Mazavaroo is a traditional Mauritian recipe for a classic spicy relish of chillies, onions, baby prawns, garlic and ginger cooked in an olive oil and lemon juice base that's stored in a jar topped with olive oil. The full recipe is presented here and I hope you enjoy this classic Mauritian version of: Mazavaroo.
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The origins of this sauce lie in Madagascar, yet it is the island of Mauritius that made it popular. This particular version is Mauritian in origin and comes as a blend of several traditional recipes from the island.
Traditional Mazavaroos often have dried shrimp (baby prawns) added to the fried paste for extra flavour. You can add them or not, it's up to you, but I include them in this recipe. If you do not want to add them, simply omit from the recipe. The recipe works perfectly well without their inclusion
Ingredients:
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
Method:
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.
