FermenteaWhere food goes to change
Recipes by the places recorded in their sources.
Mauritian molasses rum is a commercial distilled spirit made from fermented sugar-industry molasses. An official ruling describes one 40% ABV Lazy Dodo bottling; the sources do not define a single recipe for the wider product family.
Teenuja Dahari’s oil-free Mauritian farata uses hot-water wheat dough, folded square parcels and a tawa to make six soft, layered flatbreads.
Kavi Hurrydoss’s Mauritian dholl puri encloses finely ground cumin-seasoned yellow split peas in wheat dough, then rolls and griddle-cooks each filled bread.
Mazavaroo is a Mauritian hot chilli paste of fresh chillies, garlic, salt and oil with lemon or lime. It is kept refrigerated, and the reviewed recipes say it should rest for days before use.
A fresh Mauritian coriander chutney, blended with oil, green onion, chilli and lime, and served beside curry.