Stuffed Tandoori Chicken with Pineapple in Padron Peppers (Piment Cari)

“Piment cari” (Padron peppers) are so famous in the Mauritius cuisines, their taste varies between mild and hot. They are usually served as fried, fritters, stuffed and even used in curry. I love the fried and stuffed versions of them, when I make the stuffed peppers I always opt for tandoori chicken with pineapple, Many locals substitute with tuna fish, ground beef and even lamb meat. The reason behind adding something sweet into the peppers is that pineapple adds a touch of sweet piquante with the taste of the peppers. Incase I have come across a hot pepper, the pineapple pieces are here to save me. This recipe is normally served as a starter. 

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  • 20 Padron Peppers (Piment Cari)
  • 2 pieces of chicken breast, cut into small pieces
  • 1/2 tsp of ginger and garlic paste
  • 1 tsp of tandoori powder
  • 1/2 tsp of paprika powder
  • 1 small pineapple, cut into small pieces
  • 1/2 cup of corn flour
  • 1/2 cup of breadcrumbs
  • 2 eggs, beaten
  • Vegetable oil
  • Salt and pepper:


1. Rinse the chilli peppers and slightly cut to make a small pocket inside. You can choose to rinse the inside with water to get rid of the unwanted seeds. 

2. Preheat a pan with vegetable oil on medium-low heat. Season the chicken pieces with ginger and garlic paste, tandoori and paprika powder, salt and pepper. Cook the chicken pieces for 5 minutes.

3. In a bowl, add the cooked chicken and pineapple pieces, combine together. Scoop into the mixture with a teaspoon and add them inside each chilli peppers. 

4. Combine the cornflour and breadcrumbs together. Meanwhile preheat a bottomed pan with vegetable oil. Dip each chilli peppers into the beaten eggs, coat into the cornflour and breadcrumbs mixture. Shake off any excess, repeat same process twice and then deep fry for 5 minutes on medium heat. 


Grilled Fish with Butter and Citronella

Who does not love the best ultimate combination of butter and fresh citronella leaves infused together for our seafood dishes. I am using this combination on fish, you can substitute with also prawns, lobster or calamari. The easy seafood dish to make if you are planning an amazing dinner with families, best to be served with french fries, salad and gratin potatoes.

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Servings: 4-5 


  • 7-8 pieces of Dorado Fish, cut into large chunks (You can also use Tuna)
  • 5 tbsp of frozen salted butter 
  • 1 tbsp ginger and garlic paste
  • 2 tbsp of lemon juice
  • 2 pieces of Citronella leaves
  • Lemon wedges
  • 1/2 tsp of corn flour
  • 1/2 tsp of smoked paprika
  • 1 tsp pf Oyster sauce
  • Salt and pepper (Be careful while using salt since the butter is salted)


1. Into a saucepan, add the frozen butter and citronella leaves. Stir on medium heat until butter has completely melted. Add paprika powder and corn flour, keep stiring until all the ingredients are incorporated. Season with pepper. Remove 3 tbsp of the sauce and preserve into a container. 

2. Add the oyster sauce to the remaining sauce in the saucepan and stir for 30 seconds. 

3. Pour the sauce onto the fishes and refrigerate for one hour. 

4. On medium heat, preheat with vegetable oil your pan or grill pan and place the fishes. Cook each side for 3-4 minutes. Once cooked, place the fishes into a latter and pour the preserved sauce onto the fishes and garnish with the cooked citronella leaves and lemon wedges. 

Croque-Monsieur Marlin & Cheese

The best grilled sandwich to have for a hearty breakfast or even Sunday brunch! Very crunchy, moist and packed with flavour, Croque-Monsieur is an exquisite in the French cuisines. There are so many ingredients you can put into your Croque-Monsieur such as; leftover grilled or roasted chicken, marlin, eggs, butter and cheese. You need good quality bread for this recipe, remember if you are adding a good amount of sauce or mayonnaise then it’s best to use a sturdy bread. The sandwich becomes Croque-Madame if you add a poached or fried egg on top of the sandwich. My recipe is not an authentic French version, I am simply showing you how I prefer to have mine. Time to get the rustic decoration look onto your table with some fresh beautiful flowers. 

