Mazavaroo

What we know so far

Mazavaroo is the chilli paste on every Mauritian table, the jar that sits beside the green and red pima crazé at street stalls and restaurants alike: small fiery chillies (ti pima) crushed with garlic, ginger, salt and vinegar and either eaten raw or fried briefly in oil until dark and mellow. Some versions add onion, lime, tiny river shrimp or dried shrimp; the old-style one pickles the chillies in brine for a week before blending. A teaspoon goes on dholl puri, into a bowl of mine Apollo, over fried rice, onto anything that is not spicy enough, which for a Mauritian is most things.

The draft was written from 2 published sources and holds 9 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