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Back home, Sunday was always “Couscous Day with Tagine” for us. As children we’d always be helping Mama to prepare the food – peeling and chopping the vegetables and such. And you can be sure that we’d always try and pinch some of the fried diced potato … however loud Mama’s indignant protests, it was simply to delicious to resist! I often find myself thinking back on those days, and it’s always with a smile.
Here you can find all recipes for our delicious dishes of the Allround Service Team. Let your taste buds go on a culinary journey with us.
This dish is a Chinese-Mauritian fusion and is very popular amongst Mauritian households. It typically consists of a filling of chicken or pork cooked in a wok with oyster/soya sauce and some veggies at the bottom of a bowl. It is then topped with fluffy basmati rice patted down which is turned out onto a plate. The domed shaped dish is then garnished with a fried egg on top and some chopped coriander.
My Mauritian grandma used to make this quite frequently on a Sunday afternoon and it was always fun to watch her make it.
There are various different ways Mauritians cook this dish, but I’ve shared an adaption of my grandma’s recipe. I hope you enjoy!
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