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  • 20 slices of sandwich bread
  • 10 slices of smoked marlin
  • Shredded Mozarella
  • Mayonnaise & Lemon sauce (Add some lemon juice into mayonnaise)


1. Spread the Mayonnaise sauce on each slices of bread. On one sandwich, add the marlin and cheese and then add another sandwich slice on top. 

2. Into your preheated Croque-Monsieur sandwich maker, add the sandwich and allow to grill for 30 seconds. 

Lemonade & Honey Popsicles


A sweet lemonade recipe with honey, a good dessert to enjoy after a nice lunch. You will love this so easy and delicious Lemonade Popsicles, an amazing treat for kids during school holidays.

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  • 5 cups of water
  • 3 lemons, juice squeezed
  • 2 tbsp of honey
  • Lemon slices
  • Mint leaves
  • 1 cup of granulated sugar


  • Simmer on medium heat for 5 minutes all the ingredients, except the lemon slices and mint leaves. Stir frequently until sugar has dissolved. Cool to room temperature.
  • Pour the lemonade juice evenly into popsicles moulds and add slices of lemon and  mint leaves into each to decorate. Freeze for atleast 8hours or overnight.

Grilled oven Fish


For the love of food, here comes grilled fish out from the oven. I love grilled fish, the one seasoned with honey and lemon juice. Honey adds an amazing touch to seafood, it reduces the unpleasant taste that seafood usually has. My dad’s favorite fish dish, easy peasy to be served with slices of bread, french fries and salad.

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  • 1 whole Parrot fish, scaled, gutted and trimmed (Optional, you can use any fish that you like)
  • 1 tbsp of ginger & garlic paste
  • 1 tbsp honey
  • 1/2 tsp Soy sauce
  • 1/2 tsp Oyster sauce
  • 1 tbsp of lemon juice
  • 3 tbsp of softened unsalted butter
  • 1/2 tsp of smoked paprika
  • Thyme leaves
  • Citronella leaves
  • Lemon slices
  • Olive oil
  • Salt and Pepper (I have not used salt since my butter is already salted)


  1.  Preheat your oven at 200º C
  2. Rinse your fish well and pat dry with paper towels. Make incisions onto the flesh.
  3. Mix into a bowl the ginger & garlic paste, honey, soy and oyster sauce, lemon juice, softened butter, smoked paprika and a few thyme leaves.
  4. Coat the spices onto the skin of the fish on both sides and inside the cavity. Stuff the cavity with a few lemon slices, thyme and citronella leaves. Sprinkle pepper and drizzle olive oil onto both sides of the fish and inside the cavity. Put lemon slices and citronella leaves onto the fish.
  5. Place the fish onto aluminum foil and cover the fish to prevent the skin from burning.  Bake for 10-15 minutes at 200º C.
  6. Once out from the oven, sprinkle on top thyme leaves and serve with lemon mayonnaise sauce.

Strawberry Guava Jam (Confiture Goyaves de chine)


A tropical twist perfect in my small jar for a perfect brunch onto my bread slices. Strawberry Guava also known in Mauritius as “Goyaves de chine” and loved by so many locals and tourists. Strawberry Guava is a small red fruit and it can also be found in yellow, known as Lemon Guava globally. I personally prefer the huge yellow ones because they are sweeter. The strawberry guavas I usually prefer to have as jam and most of the locals consume them with red chilli salt.

These beautiful guavas are in season during March and April in Mauritius. Many locals trip to the South to harvest. I buy from fruit sellers on the street because it is way too hot to walk into the small bush of trees to pluck.

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  • 6 cups of firm Strawberry Guava
  • 2 cup of water
  • 1 cup of sugar (Quantity based as per your preferences)
  • 2 tbsp of lemon juice


  1. Trim off the top of the Strawberry Guava and wash. Cut in half and get rid of the seeds.
  2. Place the guavas in a large pot with water and cook for about 30 minutes on medium-low heat and squish the fruits with a spoon until mush.
  3. Add lemon juice and sugar, stir until sugar has dissolved and paste has thickened.
  4. Turn off heat and allow to cool for 5 minutes. Strain the paste in a colander and you can choose to reheat the strained juice to thickened the jam.
  5. Pour and seal the jam into a warm sterilised jar and refrigerate.


