We have a lot of Rodrigian brothers and sisters in Mauritius and their food is simply amazing. They bring their supplies from their native land and since they get more sun, their produces have a lot more complex flavours. They are known for their wonderful Red Beans (haricot rouges) which are matured in the daunting sun of Rodrigues Island. They also cultivate maize in the same way and one of their famous dishes is to cook ground maize with rice.

Having tried to make some of their dishes, here is my take on some Rodrigian food.

Ingredients

  • 1 can of rose beans (Bourbon Brand) – if you can get red beans from Rodrigues Island it’s better. Soak overnight and boil in advance.
  • 2 cups of basmati rice (normally thai hom mali rice is the best to use here)
  • 2 cups of crushed maize
  • 1 can of peeled tomatoes
  • 2 medium onions
  • dried shrimps (wash and soak)
  • curry leaves
  • 4 cloves of garlic (crushed and chopped)
  • 1 inch of peeled ginger
  • lazzat daube spices
  • oil
  • salt and pepper
  • sugar
  • chillies

Procedure

Step 1 – Maize Rice

Wash 2 cups rice until the water runs clear (2-3 times) and add 2 cups of crushed maize and mix them well. Soak them for 30 minutes, then boil the rice until slightly overcooked. Drain and reserve them.

Tip: If you are using Thai Hom Mali Rice, the cooking procedure is different. You do not need to drain the rice. If you are using new crop rice, add equal portions of water to rice, and factor in the 2 cups of maize. In total, add a little less than 4 cups of water. Once cooked, mix and reserve for later.

Step 2 – Red/Rose Beans

Start by heating an iron pan and add cooking oil. When warm, add 2 pinches of cumin seeds, followed by sliced onions, sliced chilies, curry leaves, ground pepper, a pinch of salt, grated ginger and crushed & chopped garlic. Stir until fragrant, then add 2 tablespoons of lazzat daube spices. Stir and cook for 10 seconds, then add 2 large peeled tomatoes & its juice. Crush them and mix well with the spices. Add some water if needed and cover and let cook in low flame.

Once the oil is separated, (stir from time to time), add the can of rose beans and its water. Cover and cook for 10 minutes. Garnish with coriander leaves.

Tip: Do not add too much salt as lazzat spices contain salt already.

Step 3- Shrimps in red sauce

Start by heating an iron pan and add cooking oil. When warm, add the pre-soaked shrimps and fry until golden brown. Then, add sliced onions, sliced chilies, curry leaves, ground pepper, a pinch of salt, and a pinch of sugar, grated ginger and crushed & chopped garlic. Stir until fragrant, then add 3-4 large peeled tomatoes & its juice. Crush them and mix well with the spices. Add some water if needed and cover and let cook in low flame.

Once the oil is separated, (stir from time to time), add water. Cover and cook for 10 minutes. Garnish with coriander leaves.

Tip: Fry the shrimps in low flame to get a deep flavour.