The Mauritian Spice: How to Make Mazavaroo at Home
Spicy, aromatic, and utterly tantalising, Mazavaroo is an integral part of the Mauritian culinary scene. This fiery condiment, imbued with the flavors of the Indian Ocean, brings a unique taste and aroma to a variety of dishes, elevating them to a whole new level of deliciousness. Made from local chilies and a combination of savoury ingredients, this Mauritian chilli paste is a must-try for anyone who enjoys a bit of spice in their food.
While it is typically used to zest up local favorites like curries, fried noodles (mine frire), and dumplings (boulettes), you can use it in any dish that could use a hint of heat. Today, I'm going to share with you a straightforward recipe to make your own Mazavaroo at home. Before you begin, ensure you have good ventilation in your kitchen as handling and cooking chilies can create strong fumes.
Ingredients for Mazavaroo:
10-15 fresh red chilies (adjust to your spice preference)
3 cloves of garlic
A small knob of ginger, peeled
2 tablespoons of vegetable oil
Salt to taste
1 tablespoon of white vinegar or lime juice
Instructions to Make Mazavaroo:
Step 1: Preparation Rinse the chilies under cold water. Cut off the stalks and roughly chop them. If you want a less spicy paste, you can remove the seeds. However, traditionally, the seeds are included for that extra kick. Peel and roughly chop the garlic and ginger.
Step 2: The Paste Place the chopped chilies, garlic, ginger, and a pinch of salt into a food processor or blender. Process until you get a rough paste. If it's too dry, add a tiny bit of water to help the blending process. Please remember not to touch your face during this process and wash your hands thoroughly afterward to avoid any discomfort from the chilli oils.
Step 3: Cooking Heat the vegetable oil in a pan over medium heat. Add the chili paste and cook for around 10 minutes, stirring frequently. This process will help to reduce the raw taste of the chilies and garlic, developing a deep, complex flavour.
Step 4: Finishing Up Once the paste has cooked, turn off the heat and allow it to cool. After it's cooled, stir in the vinegar or lime juice. This addition will help preserve the Mazavaroo and give it a tangy kick that complements the heat.
Step 5: Storing Transfer your freshly made Mazavaroo to a sterilized glass jar, ensuring it's tightly sealed. Stored properly in the refrigerator, it should keep for up to a month.
And there you have it! Homemade Mazavaroo, ready to add a touch of Mauritian spiciness to your meals. Remember to use it sparingly – this chili paste packs a punch. Enjoy a taste of Mauritius in your home, one fiery spoonful at a time. Please share your experience with us when you make this condiment; we can't wait to hear about it!
Safety note:
When making Mazavaroo or any chili-based condiment, please ensure you handle the chilies carefully. Avoid touching your face, especially your eyes, during the process. If possible, use gloves while handling and chopping the chillies.
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