Mango Puree & Coconut Whipped Cream

It’s summer and so humid, therefore some refreshing desserts please! Living on a tropical island feels like a blessing if you have a basket of tropical fruits at home. Needless to mention the amount of recipes you can create with these dulcet fruits. 

I love how easy this recipe is, no need to see flour spill on the flour, plenty of mess in the kitchen and having to wait and wait until dessert is baked and ready. This recipe is really refreshing and soothing against the heat, mango and coconut, an amazing blend together! The tropical vibes are on. If you have never made Mango Puree before or if it can’t be found in your local grocery store, then I have an easy recipe for Mango Puree on my blog. 

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Serving: 2-3


  • 6 tbsp mango puree (Recipe)
  • 10 cl cold heavy whipping cream
  • 4 tbsp coconut cream
  • 1/2 tsp vanilla extract


1. Pour cold heavy whipping cream, coconut cream and vanilla extract into mixer bowl on high speed for about 1 minute until stiff peaks form.        

2. At the bottom of the glasses, add the mango puree and whipping cream on top. 

Mauritius Eggs Masala Curry

Eggs are versatile in  so many ways when you get hold of them into the kitchen. Be it morning, it can be fried, boiled or an omelette! Salad and it can be poached! Noodles or fried rice, it is scrambled! Some tomato sauce and it can be sweet piquante! Indian spices and it can be transformed into a masala curry! 

In Mauritius, eggs are incorporated in so many dishes. I love eggs masala curry, it so easy to make and takes only few minutes. Packed with flavors and protein, the best meal for a quick dinner. 


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  • 4 Eggs, boiled and without shells
  • 1  all spices leaf (feuille de quatre epices)
  • 5 curry leaves
  • 1 tsp of ginger & garlic paste
  • 2 tbsp of onion paste
  • 1/2 tsp of garam masala
  • 1 tsp of vegetable curry powder
  • 1 1/2 tsp of coriander powder
  • 1/2 tsp of cumin powder
  • 1 tsp of turmeric powder
  • Pinch of fenugreek seeds
  • Pinch of mustard seeds (optional)
  • A pinch of yellow food colouring, to season on the eggs
  • 1/2 tsp of paprika powder
  • 1 dry red chili
  • 1/2 cup of tomato puree
  • 10cl of water


1. Preheat your pan with oil, once heated, add the eggs and fry for 2 minutes on each side over medium heat until eggs become crispy and develop golden brown colour.

2. In the same pan, add additional oil if required. Add all the ingredients, except the eggs and combine everything together. Add water and simmer for 5 minutes over low heat, lid uncovered until gravy has thickened. Add the eggs and cook for 2 to 3 minutes. 

3. Garnish with parsley and serve with rice or bread. Enjoy!

Mauritius Roasted Chicken

Note: Chicken bake for 20 minutes per pound.

I love roasted chicken, we all d0! So many juicy flavors and colors into one pan, perfect for your holiday table or family & friends gatherings. I don’t say that this is a Mauritian authentic dish, this is just the way most of my family bake their roasted chicken. There are several ways of making a roasted chicken in Mauritius, some remove the skin while others don’t, also many cook into a pressure cooker while more opt for the oven but the seasonings are mostly similar. I love to create my signature dish recipe, which means more spices and additional palates, yummy! 

In Mauritius, this dish is served with veggies, gratin potatoes or french fries (if you have not roasted potatoes) or gratin pattypan squash, salad and bread. Don’t be scared by the amount of ingredients required, they are really simple and handy stuffs I am sure we all have in our kitchen jars!

Time to get your designer plates, glasses, forks & knives, flowers and candles onto the table!



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For the roasted chicken:

  • 1 Whole Chicken, thawed if frozen and without giblets
  • 2 tbsp buttermilk
  • 2 tbsp garlic paste
  • 1/2 tsp ginger paste
  • 2 tbsp smoked paprika powder
  • 2 tbsp roasted chicken spices (I have used Hashnoor brand)
  • 1/2 tsp of cinnamon powder
  • 1 tsp of dried oregano
  • 1 1/2 tsp lemon juice
  • 1 tbsp honey
  • 1/2 cup softened butter (salted-because I don’t seasoned my mixture of spices)
  • Olive oil

For the veggies:

  • 1 head garlic, unpeeled and detached
  • 1 bundle of fresh thyme
  • 3 large carrots, chopped
  • 3 to 4 large potatoes, cut into large moon shape chunks
  • 2 small onions
  • 1/2 of a lemon
  • Corns, boiled and cooked (optional)
  • Brussels sprout, cooked (optional)

For the gravy:

  • 10cl of water
  • 1/2 small cup of flour
  • Fat from roasted chicken
  • Drippings from roasted chicken

Preparations for the roasted chicken:

1.Rinse the chicken and the inside cavity well with cold water and pat dry with paper towels.

