“Pudding maïs” is a Mauritian staple sweet treat. This tea time snack is loved by both adults and children alike and is an amazingly easy treat to make with only a handful of ingredients.
This treat brings back so many wonderful memories of my primary school days with my sister. We used to get small triangular slices of this pudding as an afternoon snack from the street vendors. Mauritians are very attached to this delicious treat and relish it with their afternoon cup of tea.
“Pudding maïs” is a dish that requires very few ingredients but lots of patience (and elbow grease). Some people also like to add soaked raisins (sultanas) in the pudding or to top it with almond flakes. I also like my “pudding maïs” less on the sweet side but you can make it as sweet as you like.
In the coming posts, I will be presenting a series of recipes using Sundaram Spices spice blends. Let me present to you the 2nd dish of the series: the traditional Mauritian Ti Carri, or liver and gizzard curry.
Ti-Carri is a highly spiced dish and finds its origins in South India. Influenced by the mosaic Mauritian culture, it has evolved into the preparation of chicken or lamb liver & gizzard.
I have added 2 hard boiled eggs so as to give it a better depth and rich flavor.
Even if you are not a big “insides” eater, this dish is worth the exception. It is soooooo flavorful and tastes absolutely delicious.
Though Ti Carri is traditionally part of the main course at Tamil wedding dinners in Mauritius, it can be served as an excellent stand-alone entrée in a buffet. Or a simple dinner paired with some baguette and a light green salad. However you decide to savor this humble dish, I hope you find it as comforting and delicious as I do.
PS. Many of you are asking me where you can purchase Sundaram Spices? If you are in Mauritius, you can get it at any of these locations here. If you are outside of Mauritius, you can purchase some of the blends on Christie’s shop or on the Sundaram Spices website soon (in progress).