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Mazavaroo
Mazavaroo: fiery Mauritian red chilli paste pounded with garlic and ginger and kept under oil
Every Mauritian table has a little jar of something red, and mazavaroo is the fiercest of them: bird's-eye chillies crushed with garlic, ginger and salt, then loosened with oil so it keeps. A pinhead goes on a dholl puri, into a bowl of noodle soup or beside fried snacks from a Port Louis vendor, and a teaspoon is enough to wake up a whole pot of lentils. The flavour is sharp and bright rather than smoky, with a garlicky bite. Wear gloves, and keep your hands away from your eyes; the classic mistake is to blitz it in an open blender and breathe the spray. Chef's tip: this is garlic in oil, so keep it in a clean jar in the fridge with the oil covering the surface and use it within two weeks.
- Total time
- 15 min
- Difficulty
- easy
- Serves
- 20
Ingredients
- 3 ½ oz red bird's-eye chilliesstalks removed
- 6 cloves garlicpeeled
- ⅔ oz fresh gingerpeeled and sliced
- 1 tsp salt
- 1 tbsp lime juice
- ½ cup sunflower oil
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What you'll need
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Method
0/5 doneStep 1: Put on gloves. Rinse 3 ½ oz red bird's-eye chillies and dry them very well on a clean tea towel; water left on them shortens the life of the paste.
Step 2: Pound 6 cloves garlic, ⅔ oz fresh ginger and 1 tsp salt in a mortar to a rough paste. Or use a mini chopper with the lid on.
Step 3: Add the chillies and pound or pulse until they are crushed into a coarse, bright red paste with visible seeds.
Step 4: Stir in 1 tbsp lime juice and ½ cup sunflower oil until the paste is loose and glossy.
Step 5: Spoon into a clean, dry jar, press down and make sure a thin layer of oil covers the top. Close and refrigerate; use a clean, dry spoon every time.
Nutrition per serving
- Calories
- 50 kcal
- Protein
- 0 g
- Carbs
- 1 g
- Fat
- 5 g
- Fibre
- 0 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does mazavaroo take?
- About 15 minutes in total.
- How many people does it serve?
- 20 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Is it very spicy?
- It has some heat. Use less chilli for a milder version, or more if you like it hot.
- What can I use instead of garlic?
- ½ tsp garlic paste or ⅛ tsp garlic powder per clove.
- What can I use instead of fresh ginger?
- ¼ tsp ground ginger per tbsp fresh (add it with the spices).
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