Ingredients
Crabs in pieces 500 gm
Crab meat 125 gm
Garlic 50 gm
Onions 125 gm
Tomato puree 425 gm
Salt / Pepper / Glutamate salt
Oil 2 mouthspoon
Water 2 litres
Coriander leaves

Preparation
- Cook the pieces of crab, garlic and chopped onions in oil.
- Add in the tomato puree and the garnished bouquet.
- Add salt / pepper / glutamate salt as per taste.
- Let cook for 5 minutes and pour in water.

Cooking
Leave on light fire for 20 more minutes, then crush all the mixture and extract the soup, add the crab meat, cook again for 2 more minutes, serves with a topping of finely chopped coriander leaves.

Ingredients
1 cut chicken
Prawns 500 gm
Anise powder 50 gm
Tumeric 50 gm
1 spoon of crushed garlic
1 spoon of crushed ginger
2 medium chopped onions
Curry powder 100 gm
1 big chopped tomato
Fresh coriander
Thyme, parsley, curry leaves

Preparation
Mix the following ingredients and allow to rest for a full day: chicken, saffron, anise powder, garlic, ginger, onions, thyme, parsley, coriander and curry leaves.

Cooking
- Heat oil in a pan, add the chicken marinade, cover the pan for about 30 minutes, then remove cover and add the prawns, the chopped tomato and finally the curry powder.
- Allow to cook for 10 more minutes.
- Add fresh coriander on the top.

For 4 persons
Preparation 15 minutes
Cooking time 15 to 20 minutes

Ingredients
480 g of chicken thighs /skin removed/cut in pieces
120 g of unshelled shrimps
2 full soup spoon of vegetable oil
1 minced oignon
3 crushed garlic cloves
1 soup spoon of crushed ginger
1 soup spoon of curry powder
2 soup spoons of creole sauce
2 soup spoons of fresh coriander
2 soup spoons of minced parsley
3 thyme sprigs
½ coffe spoon of salt
5 curry poulet leaves

Cooking
Heat the vegetable oil in a frying pan. Insert once hot the chicken pieces and shrimps and stir during 5 minutes until you have a golden colour.
Insert the oingnons, garlic and ginger and and fry during 2 minutes,stir frequently .

Insert the curry powder, parsley, then the creole sauce.
Stir and let simmer during 5 minutes.

Decorate with the parsley ,coriander, red chilli and serve with rice and vegetables.

Ingredients
200 g of split peas lentils
20 g spring onion tail
20 g of fresh coriander
20g of chopped oignon
½ a tea spoon of cumin powder
3 dry red chillies
vegetable oil for fritter
salt and pepper

Preparation
Soak the split peas lentils during 12hours.
Drain and put in mixer. In a bowl insert the cumin, oignons,coriander, oignon tails and chilli and reserve..

Cooking
Heat the vegetable oil to 140 /150 degrees.
Fry the chilli bites during 3 to 4 minutes until they are crispy and of golden colour.

Remove them from the oil and drain them on absorbant paper.

To serve hot.

Ingredients
150 gms of selfraising flour
1 small eggplant of 125 gms
2 white eggs
1 cup of water
salt and pepper

Preparation
Clean the eggplant without pelling it, cut it in tiny slices.
Mix the flour,salt and pepper. Pour a bit of water in the mixture and steer. Whip the white of eggs and insert the mixture, steer the mixture.

Cooking
Heat the vegetable oil in a frying pan. Incorporate the eggplants. Stir frequently and move them upside down.
Cook them during 2 to 3 minutes until they get a golden brown colour.

Remove them from the fritter and lay them on absorbant paper.

To serve hot with with “chatini pommes d’amour ”

Ingredients
12.5 gms of potato
50 gms of green peas
50 gms of chopped oignon tails
2 garlic cloves
2 soup spoon of curry paste or powder
2 soup spoons of fresh coriander
1 coffe spoon of cumin powder
vegetable oil for fritter
salt and pepper

Samoosas Pasta
200 gms of flour
¾ warm water in a cup
3 soup spoons of vegetable oil
salt & pepper

Preparation
Put the potatoes in a salty hot water and cook them until they are soft with the fork.
Drain the potatoes once cooked and reserve.
Heat the vegetable oil in a frying pan. Incorporate the oignon tails and garlic locves and brown the mixture. Stir frequently.
Incorporate the potatoes, green peas, corainder and cumin .
Rectify the mixture by adding salt or pepper.
Cut up the samoosa pasta in bards. Fil them with the mixture and fold them in a triangular way keeping the stuffed mixture inside.
Fix the angles by adding a little bit of water

Cooking
Heat the vegetable oil to 150 /180 degrees and put the samoosas inside during 5 minutes.

Ingredients
250 g of grated Arouille
10 g grated fresh ginger
15 g of brown sugar
10g of Maize starch
oil for fritter ,salt and pepper

Preparation
In a bowl, mix the arouille, ginger and brown sugar.
Sprinkle the Maize starch and correct the flavouring.

Make some small balls and set aside.
Heat the oil fritter to 140- 150 degrees.

Cooking
Fry the arouille balls during 3 to 4 minutes.
In order to know if they are ready, they must look crustyand of golden colour.

Remove them from the oil with a slotted spoon and lay them on absorbant paper.

To serve hot or cold with crushed chilly .

Ingredients
1 litre of Crème fraiche
½ litre of milk
7 egg yorks
150 gms of sugar in powder
2 coffee spoons of vanilla

Preparation
poor the cream and milk in a sauce pan and heat it until it’s simmers.
Whisk egg yorks and incorporate the sugar.
Mix with the milk and cream and incorporate the vanilla.

Cooking
Fill 8 to 10 moulds and put them in bain-marie then in the oven for 15 minutes at 150 degrees.

Take them out and let the moulds cool down.

Put some sugar powder or cassode on top of moulds and gratinated the sugar untril it caramelise.