Tuesday, 24 November 2009
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.”
At a glance
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
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
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