Our new project, Cuisiner en français à Kamloops, is a culinary adventure consisting of 6 months with a new francophone culinary culture every month. Through workshops, tastings at schools and our bi-weekly meetings, discover and learn more about other gastronomic cultures from around the world, share your culture and form new connections!
How to get involved:
Suggest a recipe
Host activities
Recommend a host
Participate in our activties
Would you like to share a recipe(name, origin, ingredients and prep time)? The recipe can be shared through workshops, and tastings at the school or during our café jasettes every month.
Are you interested in hosting a workshop to showcase your culture, host tastings in schools and tell us more about your francophone gastronomy during our café jasettes at the Association once every month.
Do you know someone from that could represent the culture you’re suggesting during our activities with the community like our workshop, tasting and conversation club meetings. Get us in touch with them.
Do you wish to participate at our monthly workshops, our monthly conversation club meetings. Registrations will open every month for a new gastronomic culture showcase. Feel free to email us to stay up to date.
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September- Let’s explore Mauritius: The gâteaux piment (Chickpea croquette)
Ingredients
- 500g of split peas or chickpeas (dhall)
- 1 to 2 finely diced onions
- Chopped coriander
- some red or green hot peppers (finely chopped or ground according to your taste)
- 1 teaspoon of cumin seeds (or ground cumin)
- ½ teaspoon of fennel seeds (optional)
- ½ to 1 teaspoon of baking soda (optional, to make it lighter)
- Salt to taste
- Vegetable oil for the deep fry
Can be enjoyed with:
- Mauritian tea with or without milk
- Pieces of baguettes filled with butter and cheese
- Sauce (homemade chutney made with tomatoes and coriander)
Instructions
- Soak the peas: Add a large amount of water to your split peas and let them soak overnight (or at least 5-6 hours).
- Drain: Drain the water completely and rinse the split peas well.
- Mixer: Place your split peas in a food processor or blender and blend until you get a coarse, grainy texture. Avoid making a completely smooth dough so that the cakes remain crispy on the outside.
- Mix the spices: Transfer the mixture to a large bowl. Add the chopped onions, coriander, peppers, cumin seeds, fennel seeds, salt and baking soda. Mix everything well by hand.
- Shape: Slightly moisten your hands. Take small portions of dough (the size of a marble or ping-pong ball) and roll them into balls. You can make a small hole or hollow in the center with your fingertip to ensure even cooking.
- Frire: Heat about 5 cm of vegetable oil in a deep saucepan over medium heat (about 180°C). Gently dip the balls into the hot oil in small quantities to avoid overcrowding the pot.
- Drain and serve: Fry, turning from time to time until golden and crispy. Remove them with a slotted spoon and place them on paper towels.
- Serve hot, traditionally inserted in a piece of fresh baguette with a little butter and cheese.