Exploring Traditional Mauritian Cuisine | Expat Lifestyle | Plant - Based Diet

Welcome everyone to the video featuring a traditional Mauritian treat.

Introduce the dish as Poudine Manioc, a cassava cake.

Discuss the history of cassava and its introduction to Mauritius from Brazil in 1735.

Mention Hilarian Vault's creation of a homemade cassava biscuit recipe.

Describe the process of harvesting cassava roots from the plantation.

Show the cleaning process of cassava using a machine to make it spotless.

Demonstrate crushing the cassava into a paste using a machine.

Explain the extraction of water from the cassava paste using a press.

Show the cassava being squeezed to remove moisture, resembling a block.

Demonstrate the removal of extra moisture and fibers from the cassava paste.

Show the sifted cassava flour ready for cooking.

Describe the aroma of warm cinnamon and vanilla at the cooking station.

Show the beginning stages of making biscuits and gallettes at a communal table.

Demonstrate the filling process of gallettes with a coating of cinnamon.

Cut the dough into rectangular shapes for gallettes and square biscuits.

Discuss the packaging of biscuits with a natural substance derived from corn flour.

Equipment Needed

Dietary

Allergens