Selina Periampillai, aka Taste Mauritius, is a passionate and self-taught cook who specialises in the exotic and tantalising flavours of Mauritian cuisine.
An incredibly talented chef, she is very kindly sharing the recipe for Gateaux Piment aka spicy lentil balls.
Inspired by her Mauritian heritage and the moreish home cooking of her parents and family, Selina enjoys creating enticing dishes with a uniquely ‘tropical’ flair.
With her inherent love of exploring London in search of good authentic foods, it became obvious very quickly that there were limited places to find fabulous home-cooked Mauritian food.
More so, many people were not aware of the cuisine. Fuelled by this and her creative passion for cooking, she has made it her goal to share the amazing flavours of this tiny island; where people can enjoy a tasty meal, watch some Sega dancing, drink good rum and even learn how to make a Dhall Puri or two!
Selina hosts supperclubs in Croydon, the ‘home’ and humble beginnings of Taste Mauritius/Yummy Choo since 2012. She also holds a variety of pop up events in and around London, previous successes have included; Oliver Peyton’s ‘Friday Night Socials’ at the National Cafe in The National Gallery, Bedford & Strand, Hilton Mayfair, Clifton Nurseries, including successful Mauritian Rum Tasting & Food Experiences.
Now mum to a 14 month baby girl, she is found doing private catering for clients, caters for corporate events and is recipe developing/testing in her kitchen. She has become the go-to person for Mauritian inspired recipes and food reviews, with her work being featured on Jamie Oliver.Com, Air Mauritius’ blog, The Guardian Cook Supplement, The London Epicurean Magazine, Croydon Advertiser, Good Food Guide, Good Taste Magazine, Delicious, Your Source Today, Food Network and Berkeley Magazine.
Gateaux Piment (Spicy Lentil Balls)
Gateaux Piment (Spicy Lentil Balls) is a traditional Mauritian snack or “gajak”. You can buy these off street food vendors on the Island.
We normally have them with chilli sauce in a brown paper bag and eat on the go or crush them into a fresh baguette for a lunch time snack! This is definitely a must try for those visiting the Island.
Prep Time 20 mins plus overnight
- 200 g yellow split peas, washed and soaked in water overnight
- 1 red onion, finely chopped
- 2 tablespoons fresh coriander leaves, finely chopped
- 3 birds eye chillies, finely chopped seeds in
- 1 tsp salt
- vegetable oil for frying
- Freshly ground pepper
- Deep Fat Fryer/Saucepan
- Soak the peas in water, add water up to over 1 inch above the surface of the peas. Leave this overnight.
- In a food processor drain the soaked peas and grind them in batches until it resembles a fine paste. Remove from food processor and place into a mixing bowl.
- Firstly you want to finely chop the red onion, chilli and coriander leaves. Add this to the yellow split peas and mix well. Season with salt and mix.
- Roll the mixture into small balls and deep fry these till golden brown and cooked inside.
Drain on a rack rather than directly on tissue paper to retain the crispiness. These can be eaten straight away with chutney or chilli sauce.