Maouri à la Martiniquaise

Ingredients

In this adaptation of Maouri from Tunisian to Martinican cuisine, we incorporate local Martinican spices and ingredients to infuse the dish with the flavors of the Caribbean. The original Tunisian version typically includes Mediterranean spices like cumin and coriander, whereas the Martinican version embraces the use of Creole spices such as allspice, thyme, and scotch bonnet peppers. Additionally, coconut milk is added to lend a creamy and tropical touch to the dish, which is not commonly found in the Tunisian version. We alse have the original recipe for Maouri, so you can check it out.

• 500g (1.1 lb) mixed seafood (shrimp, fish, crab) 500g (1.1 lb) mixed seafood (shrimp, fish, crab)
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 scotch bonnet pepper, seeded and minced 1 scotch bonnet pepper, seeded and minced
• 2 tomatoes, diced 2 tomatoes, diced
• 1 tablespoon tomato paste 1 tablespoon tomato paste
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• 1 cup (240ml) fish or seafood broth 1 cup (240ml) fish or seafood broth
• 1 teaspoon allspice 1 teaspoon allspice
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• Salt and pepper to taste Salt and pepper to taste
• Fresh cilantro, chopped (for garnish) Fresh cilantro, chopped (for garnish)
• Steamed rice or crusty bread (for serving) Steamed rice or crusty bread (for serving)

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 20g, 15g
• Carbohydrates (total, sugars): 10g, 5g
• Protein: 25g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the onion, garlic, red bell pepper, and scotch bonnet pepper. Sauté until the vegetables are softened.
2. 2.
   Add the diced tomatoes and tomato paste to the pot. Cook for a few minutes until the tomatoes start to break down.
3. 3.
   Stir in the allspice and dried thyme, then pour in the coconut milk and fish or seafood broth. Bring the mixture to a simmer.
4. 4.
   Add the mixed seafood to the pot and season with salt and pepper. Cook for about 10-15 minutes, or until the seafood is cooked through.
5. 5.
   Taste and adjust the seasoning if needed. Serve the Maouri hot, garnished with fresh cilantro, alongside steamed rice or crusty bread.

Treat your ingredients with care...

• Seafood — Ensure that the seafood is fresh and properly cleaned before adding it to the stew.
• Scotch bonnet pepper — Adjust the amount of pepper according to your spice tolerance. Be cautious as it is very hot.
• Coconut milk — Shake the can of coconut milk well before using to ensure the cream and liquid are well combined.
• Fish or seafood broth — If you don't have seafood broth, you can substitute it with vegetable broth or water mixed with a seafood bouillon cube.
• Fresh cilantro — Rinse the cilantro thoroughly and pat it dry before chopping for garnishing.

Tips & Tricks

• For an extra burst of flavor, marinate the seafood in a mixture of lime juice, garlic, and Creole spices for 30 minutes before adding it to the stew.
• If you prefer a thicker stew, you can add a slurry of cornstarch and water to the Maouri towards the end of cooking.
• Adjust the spiciness by adding more or less scotch bonnet pepper, or by removing the seeds for a milder flavor.
• Feel free to customize the seafood selection based on your preferences and availability.
• Leftovers can be refrigerated and enjoyed the next day, allowing the flavors to meld even further.

Serving advice

Serve the Maouri à la Martiniquaise hot in individual bowls, garnished with fresh cilantro. Accompany it with steamed rice or crusty bread to soak up the flavorful broth. Provide lime wedges on the side for a tangy twist.

Presentation advice

To enhance the presentation, arrange the seafood on top of the stew, allowing the vibrant colors to shine through. Sprinkle some chopped cilantro over the dish for a pop of freshness. Serve the Maouri in colorful ceramic bowls to showcase the vibrant Martinican flavors.