Pre-order online until TUE Oct 12, 10pm
Pick up on WED Oct 13, 6-7:30pm
Mauritian cuisine embodies the values of this remote island nation: family, community, and a heritage told through stories and recipes. Situated in the Indian Ocean at the junction of old Spice Routes, it blends diverse influences from Africa, Asia and Europe. This menu by Melanie Anthony is inspired by legacy recipes from Chef Raginee, a fellow Mauritian friend from the town of Quatre-Bornes where Chef Melanie is also from. These dishes showcase a combination of the tropical island’s best flavours: spicy and tangy, creamy and sweet.
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Samoussa ek Baja
Popular throughout Mauritius, Samoussa ek Baja are often sold “so so” (piping hot) by food street hawkers on main street corners. Samoussa (the local version of the Indian samosa), is a triangular fried pastry of thin dough wrapped around a savoury filling of curried potatoes, and a popular gajack (appetizer) at family dinners. Baja is is another fried treat in Mauritius, made with besan (chickpea flour) mixed with wheat flour and deep-fried; they are both served with pima vert craze, a green chilli sauce.
Roti ek Cari Poule
Roti, thin, hand-rolled flatbreads, are an essential part of Mauritian cuisine; the secret lies in the multiple layers that keep it soft but creates bits of crispiness. Roti is best enjoyed to mop up a fragrant curry like Cari Poule (chicken curry), with pieces of chicken cooked with toasted curry massala (blend) imported directly from Mauritius, to which fresh herbs, tomatoes, and potatoes are added to enrich the thick, creamy sauce.
Also available vegetarian with Masala Gros Pois (lima beans), also a very popular dish on the island.
Both dishes are come with a crisp lettuce & cucumber side salad, and tomato chutney.
Sagoo Mauricien
Cassava, manioc, and yuca all names for a hearty tuber that has been a staple ingredient in Mauritius since the time of colonization, with enslaved people and indentured labourers preparing it many different ways, both savoury and sweet. This very old recipe uses it two ways, with soft chunks of cassava together with bouncy little sagoo (tapioca pearls), made from the starch extracted from the same plant, cooked together in creamy coconut milk.
EXTRAS
Handmade samoussas available frozen; deep fry or bake in the oven and enjoy!
Samoussa | 6 pieces | $6
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Chicken, Vegetarian, or 1/2+1/2
Mauritian Legacy Dinner — $48 for 2 • $90 for 4
ORDERING FOR THIS EVENT IS NOW CLOSED. PICKUP IS WED 6-7:30PM
From an early age, Melanie Anthony was her dad’s kitchen assistant and her mom’s food taster. She is inspired by her diverse, multicultural upbringing on the tropical island of Mauritius and abiding love for different cuisines from around the world. She believes that food is the language of love and is thankful for all the legacy recipes that have been passed down to her including those inspired by her friend Raginee. Now based in Toronto, Melanie is exploring many different culinary opportunities and designing recipes and blogging about them as Food is my BFF.
