Achard Légumes

What we know so far

Achard légumes (zasar in Kreol) is the Mauritian vegetable pickle: shredded cabbage, cauliflower florets, julienned carrot and green beans, blanched or dried, then tossed hot in oil with mustard seeds, turmeric, garlic, shallots, green chillies and a splash of vinegar. It came from the Indian achar and became the island's everyday side dish, eaten with rice and curry, with dholl puri, and above all stuffed into a toasted baguette or pain maison for lunch. It is crunchy, yellow, sharp and a little hot, and it keeps for weeks in the fridge.

The draft was written from 3 published sources and holds 12 ingredients and 5 steps. It has never been cooked by anybody at AFN, which is why it is waiting.

What claiming it means

1. Cook it the way you actually make it. Change anything in our draft that is wrong, and most of it probably is.
2. Photograph your own, so the page carries a real picture instead of somebody else's.
3. Send it in. An editor reads it, and it publishes with your name on it and a link to your profile.

See every dish waiting