I’ve been collecting the Mauritian Creole recipes that our housekeeper has been making. If you are in the mood for a something a little different, check out the recipes below.
All recipes presented are for two people and all ingredients used are fresh except where noted.
For fresh garlic and ginger in recipes, our housekeeper makes a blended ready-to-use paste by skinning and chopping garlic or ginger and adding it to a blender. While blending, she adds just a bit of vegetable oil to create a chunky paste. This is then put into sealed containers and placed in the refrigerator. Fresh garlic or ginger pastes should be used within two weeks after being made.
A word of caution: these recipes were compiled by a method of watching and attempting to translate French and Creole into English. Author cannot be held responsible for any strange outcome.
Enjoy.
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