37. British Indian Ocean Territory

Brown Lentil Seraz

Country: British Indian Ocean Territories (Chagos) 

Course: Side 
Makes: 4-6 servings 

 

Ingredients:

• 1 lb brown lentils
• 2 tbsp cooking oil
• 1 large onion, sliced
• 4 cloves garlic, crushed
• 1 tsp ginger, finely diced
• 3 large tomatoes, diced
• 1 sprig fresh thyme, crumbled
• 3 bay leaves
• Salt to taste

Directions:

1. Cook the onions in hot oil until they are soft, then add the ginger and garlic and keep cooking for one or two minutes.
2. Add the tomatoes, thyme and bay leaves and continue to cook, stirring, until the tomatoes are soft.
3. Add the lentils and enough water to cover. Bring to a boil, then reduce heat and cover.
4. Simmer for 1 to 1 1/2 hours, topping up with water as necessary. The finished lentils should be more of a thick stew than a soup.
5. Add salt to taste

Sautéed Fish

Ingredients : fish, cinnamon stick, curry leaves, onions, pepper,

bilinbi, ginger, oil, garlic, cloves, lemon, baka (fermented drink)

Utensils: deep frying pan (karai)

1. Heat the oil, add the cinnamon and let it fry

2. Then add some curry leaves

3. Get your spices and lemon juice ready to marinate the fish

4. Slice the onions, put them into the pan, add the marinated fish

5. Cut the bilinbi into round slices, sprinkle all over and leave to cook

6. Add the baka and leave to simmer

7. Press the lemon juice over the cooked fish

Sautéed Greens

Ingredients: mouroum leaves (bred mouroum),

garlic, dried chillies, salt, oil

Utensils: deep frying pan (karai)

1. Pick your bred mouroum, cull the fresh leaves

2. Place the karai on fire, add oil and let it heat

3. Add the dried chillies and garlic; salt to taste

4. Add the bred mouroum leaves

5. Stir-fry until they wilt

6. Serve with other dishes and a tasty chutney

Serrage Poulet (Chicken in Coconut Milk)

Country: British Indian Ocean Territories (Chagos) 
Course: Main 
Makes: 4-6 servings 

 

Ingredients:

• 4 chicken breasts, cubed
• 2 cloves garlic, crushed
• 1" ginger root, grated
• 1 tsp turmeric
• 1/2 tsp garam masala*
• 1/4 tsp cayenne pepper*
• Salt and pepper to taste
• 1 tbsp cooking oil
• 1 14 oz can coconut milk
• 2 cinnamon sticks
• Handful of chopped cilantro

Directions:

1. Coat the chicken cubes with the seasonings.
2. Heat the oil over a medium flame, then add the chicken and cook until evenly browned.
3. Pour in the coconut milk and add the cinnamon sticks. Bring to a boil, then reduce heat to a simmer and continue to cook until the chicken is heated through.
4. Serve over white rice, garnished with cilantro

Mouf

Country: British Indian Ocean Territories (Chagos) 
Course: Dessert 
Makes: 4-6 servings 

 

Ingredients:

• 2 cups white rice
• Water to cover
• 1 cup coconut milk
• 1/2 cup sugar
• 2 large, square pieces of banana leaf

Directions:

1. Cover the rice with water and soak 30 minutes. Drain the water and transfer the rice to a food processor. Pulse until the rice looks like little beads.
2. Add the coconut milk and sugar and stir until you get a nice batter.
3. Lay the banana leaf flat on your work surface and pour the batter onto the leaf.
4. Wrap the mouf batter in the leaf and submerged the entire packet in a pot of boiling water for about 30 minutes.
5. At the end of 30 minutes, the mouf should be pretty soft. If the rice is still crunchy, put it back in the boiling water for another 15 minutes or until done.

Rice Coffee

Ingredients: rice, sugar, water

Utensils: saucepan (deksi)

1. Put the deksi to heat, add the rice and sugar

2. Leave to roast until dark brown

3. Add water and leave to boil on high heat

4. When ready, the drink has the colour of coffee

5. Drink it very hot, and sugared to taste

Good Eats: PIE CRUST ( bean filling)