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A Typical Reunionese Dinner
The palette of races and nationalities has contributed to the integration of cuisines from India, China, France, Madagascar and the African mainland making the local food, interesting and exotic. Actually, it is difficult to find any dish tasting like it did - instead French and other influences have enhanced and enriched the recipe. We are proposing you the recipes making up a typical Reunionese dinner from the snack to the main course and the dessert - much to the delight of your tastebuds!
Steam Stuffed Meatballs (Bouchon Reunionais)
- 250g Flour
- From 15 to 20 cl Water
- 2 egg whites
- Salt 1/2 tsp coffee
- 600g Pork (Boneless and skinless)
- 1 tsp Salt
- 1/2 tsp Pepper
- ½ tsp Vetsin (optional)
- 1 bunch of green onions
- 150-200g grated vegetable (chayotte, cabbage, leeks)
Preparation of The Dough
Put the flour in a large bowl, mix the egg whites with water and salt. Pour the liquid (gradually) into the the flour. Work the dough until you have formed a soft ball that does not stick to your fingers. The amount of water is only indicative and might not be used in completely. Refrigerate while keeping it covered with a damp cloth.
Preparing the Stuffing
Finely chop the meat. Add seasoning, finely chopped green onions and finely grated vegetable (chayotte, cabbage, leeks, etc.).
Preparing the Bouchon
Using a rolling mill or a rolling pin, roll the dough thinly (1-2 mm thick), with the help of flour (or tapioca starch to prevent that it sticks). Cut squares of dough 6 cm by 6 cm. Place a tablespoon of filling on each square of dough and bring the ends towards the top in order to obtain a cap shape. Reserve on a lightly oiled pan (Sezam oil is advisable).
In a perforated oiled basket, put the bouchon to steam for about ten minutes. Another method is to poach in simmering water until the bouchons rise to the surface. It is then possible to freeze them and reheating them in the steam cooker whenever needed.
P.S. You can also use chicken, beef or even shrimp and fish to make the filling of the bouchon. The cooking will indeed be quicker. You can also make a fusion of taste and test it at home.
Main course - Zambrokal
The zambrokal is a rice mixture (or corn to cook) with beans (vegetables) dry or green (red beans or black, green peas, zantak, zambrovate, woëmes ...) or potato, which is flavored and colored with turmeric. It is normally accompanied with a rougaille or a curry.
- 1.6 kg rice
- 8 cl oil
- 300 g green peas shelled
- 100 g onions
- 30 g garlic
- 2 teaspoons turmeric
- Salt and pepper
- Brown grain
Slightly simmer chopped onions, chopped garlic, salt and pepper, crushed grains, add green thyme, turmeric and shelled beans. After a few moments add some cold water. Allow the whole grains to cook. The cooking water must be evaporated completely, otherwise consider adding more water to grains until fully cooked.
Wash rice and drain it, add it to the previous preparation, mix and cover with cold water rising 2 cm above the rice. Cover and allow to boil, then continue cooking over low heat until rice is cooked. The rice should be cooked through and shatter easily. It is always difficult to determine the exact amount of water given the expected result or the variety of rice used. Accompany with a rougaille or curry of your choice.
Dessert – Jaleebi – Sweet Spirals
These sweet orange spirals will water your mouth simply at the sight of it. They are refreshingly sweet and pleasurable after a spicy curry or simply to beautifully end your dinner on a Sunday evening.
250g flour or rice cream
100g wheat flour
10g Baking powder
Pinch of salt
In a bowl, pour the flour, yeast and salt. While adding cold water, gently whisk the mixture to obtain a smooth paste, neither too thick nor too thin. Allow to stand at least an hour.
Together in a heavy pot mix the sugar, honey, orange zest, split vanilla bean in about 60 ounces of water. Bring to a simmer and reduce about half and allow to cool.
Cooking the Sweets
Heat a frying pan with oil (the oil height should be about 3 cm). Fill a funnel or a spout container of dough and gently pour it in the frying giving a spiral shape, and then return to the center of the candy to weld together. After a few minutes, if necessary, allow the other side to cook and allow to slightly brown. Drain on paper towels.
Once the candy is drained and still hot, soak them in the syrup. Drain candy on a grid. And refrigerate for a blissfull moment after dinner.
We hope that you enjoyed this culinary voyage and that you will eagerly try our recipes.
Bon appetite Biensure!