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Mayotte (French: Mayotte, Shimaore: Maore), officially: Collectivité départementale de Mayotte; the Departmental Collectivity of Mayotte is an overseas collectivity of France consisting of a main island, Grande-Terre (or Mahoré), a smaller island, Petite-Terre (or Pamanzi), and several islets around these two. The capital and largest city is Mamoudzou and in 1974 the country voted to remain a territory of France. French is the official language but native languages include: Shimaore (a Comorian LAnguage), Kibushi (a Malagasy language), Kiantalaotsi (another Malagasy language) and Arabic. Though a French territory, the cuisine of Mayotte has been influenced by Indian, Arabic, French, and African cuisines. The cuisine also makes great use of spices such as coriander, cardamom, cinnamon, nutmeg and cloves. In Mayotte the basic meals are those containing meat and rice, but a lot of seafood is also cooked in this island. Exotic dishes consist of freshly caught fish, crab and calamari, which can be prepared together or separately. A typical meal will always include different combinations based on meat and rice, enhanced with vanilla, cloves, cardamom, coriander, nutmeg and cinnamon. Common seafood include grouper, tuna and octopus. Bean and squash soups are also common staples. |
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The alphabetical list of recipes from Mayotte follows (limited to 100 recipes per page). There are 6 recipes in total:
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Pastry is one of the most basic components of cooking, needed for pies, tarts and cake bases of many types. It originates in the ancient method of applying a paste of flour and water to baked meats to protect them in the fire. But, in the Middle Ages fats were added and modern pastry was born. Learn a little about the different pastry types and see a recipe for a traditional classic flaky pastry.
With Autumn approaching, the mind naturally turns to how best to preserve the season's glut of fruit for the coming winter. One of the best preservation methods is to turn the fruit into jams and jellies, which will last you through the winter and well into the following spring. Here you will learn the secrets of making perfect jams and jellies with grape jam being used as an example.
Prue Leiths' 'Leiths Cookery Bible' is one of those books that you never new you couldn't do without. It is the one cookery book that you need on your bookshelf (not that it will stay there very long). To find out why this book is so indispensible why not read the review now?
Chillies (chili, chilé, ají) is an amazing spice that originates in Central and Northern South America. It was unknown in the Old World until the early 1500 but by 1549 had made its way across the world from Europe through Africa, the Near East and had reached China and Japan. Learn about the history of the spread of chillies and why this is such an amazing spice.
Humans have been making cheeses as long as they have been farming and cheeses represent a versatile and useful storage food available in a staggering array of variants. Learn a little about cheese and discover two classic cheese-based recipes.
Liberia is a West African country formed by freed slaves. It is one of only two African countries never to have come under European rule. Liberia is also one of the few African countries with a tradition of baking. Sitting alongside these are ingredients sourced directly from the rainforest.
The traditional recipes of Wales are what might be thought of as 'peasant food' the kind of recipes made by the poor who want to make the most out of what little food they had. This, in some respects, has left Wales with a blank culinary slate where some very exciting modern foods, bringing together influences from all over the world have been created. Here I give an example of a traditional Welsh dish and an example of a recipe from the new breed of Welsh cookery...
Chilli recipes to blow your brains out... Here are three recipes from India and Africa, incorporating the world's hottest chillies. Each could claim itself to be... The world's hottest chilli dish...
Rather than being a British or English invention, Chutneys originated in India and were re-worked during the 18th century as a means of preserving autumn fruit and vegetables. Here you get a recipe for a classic Indian chatni and a British chutney so you can see how one evolved into the other.
Lamb is one of the sweetest an most versatile of the red meats. Typically it is very tender and lends itself to a whole range of cooking methods. Here you are presented with two classic lamb-based recipes.