Stewed taro leaves is a classic Mauritian recipe. Leaves of the taro plant are cooked over a long period of time with light spices, tomatoes and tamarind. The result is a creamy silky texture that is really unlike any other greens. Nothing speaks home louder than greens prepared the traditional way. Even during my pre-vegan days, what I missed most from the food from back home was neither the meat nor the fish. It was the local greens – chayote greens, pumpkin greens, night shade greens and my favourite of them all – taro greens.
Browsing category Vegan Mauritian Recipes
Similar to Indian pakoras or Japanese tempuras, Chinese eggplant fritters are popular Mauritian snacks that are sold at street corners. They would usually be deep fried but I pan fried them with less oil, drastically reducing the oil content. The result is a lighter fritter that still has big flavour with crunchy texture on the outside and moist mushy interior.
The recipe is very simple. My preference for the batter is chickpea flour but all-purpose flour (or a mix of both flours) also works well.
Lemon and lime fill this refreshing earthy tamarind drink with zingy citrus fruity flavours. Take the regular homemade lemonade recipe (or limeade) to new heights with a fragrant hint of vanilla, spicy flecks of cumin and a tantalising touch of mint. This non-alcoholic beverage makes a perfect Summer mocktail. Petrichor — the pleasant smell that accompanies the first rain after
A sweet, sour and spicy apple tamarind chutney recipe filled with sun-kissed ingredients like tamarind and chillies. Fingers smeared with spicy tamarind sauce swept from the banana leaf that food is served on during Hindu and Tamil weddings or religious ceremonies — this is how I remember the spicy tamarind compote. Locally known as ‘takkar’ in
Savoury crepe recipe, made with aquafaba for an unctuous bite appeal. A touch of finely chopped scallions is quintessential to these delectable Mauritian crepes. Eggless crepes to be enjoyed with a smear of coriander (cilantro) chutney for an ultimate Mauritian experience. Cobbled together into the most unique fusion, ingredients from different cuisines weave themselves into
A simple rice pudding recipe also known as rice kheer. This pudding can be enjoyed warm or chilled as breakfast, a snack at any time of the day or as a dessert. Vegan breakfast, vegan dessert recipe. Though puddings can either denote a sweet or savoury dish, the pudding very often evokes the thick creamy
A simple sauteed cabbage recipe with potatoes cooked Mauritian style. The skillet braised-style cooking lends exceptional flavour to these humble inexpensive vegetables. While my sense of curiosity and culinary adventure is what kindles my enthusiasm for exploring new types of food, more often than not, I am drawn back to the roots at the heart of Mauritian
A simple fragrant kalia curry with jackfruit recipe that can be served over rice or in a wrap / roti. This easy curry, ‘cari jacques’ — as it is typically known in Mauritius, is yet amazingly tasty; you will be licking your fingers! For its sheer ginormous size, the jackfruit is unquestionable reason for amazement.
A simple yet amazingly delicious Mauritian-style macaroni fricassee with dried bean curd sticks skins (tofu skin or yuba). If you like scrambled tofu, you might just like this one. What I find fascinating about the way people prepare food is the similarities yet distinctions with which every household make their meals, especially the traditional ones. One
Easy process on how to make homemade noodles from scratch. Homemade ramen noodles. These alkaline noodles are similar to the Mauritian yellow wheat flour Chinese noodles. Suitable to use as ramen noodles for soup, boiled with various toppings or in stir fried noodle dishes. With strong Chinese influences in the Mauritian cuisine come an amalgam of
Literally digging out our roots, we find a variety of edible tubers that sustained and nourished many previous generations but are now alas gradually disappearing from our plates. One such root vegetable is the cassava (or yucca) which, besides its nutritional value, a taste of its creamy flesh is like the taste buds discovering