• The Fiery Foods and Barbecue Supersite
  • Recipe of the Day
  • All About Chiles
  • BBQ, Grilling & Smoking
  • Burn Blog
  • Videos
  • PodCast
  • Fiery Foods & BBQ Show
  • Scovie Awards
 Login / Logout

Keyword >
Cooking
Method >
Meal /
Course >
Ingredient >
Cuisine >
Heat Level >
Chile >






Add to Favourites
My Favourites
Email this recipe
Print this recipe

Mazavaroo

Tuesday, 24 November 2009

Description

The neighboring island of Mauritius in the Mascarenes has a harissa-like 
sauce called mazavaroo that is usually served on sandwiches. This recipe
for it was given to one of my writers, Leyla Loued-Khenissime, by
Virjanan Jeenea, the sous-chef at the Oberoi Hotel in Mauritius. Leyla
writes: “I was happy to see that his recipe is simple compared to others
I have run into. I tried it four different ways: with fresh bird's eye
peppers and again with fresh Thai dragon peppers, then adding shrimp
paste to one and ginger to the other. The best result I obtained was by
following the Oberoi recipe with the bird's eye peppers, although it
still lacks that smoky fantasia found in the jar I initially bought.
Below is the Oberoi's adapted version.”

Ingredients

At a glance
Cuisine
African
Ingredient
Chile peppers
Cooking Method
Sauté
Difficulty
Moderate
Heat Level
4
Chile
Birdseye
Meal/Course
Sauce/Marinade/Rub
Makes
1/2 cup-1 cup
1/2 cup fresh red chillies (preferably pili-pili or bird's eye peppers)
1/3 cup vegetable oil
1 teaspoon garlic, sliced
1/2 teaspoon salt
1 lemon, peeled

Methods/steps

Pre-heat pan and add oil. Add the garlic and chilli peppers. Sautee on 
moderate heat for 15 minutes, being careful not to burn the garlic.
Remove from heat. Mix the garlic and peppers with salt and the lemon in
a mixer.

 

Featured Rapid Recipe



Copyright© 1997-2014, Sunbelt Shows, Inc.
No portion of this site may be reproduced in any medium
without the written permission of the copyright holder.

propecia order online, http://www.fiery-foods.com/cialis/best-way-to-use-cialis/, buy cialis in the uk