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.

POULET TCHOUPITOULAS

Steps:

• Preheat the oven to 350 degrees F.
• Grease a 2-quart glass rectangular baking dish with 1 tablespoon butter. In a large saute pan, over medium-high heat, melt the remaining 2 tablespoons butter. Add the onions, bell peppers, 1 teaspoon salt, and 1/4 teaspoon cayenne. Season generously with black pepper and saute until the onions are soft and start to brown, about 6 minutes. Add the sausage and continue to cook for 3 minutes. Add the garlic and corn and cook for 1 minute. Remove from the heat and cool.
• In a mixing bowl, whisk the eggs for 30 seconds. Add the heavy cream, remaining 1 teaspoon salt, remaining 1/8 teaspoon cayenne pepper, hot pepper sauce, and Worcestershire sauce. Whisk the mixture until fully incorporated. Stir in the sauteed sausage mixture. Add the bread cubes and mix well. Pour the filling into the prepared baking dish. Sprinkle with the grated cheese. Bake until golden brown and set, about 55 minutes.
• In a small bowl, combine the Essence and 1/2 cup of the oil. Mix well. Smear the mixture evenly over each chicken half. Heat 2 large oven-safe saute pans over medium high-heat. When the pans are hot, add enough oil to coat the bottom of each pan. Place 2 chicken halves in each pan, skin side down, and sear until deep golden brown, about 6 to 8 minutes. Turn the chickens over and place in the oven. Roast until juices run clear, about 25 to 30 more minutes. Remove from the oven and allow to rest for 5 minutes before serving.
• To serve, spoon the pudding in the center of 4 plates. Place the greens next to the pudding. Lay a chicken half directly on top of the pudding.
• Combine all ingredients thoroughly.
• In a large, deep pot over medium-high heat, saute the bacon until slightly crisp. Add the onions and season with salt, pepper, and cayenne pepper, to taste. Cook 6 to 7 minutes, until the onions are wilted and golden. Add the brown sugar and stir to dissolve. Add the shallots and garlic and cook for 2 minutes. Add the water and vinegar and mix well. Begin adding the greens, 1/3 at a time, pressing them down as they begin to wilt. Season, to taste, with salt and pepper. Reduce the heat to medium-low and cook, uncovered, until the greens are tender and soft, about 1 hour and 15 minutes. Serve hot.
• Recipe adapted from Emeril's TV Dinners by Emeril Lagasse, William and Morrow, 1998.

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.