Travel from Home: Authentic Indian Ocean Flavours to Your Home

Travel to Mauritius from Home

Who misses travelling? We do a whole lot! On the positive side of things, being able to be more grounded has given us the time to work on our multiple businesses and most importantly: cook for ourselves!

Have you ever been to the Indian Ocean? If you have the chance, you will discover the flavourful cuisine the many countries there can offer. So because we are home and not being able to travel physically, we can always travel through our palates with delicious food from where we want to travel to. Our friends at Constance Hotels & Resorts sent us this “Authentic Indian Ocean Flavours to Your Home” recipes which we are super stoked to share with you to try at home!

Travel to Mauritius, from home: Samosa and Gato

Let’s start with a recipe from Mauritius which originated in India and is inspired by its flavours. The cuisine is well-known for being spicy and tasty. Michael Scioli, the Executive Chef at Constance Prince Maurice, has revealed his cooking secret: “it’s simple; you pick the right products, fresh and local, and refine them with spices”.

So the Samosa and Gato is Piments (Chili cakes), with a mint and tomato chutney. This recipe contains everything you need that serves 4!

The samosa dough: Mix all ingredients by hand and work into a smooth paste. Cover in cling film and keep cold.

  • 110 g wheat flour
  • 6 ml sunflower oil
  • 80 ml warm water
  • 2 g salt
  • 10 g butter

The potato curry:

  • 300 g potatoes
  • 50 g onion
  • 10 g mixed garlic
  • 10 g mixed ginger
  • 100 g shelled peas
  • 25 g tomato
  • 10 g coriander
  • 10 g cumin
  • 7 g turmeric
  • 5 g cayenne pepper
  • 10 g chopped fresh coriander
  • 20 ml sunflower oil
  • 5 g salt

Steps:

  1. Peel and cut the potatoes coarsely.
  2. Slice the onions. Chop the tomatoes.
  3. Sweat the onions with oil.
  4. Add the ginger and garlic puree, the spices, and cook for 3 to 4 minutes. Stir in the potatoes, tomatoes and salt. Cook until the potatoes are soft. Add the peas and remove from the heat. Store in a cool place.

Making the Samosas:

  1. Flour
  2. Water
  3. Make twenty samosas. Roll out the dough and cut it into strips that are 24 cm long and 6 cm wide.
  4. Place the cold potato curry in the bottom of each strip and roll it to obtain triangular-shaped samosas.

Gato โ€“ Piments (Chili cakes):

  • 250 g peas
  • 50 g chopped onion               
  • 2 g dry chilli chopped
  • 25 g onion chopped tail
  • 25 g chopped fresh coriander
  • 50 g watercress leaves
  • 2 g karipulay
  • 5 g cumin seeds

Steps:

  1. Soak the peas for 30 minutes.
  2. Drain and mash with a mixer or blender.
  3. Then mix them in a bowl with the remaining ingredients.
  4. Season them. Roll out twenty balls and freeze them.

The love-apple tomato chutney: Mix all ingredients and store them in cool place.

  • 150 g plum tomatoes
  • 15 g garlic
  • 2 g green pepper
  • 30 g fresh coriander
  • 4 g salt

The mint chutney: Mix all ingredients and store them in cool place.

  • 125 g natural yoghurt
  • 25 g fresh mint

Finishing and presentation:  Fry the samosas and the chilli cakes. Then arrange them and serve them with the sauces!

Bon appetit!

Keep staying positive by reading more ways to Travel From Home on this section of our website!

Constance Prince Maurice
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