“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.
Piments Farcis is usually served as delicious gajacks (appetizers). For this recipe, I have used Turkish chilies that are milder in taste and roomy enough to hold all of this tasty filling. If you are using a spicier chili, make sure you remove all the seeds and soak it for 10 minutes in water. This is very important else it will be impossible to enjoy your piment farci as the taste will be very spicy.
Here’s what you will need:
Once the filling has cooled down, stuff the chilies generously. Also how adorable are these bowls? I got them from a market in Tajikistan. I am clearly in love with them.
Piment Farcis are great appetizers for events. You can change the filling by making it vegetarian (cheddar/mozzarella diced cheese, corn, chopped shallots) or substituting the tuna with meat.
Look at these babies. So good!
If you have some remaining batter, you can use them for making “croquettes” or tempuras. I have used shrimps here but you can use cheddar cheese, onions, eggplant, zucchini, potato, the possibilities are endless…
Presenting another dish of the Sundaram Spices series: my version of the Mauritian samoussas.
This is an extremely easy recipe to prepare, especially if you buy ready-made wrappers. This is what you will need for the filling:
You can use some Garam Masala to flavor your filling or only some cumin if, like me, you didn’t have any at hand.
Don’t forget to keep the pastry sheets under a towel so that they don’t dry out. You can humidify the towel a bit if you want, I didn’t find that necessary.
Once the filling is cooked, you can prepare the flour paste/glue and then you are ready to go.
Start by cutting the pastry sheet into 3 strips. It’s ok if you are like me and you can’t cut horizontally for the life of you 😉
Keep the rest of the strips under the towel so they don’t dry out.
Start by folding the left corner on to the right.
Do the same on the other side: fold the right corner upwards on the left.
A small pocket will be created. Insert a tsp of the filling in there.
Push the filling well into the triangle pocket. Make sure not to overfill the pocket to the rim.
Now fold the filled pocket upwards on to the right. It should look like such below.
Brush with some flour paste/glue.
Fold upwards on to the left.
Fold on to the remaining corner to close and voila, you made your first samoussa.
This technique requires a bit of practice but once you get started, you’ll be good to go in no time.
There are many techniques on folding samoussas. This is how I have been doing it but there are several videos on youtube on how to fold them differently if you would like to try.
These samoussas can be prepared in advance and stored by layering them with baking sheets and freezing them. Take them out of the freezer a few hours before you need to serve them, let them defrost for about half an hour then fry them in hot oil.
Samoussas are great appetizers for events. You can change the filling by making it vegetarian (cheddar/mozzarella diced cheese, corn, chopped shallots) or with meat. I usually prepare them an hour in advance then pop them in an oven (about 60 degrees celsius) so that it remains warm until it’s ready to be served.
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).