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Mayotte (Mayotte Recipes)

World Cuisine Recipes

   Though a French territory, the cuisine of Mayotte has been influenced by Indian, Arabic, French, and African cuisines. The cuisine also makes great use of spices such as coriander, cardamom, cinnamon, nutmeg and cloves. In Mayotte the basic meals are those containing meat and rice, but a lot of seafood is also cooked in this island. Exotic dishes consist of freshly caught fish, crab and calamari, which can be prepared together or separately. A typical meal will always include different combinations based on meat and rice, enhanced with vanilla, cloves, cardamom, coriander, nutmeg and cinnamon. Common seafood include grouper, tuna and octopus. Bean and squash soups are also common staples.

400 g cassava
4 plantains
1 breadfruit
Salt to taste
Cooking Instructions:
Peel the plantains, cassava and breadfruit and chop into small pieces. Add to a pot and cover with water. Season with salt and allow to cook for 30 minutes. Serve as a starch base for soups or stews.
Cassava with Meat (Muhogo ya nadzi Na nyama)

2 large tubers cassava
1 kg beef, diced
700 ml coconut milk
Salt, to taste
Cooking Instructions:
Add the meat to a pot and cook in a little salted water for about 30 minutes. Meanwhile peel the cassava and cut into small pieces. Cook the cassava in boiling water for 20 minutes then drain. Add half the cassava to the meat and pound the remaining cassava to a paste before adding to the pan. Pour-in the coconut milk, season with a little salt and cook for about 25 minutes. Serve with an African hot sauce.
Chicken wings with Tomatoes (Mbawa ya Tomati)

3 kg chicken wings
4 onions
2 tins tomato paste
5 tbsp palm oil (or groundnut oil with paprika for color)
1 tsp ground cumin
Salt and black pepper to taste
Cooking Instructions:
Heat the oil in a pot, add the chopped onions and fry for a few minutes before adding the cumin, pepper an salt. Mix well then add the tomato purâee. Add 500ml water to from a sauce and mix well. Then add the chicken wings. Bring to a boil then allow to boil briskly for 15 minutes. Serve on a bed of rice.
Liver with Coconut

1 kg ox liver
3 coconuts
2 onions
Salt and black pepper to taste
Cooking Instructions:
Cut the liver into small pieces and wash well add to salted water and scald for a few minutes. Make coconut milk from the coconuts as in the cocnut milk recipe. Add this to a pot , bring to a simmer and add the liver. Season with salt and pepper and cook for 30 minutes. Serve with rice.
Mayotte Pilaou

500 g chicken pieces
500 g rice
3 onions, finely minced
4 garlic cloves, crushed
60 g butter
1 tbsp tomato paste
1/2 tsp cumin
1/2 tsp coriander
1/2 tsp cinnamon
1/4 tsp cloves
Salt and black pepper to taste
Cooking Instructions:
Mash the spices with the garlic in a pestle and mortar. Melt the butter in a pan and fry the chicken until golden then remove from the pan and set aside. Add the rice and onions to the pan and stir until all the rice grains are coated. Add all the ingredients (including spice paste and chicken), Cover with boiling water and allow to simmer until the rice is cooked (about 25 minutes), topping-up the water as necessary. Serve with a side salad of vinegared shredded carrots, onion and papaya.
Pilau with Meat (Pilau ya Nyama)

1 kg meat, diced
600 g white rice
2 onions, chopped
6 tomatoes, blanched, peeled and chopped
1 tin tomato paste
2 tbsp palm oil
1 tsp ground cumin
Salt and black pepper to taste
Cooking Instructions:
Add the meat to a pot and cover with salted water bring to a boil and cook for 20 minutes. Meanwhile add the oil to another pan and add the onions. Fry until soft then add the tomatoes, tomato paste and spices. Season and add the meat when ready. Allow to cook for 5 minutes then wash the rice and add to the pot. Mix in and simmer for 25 minutes, until the rice is done. Cover and allow to simmer for a further 10 minutes then serve.

World Cuisine Recipes



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