What are Gato Piments?
If you’ve never had gato piment, these are deep fried balls of ground split peas and are among the bestsellers at any food stall on the streets of towns and villages on the small island of Mauritius.
How is Gato Piment best eaten?
Gato Piment, the most popular snacks in Mauritius is best served on bread with butter. I know it might sound a little bit fattening, but it is so good! You can also, have these Mauritian dholl fritters (Gato piment) made into a tomato sauce or rougaille. You make the dholl fritters as explained in the recipe below and make the rougaille (or tomato sauce), add the dholl fritters to it and its done! Keep in mind that Gato piments are only good when they are still hot and freshly done, so not to lose anything, all leftovers can be made into a rougaille and eaten alongside pulses, or in bread or anywhere else. These Mauritian dholl fritters, also known as chilli cakes, will have you wanting more!
Ingredients for Gato Piment
– 100g yellow split peas*
– 2 Spring Onions
– 2 Chilli – dried red
– 2 Chill – fresh green birds eye
– 1 Tbs Salt
– 1/2 bunch Coriander including the stalk
*please note the yellow split peas need to be pre-soaked in water for 4-6 hours before preparation
Preparation of Gato Piments
- In a food processor grind the yellow split peas until it resembles a fine paste, this takes around 5 minutes. Remove from food processor and place into a large mixing bowl.
- Finely chop spring onions, chilli and coriander, and crush in the dried chilli and add this to the yellow spit peas. Mix thoroughly and season with salt.
- Using a deep fat fryer set the temperature to 180, roll the mixture into small balls and deep fry until golden brown.
In Mauritius, this snack is part of a range of snacks we call ‘gajaks’, normally eaten with a drink before dinner, quite similar to what the Italians refer to as ‘Aperitivo’. These deliciously spicy Gato piment are best served hot and are perfect with a crisp beer like Pheonix.
Bon Appetit Biensure!