Mauritius Bouillon Poisson (Fish Stew) with bredes mouroum (moringa leaves)

Mauritius Bouillon Poisson (Fish Stew), the preferred traditional seafood dish in our little tropical island. Always accompanied with rice and chatini coco (coconut chutney). Cooked in so many kitchens in Mauritius 🙂 The nostalgic moment of fishing fresh fishes from the beach with the family returns back when the smell of that delicious bouillon (stew) is spread in the kitchen.

The best medicine in a bowl. Bredes Mouroum (Moringa leaves) have many health benefits, they can cure and prevent diseases such as diabetes, heart diseases, anemia, digestive disorders, skin, respiratory and many more diseases.

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Servings: 7

Ingredients:

  • 6-7 small whole parrot fishes
  • Bunch of bredes mouroum (Moringa leaves)
  • 1.5 Litre – 2 Litre of water
  • Parsley leaves
  • 1 tsp of vinegar
  • 1/2 tsp of cinnamon powder
  • 1/2 tsp of lime juice
  • 1 cup flour

Spices:

  • 6-8 garlic cloves
  • 1 tsp ginger paste
  • 2 large onions, cut into chunks
  • 4 tomatoes, cut into chunks
  • 4 large tbsp can tomato puree
  • 1 branch curry leaves (15 curry leaves)
  • 1 small bunch coriander leaves

 

Preparations:

For the fishes:

  1. Mix into a bowl the vinegar, lime juice and cinnamon powder, add the fishes into the mixture. Season with salt and pepper.
  2. In another bowl, coat into flour the fishes. Shake off any excess.
  3. Meanwhile in a frying pan, add vegetable oil and fry the fishes for around 8-10 minutes until golden brown in color.

For the spices:

  1. Blend all the ingredients into the list of spices.
  2. In a large bottomed pot, preheat 1 tbsp of vegetable oil and pour the blended spices into the pot. Let it cook on medium heat for 7 -8 minutes, lid covered on.
  3. Pour the water into the pot, combine well with the spices. Allow them to simmer for another 5 minutes, lid covered on.
  4. Add the cooked fishes into the pot and cover the lid for 5 minutes.
  5. The bredes mouroum or moringa leaves go in for 1 -2 minutes. Stove off.
  6. Garnish on top with parsley leaves. You can serve with rice and Mauritius Chatini coco (Coconut Chutney).

Blueberry Muffins

“Blueberry Muffins,” for any special occasions.. The perfect way to make everyone happy. So gloriously soft and moist, filled with flavor. Blueberries add a unique touch to your muffins. Best sweet-tooth to serve with tea or as a dessert after lunch or dinner. I know the batter can get easy peasy to make, the secret ingredient is to not overbeat otherwise you will end up with a broken and dry puck muffins. You have a great win when you add butter to your muffins and homemade blueberries sauce.

Cooked Blueberries Sauce with granulated Sugar

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Servings: 12-14

Ingredients:

  • 2 cups of self-rising flour (260-280 grams)
  • 2 eggs, lightly beaten
  • 1 cup of milk
  • 4 large tsps of unsalted butter, at room temperature
  • 2 large tsps of melted salted or unsalted butter (to grease the muffin cups)
  • 6 large tsps of granulated white sugar (Quantity will depend as per your sweetness preferences)
  • 1/2 small tsp of baking powder
  • 1/4 tsp of salt
  • 1 tsp of good quality Vanilla extract
  • 1 cup of fresh or frozen blueberries
  • 12-14 Muffin Aluminum cups or Muffin pan

Preparations:

  1. Whisk the wet ingredients; the beaten eggs, milk and vanilla extract in a large bowl.
  2. In a pan, simmer 10-15 blueberries and sugar (see in picture above) on low heat for 30-40 seconds until blueberries can be mashed up and sugar has dissolved into a sauce. Stove off and allow to cool for 30 seconds.
  3. In another large bowl, sift the flour and add the baking powder, remaining uncooked blueberries and salt. Mix well with a spatula.
  4. Add the wet ingredients and cooked blueberries sauce into the dry ingredients and stir well until they are completely combined and moistened (Don’t worry if the batter has turned a bit blue or purple). Make sure that the batter is thick and there are no lumps.
  5. Meanwhile preheat your oven to 375 degrees F. Position your rack in the center of the oven. Now if you are using a Wave Oven (Four Cyclone), preheat your oven at 200 degrees C.
  6. Grease the muffin cups (I have used Aluminum Muffin Cups) with melted butter. Spoon the batter evenly into each muffin cups.
  7. Place the cups on the oven rack and if for (Wave oven-Four Cyclone), place the cups at the bottom and bake for 15-20 minutes (for both oven) until light golden on top. Insert a toothpick or fork in the center of the muffin, if it comes out clean then muffin is ready.
  8. Allow to cool for about 10 minutes before removing them from the muffin cups. You can preserve a little blueberries sauce and top them on the blueberry muffins before serving 🙂

Blueberry Lemonade Drink

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Haha I know it’s definitely not summer yet in Mauritius, we are still freezing frozen in this winter 😀 though its mostly sunny. In our little tropical island, whether it be summer or winter, we always make time for cold refreshing drinks and even ice-cream 🙂

Blueberries my favorites! If not served fresh nor baked and cooked then be it as a cold refreshing drink. The perfect drink to take for your beach adventure!

