La Case Kreol - Mauritius: Cookbook
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About this ebook
Mauritian people inherited their delicious culinary from three continents. The various cultures have enriched their kitchen and eating habits. The roots of Mauritian Creole kitchen reach up to Europe, India, Africa and China.
Francie Althaus
Francie Althaus comes from the Indian Ocean, and since 2001 she is cooking in her restaurant in Kappeln (North of Germany) at the Baltic Sea.
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Book preview
La Case Kreol - Mauritius - Francie Althaus
Contents
Introduction
Preface
Basics and sauces
Creole sauce
Paste for Creole curry
Creole curry
Green curry paste
Red curry sauce
Chilli sauce
Mazawaru sauce
Tropical fruit sauce
Coriander sauce
Pumpkin seeds sauce
Spice mixture for Briani
Kalia sauce
Vindaloo paste
Gadjacks and finger food
Aubergine fritters
Split pea patties
Taro balls
Rissoles
Marinated champignons
Brown eggs
Cassava croquettes
Yellow split-peas pancake
Samosas
Rolls of Eggplant with feta cheese
Soups
Green soup
Vegetable soup à la Ti-N-Gol
Chicken Muluktawni
Pumpkin soup
Pumpkin leaves soup
Red lentils soup
Main courses
Meatballs in sweet and sour sauce
Chicken rolls with nut cream
Chicken breast filets in Kalia sauce
Spicy meat patties
Sausage in Creole sauce
Chilli lamb
Duck breast filets in mango-curry sauce
Lamb in Tandoori-whisky sauce
King prawns in red sauce
Pork neck in rum and brown sugar
Tuna Vindail
Pork filets with palm heart in Vindaloo Sauce
Cuttlefish eggplants curry
Mauritian fish stew
Cuttlefish in turmeric and brown mustard Seeds
Cuttlefish à la Creole
Faratas
Chinese noodles
Chutneys and salads
Turnips salad
Red Cabbage with grapes
Mango and cucumber
Kokoda
Eggplant chutney
Avocado chutney
Tomato chutney
Coconut chutney
Mango chutney (one way)
Mango chutney (another way)
Mango Kutscha (pickled)
Pawpaw chutney
Mauritian turnip leaves
Desserts
Banana fritters
Sweet potato coconut crescents
Poached guavas
Guava compote
Pinacolada mousse
Some notes to some ingredients
I want to express my heartfelt thanks to all these people, who gave me help and support during many evenings of work for this book. Thanks to Harm, Runa, Harry, Lyn and Matthias. Special thanks to Jan and Tina.
Thanks to Frederik for the cover picture.
I wish to extend these thanks to Christoph and also to all my guests who have been most encouraging to me.
Yours Francie Althaus
Introduction
It was a gift to be born with international genes. In one word, so I am blessed.
My ancestors came from different part of this world, which are India, Pakistan, Madagascar, France and England.
I was born and brought up on the island Mauritius, pearl and key of the Indian Ocean.
I married a German and came to Germany. I was lucky to travel and work in Ethiopia and the Solomon Islands together with my husband and through our visits between South Africa, Australia, New Zealand, Zambia and other countries, I got the opportunity to make acquaintance with new culinary which I gratefully learned and prepared myself.
I was 9 years old when I started cooking and my first experience together with my younger sister, who is today living in South-Africa and who is also a superb cook, left scars.
The stove was too high, both of us balancing on a small and narrow stool, discussing what comes first in the hot pan with oil. The rest you can imagine...
Neither injuries nor disappointment stopped me through new trials. Today, I`m a passionate cook.
Hindus, Moslems, Chinese, Creoles, Africans, Franco-Mauritians and Anglo-Mauritians live on Mauritius.
These multicultural aspects of my country woke up my immutable interest to learn and try the different cuisines and later I acquired more knowledge and understanding.
Whenever it was not clear to