add the oyster sauce, soy sauce, 30ml water, and white pepper.
Stir in the corn flour mixture and cook until you have a glossy gravy and the vegetables are al dente.
Step 3: Fry the Eggs
Heat a little vegetable oil in a frying pan and fry the eggs one at a time, sunny side up, until the yolks are semi-soft. Baste regularly with oil to help set the yolks.
Step 4: Assemble and Serve
Get 4 bowls and place an egg, yolk-side down, at the bottom of each.
Add the vegetables, then top with the noodles. Press down firmly so everything is packed into the bowls.
At the table, place a plate on each bowl, then flip them over, removing the bowls to reveal the dish. Alternatively, you can place the fried eggs on top after turning out the dish if you prefer a runny yolk.
Serve with the garlic water to drizzle over.
Enjoy this flavorful and visually stunning dish that brings a touch of Mauritian magic to your dining table!
#MauritianMagicBowl #BolDeviré #BolRenversé #UpsideDownBowl #MauritianCuisine #DeliciousRecipes #Foodie #CookingAtHome #CulinaryDelight #FlavorfulEats
The Mauritian Magic Bowl, also known as bol deviré or bol renversé, is a beloved dish from Mauritius. Its name, translating to "upside-down bowl," perfectly describes the dish's presentation style. This delightful meal is packed with fragrant vegetables, steaming noodles, and a fried egg, all of which are turned over at the table to reveal the egg on top. This recipe can also be made with rice instead of noodle.
Ingredients:
½ tsp salt
1 tbsp granulated sugar
75ml white wine vinegar
9 garlic cloves, crushed (4 for garlic water)
1 tbsp chopped chives
2 tbsp cornflour
3 tbsp vegetable oil (plus extra for frying)
1 medium carrot, peeled and cut into matchsticks
100g chestnut mushrooms, sliced
250g pak choi, sliced
4 spring onions, finely sliced
3 tbsp oyster sauce
4 tbsp light soy sauce
½ tsp ground white pepper
4 medium eggs
600g cooked fresh egg noodles, warmed
Preparation:
Step 1: Prepare the Garlic Water
Place all garlic water ingredients into a lidded heatproof jar.
Add 150ml hot water (from a kettle just off the boil) and mix.
Cool, then refrigerate to infuse for at least 1 hour (or preferably overnight).
Step 2: Cook the Vegetables and Sauce
Put the corn flour in a small bowl, slowly mix in 300ml water, and set aside.
Heat the oil in a wok, then add the carrot, mushrooms, pak choi, and spring onions. Cook for a couple of minutes until they begin to soften.
Add the remaining garlic, stir for 30 seconds, then add the oyster sauce, soy sauce, 30ml water, and white pepper.
Stir in the corn flour mixture and cook until you have a glossy gravy and the vegetables are al dente.
Step 3: Fry the Eggs
Heat a little vegetable oil in a frying pan and fry the eggs one at a time, sunny side up, until the yolks are semi-soft. Baste regularly with oil to help set the yolks.
Step 4: Assemble and Serve
Get 4 bowls and place an egg, yolk-side down, at the bottom of each.
Add the vegetables, then top with the noodles. Press down firmly so everything is packed into the bowls.
At the table, place a plate on each bowl, then flip them over, removing the bowls to reveal the dish. Alternatively, you can place the fried eggs on top after turning out the dish if you prefer a runny yolk.
Serve with the garlic water to drizzle over.
Enjoy this flavorful and visually stunning dish that brings a touch of Mauritian magic to your dining table!
#MauritianMagicBowl #BolDeviré #BolRenversé #UpsideDownBowl #MauritianCuisine #DeliciousRecipes #Foodie #CookingAtHome #CulinaryDelight #FlavorfulEats
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