Mazavaroo Recipe from Mauritius
The origins of this sauce lie in Madagascar, yet it is the island of Mauritius that made it popular.
200g red chillies, cleaned
1 small onion, quartered
125ml dried baby prawns
5 garlic cloves, crushed
1 1/2 tbsp fresh ginger, grated
1 tbsp fresh lemon juice
2 tbsp light olive oil
1 tsp salt
oil, for topping up the jar
Combine the chillies and onion in a food processor and pulse until finely chopped.
Mix in the crushed garlic and grated ginger.
Heat the oil in a medium pan and add the chopped chilli mixture along with the dried prawns (if using).
Stir in the lemon juice and cook gently, stirring frequently, for about 10 minutes or until all the liquid has evaporated away.
Season to taste with salt, then spoon the chilli mixture into a medium-sized, sterilized, jar.
Top with oil to exclude the air from the surface of the mazavaroo.
Seal immediately and set aside to cool.
Store in the refrigerator — it will keep for up to 1 month.**
Maggie de Castro with Helen Oelofse Britz(celtnet)