2. In a small bowl, mix salt and pepper and set aside. In another bowl, mix all the wet and dry ingredients together  except the olive oil, stir until it’s all well combined. I have not added salt to my mixture of spices because I have used salted butter.

3. With a spoon, try to get under the skin of the chicken without tearing them apart. Now what I do which is not necessarily ofcourse but I still do it 🙂 is I always slit slightly the flesh under the skin (making sure I am not tearing the skin) so as to ensure the flavors enter the chicken).

4. Use the spoon to place the mixture of spices under the skin and gently rub the spices with your hands on the outside to ensure that the spices are spread well on both the inside and the outside of the bird. Make sure you have been able to get under the skin of the drumsticks and cover the outside of the drumsticks and wings well with the mixture of spices.

5. Season the inside cavity with salt and pepper, then stuff the inside cavity with onions, 3 to 4 garlic cloves, lemon and a bundle of fresh thyme. Wrap twine around the drumsticks and make sure they are both tied together and tuck the tips of the wings underneath the chicken to avoid them from burning.

6. Sprinkle salt and pepper (based as per your preferences) on both the base and top of the chicken. Cover the front of the chicken with aluminum foil. Allow to sit for 1 hour.

7. After 1hour, preheat your oven at 350F. Fill the roasted pan with the potatoes, carrots and remaining garlic. Season with olive oil, salt and pepper. Place the chicken over the veggies, make sure the top of the bird is covered with aluminum foil. Bake at 350F for 2hours.

8. Remove your chicken halfway and brush the bird with unsalted melted butter for more added flavor. Continue to bake until the internal temperature reaches 160F at the flesh part of the thigh. Remove the foil, prior to the last 20 minutes for more golden colour.

9. Allow the chicken to rest for 20-30 minutes before carving. Serve with roasted veggies, gravy and chili paste, I had corns and brussel sprouts so I had added them into the dish for more relish.

Preparations for the gravy:

1. Pour the fat into a bowl and reserve. Into the drippings left in the roasting pan, whisk flour, then add fat (quantity will depend onto the sauce) so that the mixture becomes thick and not pasty. Put the roaster on the stove, add 10cl of water and simmer on medium heat. Constantly stir until mixture is thickened and bubbly. Season with salt and pepper as per your taste.

Tropical Shrimp Skewers

Shrimp skewers for your Summer family gatherings. I call them “Tropical Shrimp Skewers”  because they are dressed with bell peppers, onions and tropical pineapples. Incredibly succulent and appetising with every bite. So easy to make with the minimal preparations required for this recipe.

Note: For this recipe, you can also substitute with chicken

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Servings: 25-30

  • 500g of clean shrimps
  • 2 tbsp garlic paste
  • 1/2 tbsp ginger paste
  • 5 tsp of smoked paprika powder
  • 2 tsp of Tandoori powder
  • 1 tsp of honey
  • 1 tbsp of lime juice
  • 1 large onion, cut into large chunks
  • 3 large bell peppers, cut into large chunks
  • 1/2 of a ripe pineapple, cut into chunks
  • Vegetable oil
  • Salt and pepper


1. In a bowl, add the garlic and ginger paste, paprika and tandoori powder, honey and lime juice. Combine everything together with the help of a spachler. Add the shrimps, cut onions, bell peppers, pineapples and marinate together. Season with salt and pepper and refrigerate for 30 minutes.

2. Divide shrimps evenly for 25 – 30 skewers. Add the shrimps, onions, bell peppers and pineapples into a skewer.

3. Preheat a pan or grill pan with some vegetable oil. Fry or grill the skewers for 2-3 minutes on each side until shrimps are pink and slightly firm.

4. Garnish with coriander, lemon wedges, chillies or Mauritius famous “Piment cari” and serve with mint sauce.