Mayotte, Mauritius and Réunion are located in the continent of Africa.
Mayotte has the Indian Ocean to the north and east, Madagascar to the south, Mozambique to the southwest, Malawi to the west, and Tanzania and Comoros to the northwest.
The capital of Mayotte is Mamoudzou. The official language is French.
The staple foods are coconut milk, boiled rice, beef, bananas, cassava, breadfruit, fish and so much more (https://en.wikipedia.org/wiki/Culture_of_Mayotte).
https://www.britannica.com/place/Mayotte
Mauritius has the Indian Ocean to the north, east, and south, Swaziland to the southwest, Madagascar, and Mozambique to the west, Malawi and Tanzania to the northwest.
The capital of Mauritius is Port Louis. The official language is English.
The staple foods are tomatoes, onions, eggplant, salted fish, shrimp, crayfish, vegetables, pickles and much more (https://en.wikipedia.org/wiki/Mauritian_cuisine).
https://www.britannica.com/place/Mauritius
Réunion has the Indian Ocean to the north, east and south, and Madagascar to the west.
The capital of Réunion is Saint-Denis. The official language is French.
The staple foods are chicken, fish, cheese, lima beans, pineapple, potato, pizza, grains
and much more (https://en.wikipedia.org/wiki/Cuisine_of_R%C3%A9union).
https://www.britannica.com/place/Reunion
- 1 kg (approx. 2.2 lbs) chicken wings (tips removed, separated into drumettes and flats)
- 2 large red onions, finely chopped
- 4 cloves garlic, minced
- 1 tsp ground turmeric
- 1 tsp ground cumin
- 1-2 fresh chilies (or chili paste), adjusted to taste
- Juice of 1 lime or lemon
- 2 tbsp cooking oil
- Salt and black pepper, to taste
- In a large bowl, combine the chicken wings with the lime juice, minced garlic, cumin, turmeric, chili, salt, and pepper. Mix well and let it marinate for at least 30 minutes.
- Heat the oil in a large skillet or deep pan over medium heat. Add the chopped red onions and cook until they are soft and translucent.
- Add the marinated chicken wings to the skillet. Brown them on all sides (about 8-10 minutes).
- Add a splash of water (about \(\frac{1}{4}\) cup) to the pan, lower the heat, and cover. Let the chicken simmer until the meat is fully cooked, tender, and the sauce is rich and thick.
- Serve hot alongside traditional sides like fragrant rice, fried plantains, or boiled green bananas.
This had SUCH a good flavor!!! I HIGHLY recommend this!!!
RIZ FRIT (Maurutuan Fried Rice) (https://tarasmulticulturaltable.com/riz-frit-mauritian-fried-rice/):
Tomato Chutney:
- 1 C chopped ripe tomatoes
- 1/4 C chopped onion rinsed and drained
- 2 TBSP chopped fresh cilantro or mint
- 2 TBSP white wine vinegar
- 2 tsp minced fresh ginger
- 2-4 tsp minced jalapeno
- 1/4 tsp salt
Fried Rice:
- 4 C cooked long grain rice cold
- 3 TBSP vegetable oil divided
- 2 large eggs lightly beaten
- 1 C chopped shallots or red onion
- 1 C thinly sliced green beans, snow peas, or sugar snap peas
- 1/2 C finely chopped carrots
- 1 TBSP minced garlic
- 8 oz. boneless skinless chicken breasts or thighs cut into 1/2-inch pieces
- 2 TBSP soy sauce
- 1/2 tsp salt
- 1/4 tsp ground black pepper
- 2-3 TBSP thinly sliced green onions for garnish
- To make the tomato chutney: In a medium bowl, toss together tomatoes, onions, cilantro, mint, vinegar, ginger, chiles, and salt. Cover and refrigerate until ready to serve.
- Separate the pieces of cold rice with your hands until loose.
- In a large wok or pan, drizzle 2 tablespoons of the oil over high heat. Once heated, Pour in the eggs and swirl to coat the bottom of the wok. Once the bottom has set, gently lift the edges to allow to raw egg on top to pour underneath. Once set, transfer with a large, slotted spoon to a plate.
- Stir the shallots, beans, carrots, and garlic in the pan until the garlic is fragrant and the shallots are softened, 1-2 minutes. Stir in the chicken and cook until golden. Reduce heat to medium high and drizzle in the remaining 1 tablespoon oil. Toss in the separated rice and cook until heated through. Add the soy sauce, salt, and pepper, tossing to combine. Add the fried egg on top and break apart as it is mixed into the rice.
- Sprinkle with green onions and serve immediately with tomato chutney.
This was a great side dish to the wings!!
SWEET POTATO CAKE A LA RÉUNION ISLAND (https://foodwaysandmemes.com/sweet-potato-cake-ala-reunion-island/):
- 3½ lbs. sweet potatoes
- ½ C coconut or brown sugar can adjust amount to taste
- 7 TBSP butter
- 6½ oz. whole or 2% milk, your choice can use cow, goat, oat, or almond milk
- 4 medium eggs can substitute 3 large eggs
- 1 tsp vanilla extract
- 1 bean vanilla can reduce pods and increase vanilla extract
- 1 tsp cinnamon optional
- ½ tsp nutmeg optional
- 2 TBSP rum
Optional Coconut Whipped Cream:
- 13.5 oz. can coconut milk or cream I prefer Native Forest brand
- 1-2 drops liquid stevia can adjust to taste
- 1 tsp vanilla extract
- Peel sweet potatoes and cut into medium sized pieces; boil in water until soft, approximately 30-45 minutes. When ready, drain water and set aside to cool.
- While potatoes are boiling, take butter out of refrigerator and leave it set to soften.
- Preheat oven at 350°F.
- In a bowl add eggs, milk, rum, vanilla extract, sugar, and optional cinnamon and nutmeg (if using). Mix. Set aside.
- Put sweet potatoes into blender. Add egg, milk, vanilla extract, sugar, cinnamon and nutmeg mixture. Mix.
- Add softened butter to the blender. Mix so that everything is blended together and smooth. To this add the inside of the vanilla bean and fold in with fork or spoon.
- Butter a baking pan. Add the mixture.
- Bake in preheated oven at 350°F for 45 minutes to 1 hour, until golden brown on top. When ready remove from oven. If watery, can drain excess liquid into the sink by holding the pan at an angle carefully, so not to burn your hands or to allow the sweet potato cake to move.
- Can be eaten hot or warm or cold. If cold, allow it to chill in the refrigerator for approximately 4 to 5 hours.
Optional Coconut Whipped Cream Topping: Chill one can of coconut cream until the cream becomes hard and separates from the liquid. Empty the hard cream into a bowl (if using an electric hand mixer), or a blender or NutriBullet. Add one teaspoon vanilla extract and 1-2 drops liquid stevia. Mix/blend until it is a creamy consistency. It is now ready to scoop onto your piece of pie. If you have remainder leftover, can store in refrigerator but blend again when ready to eat in order for it to become creamy again.
This seemed when I made it that it would be heavy, but actually it was really light and VERY delicious!!!
Here was the overall meal!! All in all VERY delicious!!!
Travel Global Food 