Mascarene Island Food Evening

We welcome guest chef Sarrif from Sarene Creole Cuisine to The Racehorse for an evening of wonderful food.

The full menu is below and here is an extract from Sarrif’s own website to give you an idea about what to expect…

Mascarene Island Cuisine will Light Up your Palate with New Flavas and Sensations

There is a fusion of global cultures, food and art on the island of Mauritius. The cultures blend like the spices and herbs used in island cooking, which uses a diverse combination of fresh ingredients, herbs and spices due to historical influences.

The Mascarene Islands are situated off the East African coast in the beautiful Indian Ocean. They have a long history of habitation and colonisation, as such the inhabitants cook food with European, African, Indian, Tamil, Telugu, Muslim and Chinese influences. Dried ingredients such as pasta were carried by sailors and immigrants who settled on the islands. After the abolition of slavery, Mauritius relied on indentured labour, primarily from India, but also from China, East Africa, Madagascar, and Southeast Asia, to work on the island's sugar estates. These people, as well as the European colonists, brought with them their sense of identity as defined by food. Inhabitants from very different culinary backgrounds learned from each other ways to use the limited resources. It was necessary to pull together when supplies were low, having to survive droughts, cyclones and crop failures.

The roots of Mauritian Creole cooking come from traditional French foods influenced by Malagasy and African cuisines. Cari, or curry, can be made with African spices and European herbs, or chopped tomatoes to provide a sauce. The main ingredients of Mauritian rougaille are chopped tomatoes, onions, garlic, ginger and herbs. This has been described as the base of Creole cuisine. Garlic, ginger and onions are used widely in Creole cooking and consumed on a daily basis. The health benefits of these ingredients are obvious as the Islanders (particularly the women) retain good health throughout their lives.

Island cooking translates well from the Mascarene Islands to the British Isles. Since the pandemic the source of ingredients for our food has been put into perspective, as well as an emphasis on our nations health. The populace is more mindful of what we put in our bodies.

Having been brought up with the Mauritian way of cooking Sarrif is naturally skilled in sourcing fresh ingredients and preparing the spice blends. This is evident with the fresh, vibrant, uplifting food he produces. Sarrif's father taught his family to cook; the innate instinct in the use of spice was one of his greatest gifts. Sarrif's talent in the use of spice allow the the fresh flavours to emerge and overwhelm the palate leaving you satiated and uplifted. This is why those brought up with Mauritian cuisine crave only for Mauritian foods.

Sarrif cooks food that is gluten free, low salt, fresh and healthy. Many Mauritian dishes are naturally vegan. The concept of "Veganuary" is unfamiliar on an island that is predominantly Hindu, and has many everyday vegan dishes. Sarene Creole Cuisine strongly supports vegan and vegetarian cooking - healthy food isn't boring - it's given a ZING! with Sarrif's own Mauritian inspired blend of spices and herbs.