MAURITIAN CUISINE
Cuisine of Mauritius
Yam (Taro) Fritter / Gâteaux Arouille
Taro is actually a root-based doughnut of a plant that grows in Mauritius. It is a mixture of grated yam, onion, sugar, crushed ginger with corn flour. Small balls are made with the paste and deep fry until golden brown. They are best served hot together with Chutney.
Samousa
Samousa is a fried or baked dish with a savoury filling, such as spiced potatoes, onions, peas or minced meat (lamb, beef or chicken) can also be added. Its size and consistency may vary but typically it is distinctly triangular in shape. The entire pastry is then deep-fried to a golden brown color in vegetable oil. It is served hot and is often eaten with fresh Indian chutney, such as mint, coriander, tomatoes or tamarind.
Chili Cake / Gâteaux Piment
“Gâteau Piment” is the common name for Chilli Cake. It is considered to be ‘the Mauritian snack’. It is cheap, delicious, and easy to eat. It is prepared with split peas (dholl), red or green chillies, chopped coriander, spring onions and cumin seeds and small balls are made with the paste then it is deep fried in hot oil. The Chilli Cakes are best consumed when hot, together with chutney.