John Myers
Isingeniso: Ukuchaza I-Mauritius Cuisine
I-Mauritian cuisine iyinhlanganisela yamasiko namathonya ahlukene avela eMpumalanga naseNtshonalanga. Isizwe esiyisiqhingi sisoLwandlekazini i-Indian, futhi amasiko aso okupheka ahlukahlukene njengabantu bakhona. I-Mauritius inosiko lokudla okucebile okuxube izinongo nezinongo, okubonisa umlando wayo wokuthuthela kwelinye izwe kanye nobukoloniyali. I-cuisine ihlanganisa ama-Indian, amaShayina, ama-Afrika, nama-Europe, okwenza kube ukudla okuhlukile nokujabulisayo ongakuhlola.
Izindlela Zokupheka Zendabuko e-Mauritius
Enye yezindlela eziyinhloko ezisetshenziswa e-Mauritian cuisine ukupheka kancane. I-stewing, braising, kanye nokubilisa kuyindlela edumile yokwenza ukudla okunenhliziyo okumnandi nokumnandi. I-Dhal puri, ukudla okuyisisekelo e-Mauritius, yenziwa ngokuphekwa kancane kukaphizi ohlukanisiwe bese uwagoqa ngesinkwa esiyisicaba sesitayela saseNdiya. Esinye isidlo esithandwayo, i-rougaille, isoso likatamatisi eliphekwe kancane elivame ukuphakelwa nenhlanzi noma inkukhu.
Enye indlela yokupheka yendabuko eMauritius ukugcoba. Ukudla kwasolwandle okuthosiwe, inyama, nemifino yizidlo ezidumile kulesi siqhingi. Inhlanzi ivamise ukuthululwa ngenhlanganisela yezinongo bese yosiwe phezu komlilo ovulekile. Inkukhu eyosiwe iphinde ibe isidlo esidumile, ikakhulukazi uma ifakwe isoso esibabayo esenziwe ngopelepele, u-garlic, ujinja, nejusi ye-lime.
Indlela yesithathu esetshenziswa e-Mauritian cuisine i-picling. I-Pickling iyindlela enhle kakhulu yokugcina izithelo nemifino futhi iyindlela edumile yokwakha ama-chutneys nama-pickle e-Mauritius. Umango ofakwe emanzini anosawoti, ulamula, kanye nomcako kuvame ukusetshenziswa ekudleni kwaseMauritius ukwengeza ukunambitheka okubabayo ezitsheni. Ama-Chutneys enziwe ngezithelo ezifakwe emanzini anosawoti kanye nemifino ngokuvamile asetshenziswa njenge-condiment ngokudla.
Izithako Ezibalulekile Ekuphekeni kwaseMauritius
I-cuisine yaseMauritius iyaziwa ngama-flavour anesibindi futhi ayinkimbinkimbi, atholakala ngokusebenzisa uhla lwezinongo namakhambi. Ezinye zezithako ezibalulekile ekuphekeni kwaseMauritius zihlanganisa amaqabunga e-curry, i-cumin, i-coriander, i-turmeric, i-ginger, i-garlic, nopelepele we-chili. Lezi zinongo zisetshenziselwa ukwakha amakhari anephunga elimnandi, izitshulu nezitsha ezithosiwe.
Esinye isithako esibalulekile e-Mauritian cuisine ukhukhunathi. Ubisi lukakhukhunathi lusetshenziselwa ukwenza ama-curries kanye nesobho, kanti ukhukhunathi ogayiwe usetshenziswa kuma-dessert, ama-chutneys, nanjenge-topping for izitsha ezinomsoco. I-Tamarind ingesinye isithako esibalulekile ekuphekeni kwaseMauritius, esetshenziselwa ukwengeza ukunambitheka okumuncu ezitsheni.
Sengiphetha, ukudla kwaseMauritian kuhluke ngendlela emangalisayo, kukhombisa umlando namasiko alesi siqhingi. Izindlela zokupheka zendabuko zokupheka okunensayo, ukosiwa, nokucokha, kuhlanganiswe nohlu lwezinongo nezithako, kwakha izitsha ezimnandi nezihlukile. Kungakhathaliseki ukuthi ungumuntu othanda ukudla kwasolwandle, inyama, noma ukudla kwemifino, ukudla kwase-Mauritian kunokuthile ongakunikeza wonke umuntu.
