Bol Renverse #EattheWorld

Today the Eat the World writers are looking at Mauritius. Read more about the Eat the World project here.

The Line-Up

• Beef Bifteque - Mauritian by Sneha's Recipe

• Bol Renverse by Culinary Cam

• Mauritian Beet & Potato Salad by Amy's Cooking Adventures

• Mine Bouille (Mauritian Boiled Noodles) by A Day in the Life on the Farm

Bol Renverse

Bol Renverse (translated as Upside Down Bowl) is a popular Mauritian dish with Chinese roots. It's really versatile. You can add any vegetables you want and you can use any meat that you want. I found recipes that used cabbage; I had chard. And the boys were reading about the religious breakdown of Mauritius and noted that Hindus don't eat beef while Muslims don't eat pork. So, we went with chicken.

Ingredients

• 2 cups cooked sticky rice

• 3 chicken thighs, deboned, deskinned, and thinly sliced

• 1 Spring onion, trimmed and thinly sliced

• 4-5 shiitake mushrooms, thinly sliced

• 1 bunch of chard, thinly sliced

• 3 carrots, cut into coins

• 1 egg per person

Procedure

Cooking: (1) Make a stir-fry with all of the ingredients except the rice and eggs. Season with soy sauce and thicken, if desired, with a little bit of flour or cornstarch. (2) Beat the eggs with a splash of water or milk and cook into a flat omelette.

Now here's the fun part: assembling your bol...

1. In a small serving bowl, lay down a piece of fried egg.

2. Spoon in a couple of tablespoons of your stir-fry.

3. Cover the mixture with rice. And gently press into the bowl to form a mold.

4. Cover with a flat dish and invert onto the serving dish.

That's a wrap. I didn't have a chance to do much reading about the country. I will catch-up as I read the others' posts. But next month the group will be traveling by tabletop to Togo. Stay tuned!