Constance Festival Culinary 2023

4/18/23, 2:50 PM

Mauritius: Constance Festival Culinaire - CULINARY

de la Compagnie and Chinatown to the market district of Port Louis, where the culinary range is presented in all its abundance. No wonder, since infuences from at least half a dozen ethnic groups mix in the varied, aromatic island cuisine - from French to British, Indian to Chinese, Arabic, African and of course Creole, which can also be seen in the generous use of numerous spices. For example, masala, nutmeg, chili, cinnamon, curry, cardamom, anise, cloves, ginger, green pepper and vanilla, which is also cultivated on a small scale in Mauritius, very popular with the locals. In addition, all sorts of pickles and chutneys - after all, around 60% of Mauritians today have Indian roots. Locals' lunch favorites include fery seafood curries or Chinese-inspired noodle dishes. Gateaux Piment, fried, fery hot chickpea balls, often accompanied by Rougaill, a spicy tomato sauce, or Brigele Brigele Frire, aubergines rolled in a mixture of chickpea four, garlic, onions and ginger, are also very popular.

Market Tour... Photo: Constance Festival Culinaire, Mauritius

On our walking tour we also try dholl puri, thin fatbreads, prepared with yellow lentils and flled with various curries and devilishly hot chillies, boulette - a kind of Mauritian variant of Chinese dim sum and baby pineapple with fnely ground salt and fresh chile - a frst-class refreshment in the muggy hot weather tropical climate of the island. If the market in Port Louis is too touristy for you - in Center de Flacq on the east coast of Mauritius, one of the most beautiful, authentic fruit and vegetable markets on the island takes place on Wednesdays and Sundays. Also worthwhile is the detour to the Rhumerie de Chamarel in the Black River Gorge National Park, which produces perhaps the best brandies on the island. Similar to the French Antilles, all distillates are made here using the Methodé Agricole from fresh sugar cane from our own production and some are even distilled twice before they are then allowed to mature in barrels made of French and American oak, often for many years. Unlike the mostly opulent and sweet rums of the Caribbean and Central America, the rum from Chamarel is much drier and more elegant, depending on the type of cask, it is more reminiscent of a noble cognac or mild whiskey with a slightly exotic touch, in which warm spices and dry ones Fruit notes dominate. In fact, rum production in Mauritius is experiencing a real renaissance, because much more money can be made with sugar refned into rum than with the original product, and so numerous new distilleries have emerged in recent years.

https://kulinariker.de/mauritius-constance-festival-culinaire/

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