Mouf British Indian Ocean Territorychagos Recipes

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.

MEKITSI (BULGARIA)

Steps:

• Put the yeast in the warm water and let sit for five minutes or so, or until frothy.
• Mix the yeast and water with the egg and yogurt. Keep stirring until well-blended.
• Add the flour and salt and mix until you get a soft dough. Let stand one hour.
• Heat some oil in a pot (you'll need two inches or so). Roll the dough out and cut into circles.
• Drop the dough into the hot oil and fry, turning once, until golden and puffy.
• Dust with powdered sugar and serve.

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.

GRILLED CURRY CHICKEN ON A STICK (CAMBODIA)

Steps:

• Mix all the ingredients together in a large bowl. Cover and refrigerate for at least 4 hours.
• Place the chicken strips on skewers and pour the rest of the marinade over. Cook on a grill over low heat until the chicken is golden brown all over (I just put mine under the broiler. They really do need an open flame.).
• Serve with mango salsa on the side.

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.

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.