My International Food Recipes

Being a dual citizen of both countries America and Mauritius I get to enjoy the food of both cultures as well as mix them up a bit.

Familiar with food all different international foods from American, French, Italian, Indian, Mauritiun and much more!

Working in the past for Dunrovin Facility owned by Whirlpool they trained me for five years in Culinary Arts. With this knowledge and training it allows for me to become real creative and stimulate some delicious recipes on my own as well.

In this blog page I will share all my favorite recipes from American Foods to Mauritiun Foods.

Bon App├ętit!!! Meaning enjoy your meal!

On Sunday mid-morning here in Mauritius I enjoy Gateaux Piments
Chili Cakes(pronounced like this: gotoe pema English : Chili Cakes) with some french bread and butter heated up and a fresh simmering cup of Mauritiun Style Tea.

Gateaux Piments
Chili Cakes

1/2 lb (250 gr) yellow split peas (other wise known as white lentils)
2-3 green or red chilis (hot peppers) (as spicy as you’d like), cleaned, seeded, and finely chopped
2 tablespoons chopped coriander leaves, finely chopped
2 tablespoons spring onions, finely chopped
1/2 teaspoon ground cumin
salt to taste
vegetable oil for frying


Wash the white lentils in running water, then soak in water for at least 3-4 hours or overnight. Drain the split peas well in a sieve (strainer).

Place the white lentils in a food processor and reduce to a fine grain.

Add chili, coriander, onion, cumin, salt, and run the blade until reduced into a fine paste (add a little water if necessary).

Heat oil over a medium heat.  Shape the mixture into small round balls about the size of a walnut.

Deep fry in the oil in batches until golden brown.  Make sure that the round ball is cooked throughout.  

Drain the cooked gateaux piments and place on paper towels to absorb the excessive oil.  Serve warm. Also can be placed on a warmed piece of soft french bread with melted butter. 

***Please Note I will be adding a video presentation of the preparation for this next week.   

Escargot Stuffed Mushrooms Recipe

  Mouthwatering French appetizer. 

6 tablespoons softened butter
2 teaspoons finely chopped shallots
1 clove garlic, crushed and finely chopped
1 tablespoon finely chopped celery
1 tablespoon finely chopped fresh parsley
¼ teaspoon salt
1/8 teaspoon ground black pepper
12 large mushrooms, cleaned with stems removed
12 large canned snails

Preheat an oven to 375F. Mix together 6 tablespoons of the softened butter with the shallots, garlic, celery, parsley, salt, and pepper. Place a small spoonful of herb butter and a snail in each mushroom cap, and then brush the exterior of the mushroom with a bit of the herb butter. Arrange the mushrooms in a shallow baking dish and bake them for 15 minutes. Serve hot.
Makes 6 servings.