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Gato Arouille Recipe

Gato Arouille Recipe

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Gato Arouille Recipe. Peel and grate the arouille. Taro is a small tuber also known as eddos and malanga.

Épinglé sur mauritian recipe
Épinglé sur mauritian recipe from nl.pinterest.com

I prefer to use a paring knife because the root exterior can be a little hairy and gets stuck in the peeler. In this video, we will show you how to make our mom's version of making gateau arouille. Remember to wear gloves when working taro as it tends to.

Heat A Pan With Water, Add A Pinch Of Salt And Wait Until It Boils Then Cook The Shrimps For 5 Minutes.

In a medium bowl, place the bread slices and cover with water. With a damp paper towel,. Taro is a small tuber also known as eddos and malanga.

Put All The Ingredients In A Bowl And Mix.

Let it stand for 30 minutes. Drop one by one into the oil and fry until golden brown. Heat oil in deep frying pan over medium high heat.

Take One Tablespoonful Of The Mixture At A Time, Mould Into A Round Shape.

Take one tablespoonful of the mixture at a time, mould into a round shape. If necessary, dust with or add some more corn flour to get mixture to bind together. In mauritius where this recipe comes from we know it as ‘arouille’ or ‘violet’.

Drop One Ball By One Ball Into The Oil And Fry Until Golden Brown.

If necessary, dust with or add some more corn flour to get mixture to bind together. Today, i want to share with you this classic mauritian recipe, locally called poudine dipain, that is, bread pudding. I prefer to use a paring knife because the root exterior can be a little hairy and gets stuck in the peeler.

Remove From Pan And Add (Minus The Oil) To The Combined Ingredients.

And this is how they came up with this recipe using stale bread. Combine grated yam (taro) and all the other ingredients, except the bacon, in a mixing bowl. In this video, we will show you how to make our mom's version of making gateau arouille.

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