Mauritian Cassoeula

Ingredients

Mauritian Cassoeula differs from its Italian counterpart by incorporating Mauritian spices and vegetables. The original Italian dish typically uses cabbage as the main vegetable, while the Mauritian version includes a variety of local vegetables such as chayote, pumpkin, and eggplant. Additionally, Mauritian Cassoeula incorporates spices like turmeric, cumin, and coriander, which add a unique flavor profile to the dish. We alse have the original recipe for Cassoeula, so you can check it out.

• 500g (1.1 lb) pork shoulder, cubed 500g (1.1 lb) pork shoulder, cubed
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 2 chayotes, peeled and cubed 2 chayotes, peeled and cubed
• 1 cup pumpkin, peeled and cubed 1 cup pumpkin, peeled and cubed
• 1 cup eggplant, cubed 1 cup eggplant, cubed
• 2 tomatoes, diced 2 tomatoes, diced
• 2 cups chicken or vegetable broth 2 cups chicken or vegetable broth
• Salt and pepper to taste Salt and pepper to taste
• Fresh coriander leaves for garnish Fresh coriander leaves for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 18g, 5g
• Carbohydrates (total, sugars): 15g, 6g
• Protein: 30g
• Fiber: 5g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the onions and garlic, and sauté until they turn golden brown.
2. 2.
   Add the pork cubes to the pot and cook until they are browned on all sides.
3. 3.
   Sprinkle the turmeric, cumin, and coriander powder over the pork, and stir well to coat the meat evenly with the spices.
4. 4.
   Add the chayotes, pumpkin, eggplant, and tomatoes to the pot. Stir everything together to combine.
5. 5.
   Pour in the chicken or vegetable broth, and season with salt and pepper to taste.
6. 6.
   Bring the stew to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 1.5 to 2 hours, or until the pork is tender and the vegetables are cooked through.
7. 7.
   Serve the Mauritian Cassoeula hot, garnished with fresh coriander leaves.

Treat your ingredients with care...

• Chayotes — Make sure to peel the chayotes before cubing them. The skin can be tough and bitter.
• Pumpkin — Choose a firm and sweet variety of pumpkin for the best flavor and texture.
• Eggplant — To prevent the eggplant from becoming mushy, cut it into evenly sized cubes and avoid overcooking.

Tips & Tricks

• For a spicier version, add a chopped chili pepper or a pinch of chili flakes.
• Serve the Mauritian Cassoeula with steamed rice or crusty bread to soak up the flavorful broth.
• If you prefer a thicker stew, you can mash some of the cooked vegetables to create a thicker consistency.

Serving advice

Mauritian Cassoeula is best served hot, allowing the flavors to meld together. Serve it in deep bowls, ensuring each serving has a generous amount of pork, vegetables, and broth. Garnish with fresh coriander leaves for a pop of color and added freshness.

Presentation advice

To enhance the presentation of Mauritian Cassoeula, arrange the pork and vegetables in an appealing manner in the bowl. Drizzle a small amount of the flavorful broth over the top and sprinkle some fresh coriander leaves for an attractive finishing touch.