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Servings: 1
Ingredients:

  • 10 blueberries, heated for 20 seconds into the microwave oven and mashed
  • squeeze juice from half of a lemon
  • 1/2 tsp of honey
  • 1/2 tsp of sugar (optional)
  • 7-8 mint leaves
  • ice cubes
  • 1 cup of cold water

Preparations:

1. Add the mashed blueberries, lemon juice, honey and sugar. Mix well together.

2. The ice cubes go in and then the mint leaves. Pour the cold water and refrigerate for 2 hours or overnight.

3. Before serving, mix everything together and garnish with more whole blueberries, mint leaves and lemon slice.

Mauritius Red Sauce Octopus “Ourites Sauce Rouges”

Red sauce octopus, known as “Ourites sauce rouges” on my little island. This dish is really simple to make and requires easy ingredients. Everyone has their own ways of cooking this dish. This is just my version 🙂 I love seafood and you can substitute octopus for this recipe with prawns and lobster as well.

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Servings: 4-5

Ingredients:

  • 1 kg Octopus
  • 1/2 a small can (425g) of peeled tomatoes
  • 2 tbsp of tomato sauce
  • 4 cloves of garlic, finely minced
  • Handful of thyme leaves
  • 1 bay leaf
  • 1 onion, finely minced
  • 1/2 tsp of sweet Paprika powder
  • 1/2 tbsp of lime juice
  • 5 cl of water
  • Vegetable oil
  • Salt and Pepper

Preparations:

  1. Start to rinse well your octopus and remove the ink sac or any unwanted parts. I normally rub the whole octopus with corn flour, let it rest in the freezer overnight. The next day, rinse the octopus well to remove the corn flour.
  2. Preheat a deep pan or pressure cooker with water and slowly add the octopus once the water has reached a boil. I always use a pressure cooker, allow the octopus to cook on medium heat until 4 & 5 whistles. Once cooked the octopus will tenderized and developed into beautiful pink color, cut the octopus into small pieces.
  3. Preheat a pan with vegetable oil on medium heat and add the minced garlic so that they can infuse with the oil to create a great flavour.
  4. Once they start to sizzle, add the minced onions. Let it cook until translucent. Then goes the thyme leaves, tomato ketchup, paprika powder and lime juice into the pan, mix well and cook for 1 minute.
  5. Add the peeled tomatoes, season with salt and pepper (quantity based as per your preferences) mix together and simmer for 3-4 minutes, lid covered on.
  6. Pour water and simmer for 2 minute without lid. Add the octopus and cook for 5 minutes.

Serve with rice 🙂 Sprinkle with coriander leaves and slices of lime Bonne appetit

 

Eid Special: Nestle Condensed Milk Jelly

My mum’s dessert during Ramdhan and on Eid Day. I had to share because many people in Mauritius are familiar with this dish but only the cooking style will differs because everyone has their own versions of making this fabulous desserts.

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Servings: 5-6 (Depends on the size of your bowl or tray)

Ingredients:

  • 1 packet of Gelatin Agar Agar
  • 1 Nestle Sweetened Condensed Milk
  • 5 large cups of water
  • 2 cardamons

Preparations:

1) Add water, gelatin and cardamon in a saucepan and bring to a boil on medium heat. Whisk well until gelatin dissolves. It usually takes 3 to 4 minutes.

2) Add the condensed milk and stir well for 1 minute on low heat. Once stove off, remove the cardamons.

3) Pour the liquid into a bowl or tray and allow to cool for 10 minutes. Once done, refrigerate for 1 hour until gelatin hardens.

4) Before serving, sprinkle on top cocoa powder.

Eid special: Tropical Shrimp Skewers

Shrimp skewers as a snack for Eid day or any other occasions. 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
Ingredients:

  • 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

Preparations:

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.

Eid Special: Blueberry Jelly with Cocoa Whipped Cream 

Looking for a special refreshing desserts on Eid Day or any other occasions? This is the easiest dessert anyone can make,  your guests will feel ecstatic 😀 On our little island Mauritius, jelly is very famous when it comes to desserts because on a tropical island, you are always thrilled for refreshing food.

