Is there any traditional Mauritian food?

Answer 1

Chicken daubePhotograph: Yuki Sugiura for the Guardian

This is a traditional Mauritian dish, consisting of a tomato-based stew with fresh coriander and red chilli. Peas are added to give it a bit of colour.

Serves 4-6

2 tbsp olive oil

1 small onion, sliced

1 tbsp garlic paste

1 tbsp ginger paste

3-4 curry leaves

1 tsp cumin powder

1 whole chicken, cut into pieces

1 cinnamon stick (optional)

1 tbsp fresh thyme leaves

1 red chilli, sliced lengthwise

A pinch of salt

250g chopped tomatoes

2 medium-size potatoes, quartered

150g peas

2 tbsp coriander leaves, chopped

1 Heat the oil in a large pan, fry the onion for a few minutes, then add the garlic and ginger. Stir for a minute then add the curry leaves and cumin.

2 Fry for another 2 minutes before adding the chicken, cinnamon (if using), thyme, chilli and a little salt.

3 Allow to cook for about 15 minutes before adding the tomatoes and potatoes. If the sauce begins to dry out, add some water to loosen the sauce.

4 Simmer on a low heat until the chicken is done and the potatoes are cooked (about 25-30 minutes). Add the peas towards the end of cooking and adjust the seasoning.

5 Garnish with the coriander.

AcharPhotograph: Yuki Sugiura for the Guardian

This is a traditional Mauritian vegetable garnish. You'll have a lot left over but it keeps well in the fridge for a week or so.

Makes a good-sized jarful

250g white cabbage, shredded

250g carrots, julienned

250g green beans, topped and tailed, stringed and cut in half lengthwise

80ml sunflower oil

2 tbsp turmeric powder

2 tsp black mustard seeds, crushed coarsely

2 small onions, cut into thick wedges

4 big green bird's eye chillies, cut lengthwise as above

A pinch of salt

1 Place the cabbage, carrots and beans into a pan of boiling water and blanche for 2 minutes. Drain then refresh under cold water before squeezing out all the liquid and setting aside.

2 Heat the oil in a pan and add the turmeric, mustard seeds, onions and the chillies. Stir until the fragrance starts to release.

3 Turn off the heat, add the vegetables to the pan. Mix well and salt to taste.

4 Allow to cool before transferring to a glass jar.

Sweet potato cakesPhotograph: Yuki Sugiura for the Guardian

These are traditional tea cakes you have in Mauritius, made from a sweet potato and flour pastry, filled with freshly grated coconut, sugar and vanilla, and fried and served warm. All the sugar and the coconut melt together inside - it's delicious with warm chai.

Makes 12

Flesh of 1 medium coconut, grated

1 vanilla pod, seeds scraped

150g sugar

2 sweet potatoes, peeled and cubed

1 tbsp fennel seeds

100g plain flour, plus extra for dusting

Vegetable oil for deep frying

1 Combine the coconut, vanilla seeds and sugar and set to one side.

2 Boil the sweet potatoes until soft (about 15 minutes), then drain and leave them to dry. Once dry, MASH them with a fork in a bowl. Add the fennel seeds and mix well.

3 Add the flour slowly to the mash, mixing well so that you obtain a dough that is firm enough to roll out with a rolling pin. Dust with extra flour if necessary to stop the dough sticking.

4 Divide the dough into 12 equal-size balls, then flatten each one to ½cm thickness. Place roughly 1 tsp of the coconut filling in each of these and fold each cake over into a semicircle. Seal the edges with the back of a fork.

5 Deep fry, in batches if required, over a medium heat until deep golden brown (about 3 minutes). Place on kitchen towel, then enjoy while still warm. The cakes will keep for a few days in an airtight container.

Selina Periampillai runs the Yummy Choo Eats supper club