VIDEO : Mauritian Spicy Chilli Bites

If you are thinking of leaving the colder northern hemisphere, in winter and seeking out a voyage of food, sun and sea, I have just the place for you. The island of Mauritius. A cultural little nugget, off the coast of west Africa.

In the hope of igniting a spark of creative inspiration for my second cookbook, I booked a trip out there to explore their ambiguous Creole cuisine, tropical beaches and lush rainforests, armed with a girlfriend, a plethora of sarongs and enough bikinis to shame VS model.

Anticipating little more than a week of eating curry and drinking local sugar cane rum, I soon discovered that the island had a lot more to offer. Between hotel hopping (first it was Four Seasons, then LUX and finally Shanti Maurice) I got involved in a coffee roasting masterclass, a handful of cooking sessions and treated myself to a few spa treatments… all the stress of island life wreaks havoc on one’s shoulders.

Mauritian Spicy Chilli Bites, Tess ward, travel, healthy, delicious, eat, make, cook Mauritian Spicy Chilli Bites, Tess ward, travel, healthy, delicious, eat, make, cook

I found the local food out there a real marriage of some of the best parts of fresh, Indian and African cuisine. This classic dish, Gateau Piment being one such favourite. Usually I am adverse to fried food, but on occasions, in the interest of my tastebuds and general life enjoyment, theres no harm in a little nibble of something a little less virtuous now and then. So definitely give these a go! They make a great filling for lettuce wraps, or can be served as a pre-dinner nibble with a cooling yoghurt dip.

Mauritian Spicy Chilli Bites, Tess ward, travel, healthy, delicious, eat, make, cook Mauritian Spicy Chilli Bites, Tess ward, travel, healthy, delicious, eat, make, cook Spicy Chilli Bites/ Gateaux Piment Recipe

Try out the coconut salsa in my cookbook The Naked Diet, for a lovely accompaniment.

Makes 12 approx – Serves 2-4

  • 2 cups yellow split peas, soaked for 6-8 hours minimum
  • 1 tsp ground cumin powder
  • 1 tsp ground turmeric
  • 2 tablespoons coriander leaves, chopped finely
  • 1/4 red onion, finely chopped
  • 2 spring onion, finely sliced
  • 1/2-1 teaspoon fresh chilli, finely chopped
  • 1 teaspoon sea salt
  • sunflower oil, for frying

Method

Soak the yellow split peas for minimum 6 hours in cold water, with a pinch of salt
Grind the split peas to a rough paste, either on a board, in a pestle and mortar, or in a grinder.
Add the split peas to a large bowl, with the spices, salt and herbs. Mix well, then leave to rest for half an hour.
Pre heat a large pan with sunflower oil over a high flame. It needs to reach about 350 degrees F/ 170 degrees C
Once the mixture has rested, shape into patties, about the size of a meatball.
Test to se if the oil is hot by placing a tiny ball of the mixture in the pan. If it fizzles, it is ready.
Add the patties, in batches of 4-6 depending on the size of your pan. Cook for 4-5 minutes, turning them over halfway through cooking.
Drain on absorbent paper and leave to cool for 5 minutes before serving

 

2 Comments
  1. Hello Tess.

    Am from Mauritius and I was very surprised to see a video of yours cooking gateaux Piment: MY FAVS :) I hope you had an amazing time here with Niomi. Big Mauritian Kisses ♥

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