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Note: Prepare the cream first.

Servings: 4-5

Ingredients for the cream:

  • 1 cup of Elle & Vire Whipped cream (Quantity based as per your preferences – you can use any whipped cream you prefer)
  • 3 tbsp of heavy cream (Quantity will be based as per the amount of whipped cream used)
  • 2 tbsp of sweetened Nestle cocoa powder
  • 1/2 tsp of good quality vanilla extract

Ingredients for the Jelly:

  • 1/2 of a packet of Gelatin Agar Agar
  • 2 cups of water
  • 2 tsps of Rose syrup (Quantity will depend as per your sweetness preferences)
  • 1/2 of a cup of Blueberries
  • 1/2 a small tsp of blue food coloring

Preparations for the cream:

1.  First begin by preparing the cream. Pour the whipped and heavy cream into a bowl, add the cocoa powder and vanilla extract.Whisk until stiff peaks form.

2. Place your glasses at a diagonal on a cupcake pan or a small bowl (See in picture below).  Fill the glasses halfway at a diagonal with the cream.  Put the pan or bowl of glasses into the refrigerator for 2 to 3 hours until the cream is firm and set. Start preparing for the jelly only when the cream is firm.

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Preparations for the jelly:

1. Heat up water and gelatin in a saucepan and bring to a boil on medium heat. Meanwhile stir  until gelatin dissolves. It usually takes 3 to 4 minutes.

2. The Blueberries go into the water. Mix well for 1 minute. Add Rose syrup and blue food coloring and stir well. Stove off once you have added the syrup.

3.  Pour the liquid into a bowl but constantly keep on stiring with a spoon for 1-2 minutes to unable the liquid to hardens until it cools down in temperature.

4. Once your cream is out of the fridge, remove the glasses from the pan or bowl and stand them right up. Pour the dissolved gelatin liquid into the glasses (make sure the gelatin liquid is not hot). Refrigerate for 30 minutes  until jelly hardens.

Note: Before serving, remove the glasses 1 or 2 minutes before. You can top on with more blueberries. 

Yoghurt Mint Sauce with lemon zest

Bonjour Foodies,

A so easy recipe, can be served as a healthy sauce with so many dishes, such as roasted chicken, salmon and many more. In the little island Mauritius here, this sauce is accompanied with Mauritian Chicken Briani 🙂 If you have a stomach burns due to too much spices like me, then this sauce is best in reducing those risks since it contain dairy product Yoghurt. Plus lemon being a good fruit aids digestion and removes toxins. Mint helps digestion and aids stomach pains as well.

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Ingredients:

  • 1 Yoghurt (I use Yoplait sans sucre – Yoplait without sugar)
  • 15 fresh Mint leaves, crushed into a paste
  • 1/2 tsp of lemon zest
  • 1/2 tsp of sugar
  • Salt and pepper

Preparations:

  1. Blend everything together into a mixer. Season with salt and pepper to your desired taste.

Coconut & Pomegranate Popsicles

I would say “meet under the palms where we can eat coconut & pomegranate popsicles.”

Living on a little tropical island is fabulous when you get a variety of fresh tropical fruits, amongst which coconuts are my favorites. Summer or Winter, I am always trying various recipes with coconuts 🙂 I end up having them fresh as a drink, frozen and even cooked, yayy.

This delicious coconut & pomegranate popsicles are so easy to make and so healthy.

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Servings: 2

Ingredients:

  • Sweet coconut water (I have used COCO UP brand’s coconut water – optional) (Quantity will depend as per your molds)
  • a large handful of pomegranate seeds (you can use as much as you want)

Preparations:

  1. In a Popsicle molds, add the coconut water and pomegranate seeds. Refrigerate for 5 hours or overnight.

Happy tropical popsicles are done.

Pomegranate and Mint Detox Water 

Are you looking for healthy and #organic solutions to your toxins and carbs? Detox water has become the latest diet craze to flush them. I have made Pomegranates detox water, so simple and within seconds the preparations are done. Your travel mug could be the ideal companion for this diet. I prefer Pomegranates because they can be freshly found in the tropical island, plus they contain a bucket of sweetness, anti-oxidants and vitamins. 

  
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 Ingredients:

  • 1/2 of a large Pomegranate, seeds
  • 5-6 Mint leaves
  • Travel mug filled with water 

Preparations:

  • Seed the pomegranate into your travel mug, filled with water.
  • Add the mint leaves, stir well with the help of a spoon.
  • Allow to rest 3-4 hours into the refrigerator. Serve chilled 🙂