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Friday 5 december 2008
21:10
Find in our guide
Starters
to read : culinary lexicon
Piton des Neiges potato pancake
“Local” stuffed tomatoes by Brigitte Grondin
Aubergine Fritters
Bonbons Piment
Breadfruit Balls
Char Siu
Chicken Croquette
Crab and Mango Delight
Creole Avocados
Crystallized Ginger 1
Crystallized Ginger 2
Gratin of Chayote
Gratin of pumpkin
Lasagnes d’ici by Brigitte Grondin
Pawpaw Salad
Pickled Lemons
Pickles
Prawn Fritters
Samosas
Spring Rolls
The “Bouchons”
The “Grattons”
Bonbons Piment
rating :
Ingredients :
-500 g yellow split peas
-1 large piece of ginger
-1 tbsp cumin
-1 bunch of chives
-1 bunch of coriander
-1/2 tsp curcuma
-8 green chilies
-Salt and pepper
Method :
Wash and soak the split peas in water overnight.Next, peel and grind the split peas. Meanwhile, pound the ginger together with the cumin, salt and chilies.
Finely chop the chives and coriander. Add all the other ingredients with the curcuma. Mix thoroughly.
Shape the mixture into small balls and flatten it with your palm and pierce it in the middle.
Deep fry the “bonbons piment” in very hot oil until crisp and golden brown.
Drain and serve hot.
This month, Runweb propose to you to see :
(7)Miscellaneous (4)Exhibitions (3)Concerts
(3)Sport (1)Theatre Place
