Freelance writer living in Mauritius, I love writing about exciting places to visit and taking photos of scenic views.
Published February 11th 2014
Although the Daube is a classic French stew, the Mauritian Daube has a blended taste of India along with it.
It can be made with either chicken or meat but needs to be marinated preferably overnight to allow the flavour to infuse inside the meat. But if you are like me, the what- am- I -going- to- cook-for -dinner- tonight- type, well, 2 hours is enough.
Nicely clean and cut half a kilo of meat or chicken and place in a bowl. Allow it to marinate in 3-4 tbsp of the daube spice (can be found in most supermarkets), 1 tsp of ginger and garlic paste and 1 chopped onion.
In case you cannot find the Daube spice, grind 3 cloves, 1 cinnamon stick, 1 tsp cumin and pepper together.
And now, the remaining ingredients; 2-3 medium onions chopped and deep fried in hot oil. 1/2 a kg of potatoes, peeled and cut into quarters 2 big tomatoes, cut into cubes 2 tbsp of tomato puree 1/2 cup green peas (optional)
3 boiled eggs
1 green chilli
chopped coriander and mint leaves
salt to taste
1. Heat 1 tbsp of olive oil in a pan, add the marinated chicken and potatoes and stir on low heat. Add 1 cup of water and cover. Allow to simmer for 10 -15 minutes.
2.. Add, fried onions and chopped tomatoes and leave to cook for 5 minutes on high heat until the gravy thickens.
3.Now, lower the heat and add the peas, tomato puree and green chilli and allow to cook for a further 2-3 minutes.
4. Adjust salt according to your taste and garnish with quartered boiled eggs, chopped coriander and mint leaves.