An intensely fiery condiment made from fresh and dried chillies ground with garlic, ginger, and salt, the heat backbone of Mauritian cooking.
Nutrition & Info
Equipment Needed
Presentation Guide
Vessel: small jar or ramekin
Garnishes: whole chilli on top
Accompaniments: everything
Instructions
-
1
Soak dried chillies in hot water for ten minutes until softened. Drain well.
-
2
Combine fresh and soaked dried chillies, garlic, ginger, and salt in a mortar.
-
3
Pound vigorously until a rough paste forms. The texture should be coarse, not smooth.
-
4
Stir in the oil to bind the paste and help preserve it.
-
5
Transfer to a clean jar and store in the refrigerator for up to two weeks.
Did You Know?
Mauritian grandmothers judge a cook's skill partly by the quality of their mazavarou, and many family recipes are closely guarded secrets.
Chef's Notes
Equipment Tips
- mortar and pestle
- jar
Garnishing
whole chilli on top
Accompaniments
everything
The Story Behind Mazavarou
Mazavarou has its roots in Malagasy cuisine, brought to Mauritius by settlers and slaves from Madagascar. This chilli paste is the universal heat source in Mauritian cooking, added to curries, rougailles, and served as a table condiment. Unlike bottled hot sauces, mazavarou is made fresh at home and varies from household to household, making it one of the most personal and essential elements of the island's food culture.
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