Serrage Poulet British Indian Ocean Territory Recipes

SERRAGE POULET (BRITISH INDIAN OCEAN TERRITORY)

Steps:

• Coat the chicken cubes with the seasonings.
• Heat the oil over a medium flame, then add the chicken and cook until evenly browned.
• 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 cooked through.
• Serve over white rice, garnished with cilantro.

MOUF (BRITISH INDIAN OCEAN TERRITORY/CHAGOS)

Steps:

• 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.
• Add the coconut milk and sugar and stir until you get a nice batter.
• Lay the banana leaf flat on your work surface and pour the batter onto the leaf.
• Wrap the mouf batter in the leaf and submerged the entire packet in a pot of boiling water for about 30 minutes.
• 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.

FRESH LIME PIE (BRITISH VIRGIN ISLANDS)

Steps:

• Preheat oven to 350 degrees. Mix the wafer crumbs with the butter and sugar and press down into the bottom of a pie pan. Bake in the oven for 8 to 10 minutes, or until the crust is just starting to brown. Let cool.
• Put the eggs into a small mixing bowl and beat until they are thick and pale yellow. Stir the eggs into the condensed milk.
• Add the lime juice and rind and pour over the crust. Set aside.
• Beat the egg whites with the cream of tartar until the whites begin to thicken. Slowly add the sugar and continue to beat until you get stiff peaks.
• Spread the egg whites gently over the lime filling.
• Bake at 350 for 15 to 25 minutes, or until the meringue begins to brown.

FISH AND FUNGI (BRITISH VIRGIN ISLANDS)

Steps:

• To make the fish, put all the ingredients into a large saucepan and bring to a boil. Cover and reduce heat, simmering for 20 to 30 minutes or until the fish flakes with a fork. Garnish with sliced lime.
• To make the fungi, bring the water to a boil and add the frozen okra.
• In a separate bowl, blend 2 tbsp of the cornmeal with about 6 tbsp water. Pour into the pot with the boiling water and okra and let cook for one minute.
• Slowly pour the rest of the cornmeal into the pan, stirring constantly. Add the butter and salt and pepper, continuing to cook for 5 minutes. Serve hot.

CRAB CAKES WITH SHRIMP SAUCE (BRITISH VIRGIN ISLANDS)

Steps:

• Finely mince the shrimp and set aside, reserving the.
• Heat the oil in a small saucepan over medium heat, then saute the shrimp shells with the garlic and shallots.
• When the shells turn pink, add the paprika and the sherry. Continue to cook until the sherry has reduced by half (this won't take very long).
• Strain the mixture, and return the liquid to the pan. Add the diced shrimp and the heavy cream. Keep cooking until the sauce thickens (it should coat the back of your spoon). Season with salt and pepper and keep warm.
• Put the breadcrumbs and crab meat into a medium sized bowl and set aside. With your mixer, beat the egg whites until you get stiff peaks, then fold into the crab mixture.
• Gently add the peppers, yolks, Caribbean seasoning, Worcestershire and Tabasco sauces.
• Form the crab mixture into small cakes (you should get six to eight from this recipe) and dust with flour.
• Fry in the remaining 1 tbsp butter. When they are golden brown, flip and continue to fry until the other side is also golden brown.
• To serve, pour the shrimp sauce over.

BROWN LENTIL SERAZ (BRITISH INDIAN OCEAN TERRITORY)

Steps:

• Cook the onions in hot oil until they are soft, then add the ginger and garlic and keep cooking for one or two minutes.
• Add the tomatoes, thyme and bay leaves and continue to cook, stirring, until the tomatoes are soft.
• Add the lentils and enough water to cover. Bring to a boil, then reduce heat and cover.
• 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.
• Add salt to taste.