Serrage Poulet British Indian Ocean Territory Food

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.

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.