Book of Days Tales

Today is Independence Day in Mauritius, officially the Republic of Mauritius (French: République de Maurice), an island nation in the Indian Ocean about 2,000 km (1,200 mi) off the southeast coast of the African continent. The country includes the islands of Mauritius, Rodrigues (560 km (350 mi) east of the principal island), the islands of Agalega and the archipelago Saint Brandon. Mauritius claims sovereignty over the Chagos Archipelago situated 1,287 km (800 mi) to the north east; the United Kingdom excised the archipelago from Mauritian territory prior to Mauritius’ independence and gradually depopulated it. The islands of Mauritius, Rodrigues and Réunion, 170 km (110 mi) south west, form part of the Mascarene Islands.  Its capital is Port Louis.

The cuisine of Mauritius reflects the ethnic diversity of its people: Creole rougailles, Indian curries, Muslim bryanis, Chinese stir fries, French traditional dishes, English bacon and eggs – you name it, you’ll get it there. Basic ingredients of the Creole cuisine are tomatoes, onions, ginger, garlic and chiles. Classic Creole sauces include rougaille and cari poule. Wild meats such as boar and venison, as well as fish and shellfish are favorites.

Mauritius King Prawn Rougaille

Ingredients

olive oil

1 medium red onion peeled and chopped
4 cloves garlic chopped finely
¼ cup white wine
2 cups tomatoes peeled and chopped
1 Tbsp ground cumin
1 tsp sweet paprika
1 tsp salt
1 tsp white pepper
2 red or green chiles chopped (according to your heat preference)
¼ cup flat leaf parsley finely chopped
2 thyme sprigs leaves only
1 lb. king prawns shelled
¼ cup cilantro chopped

Instructions

In a saucepan heat 2 tablespoons olive oil over medium heat.

Add in the onion and half the garlic and fry until golden .

Pour in half the wine to soften the onion then add in the tomatoes and cook for a few minutes over high heat then reduce to a simmer.

Stir in the cumin, paprika, salt and pepper and a drizzle a bit more olive oil.

Add in the parsley, chiles and thyme and remove from heat.

In another frying pan, heat up a little more oil and fry the remaining garlic until fragrant. Add in the prawns or shrimp, season with salt and pepper and cook for two minutes.

Deglaze the pan with the remaining wine.

Add the prawns into the rougaille and stir through the fresh cilantro.

Serve with white rice and a salad