Murg Massalam (Indian Garlic Chicken) and Mines Bouilli (Chinese Vegetarian Noodles)

Africa is a continent which possesses many layers of diversity - it's culinary outlets are no less diverse than its population.  Being so large and so full of the tales of conquest and adventure, one can unwrap the surface, with all it believes about the land, only to find one hundred more layers of interest further hidden below.  Indeed, Africa has many secrets, but perhaps one of its greatest culinary treasures lay within the shores of the small island nation of Mauritius.

Having been completely unpopulated prior to colonialization, Mauritius has been ruled and inhabitied by many transplanted foreigners including the Portugese, Dutch, French, and British.  Because those groups required slave labor, the addition of African, Chinese and Indians further added to the blended mixture of the island's population.  Thus, the country achieved the sense of a true melting-pot society.  And, the blending couldn't have been better planned!  A meal in Mauritius is one of fusion.  Generally, people eat Chinese appetizers with Indian entrees and French desserts - all the while, they do it without a sense of novelty.  To the "natives," it is just another meal.

From a personal standpoint, Chinese, Indian, Creole and French foods are typically at the top of the list when it comes to the foods I crave.  If I were to handpick the items that I would take on a deserted island (such as Mauritius used to be), there are no other cuisines which I would think to include.  Thanks to the now-extinct dodo and the lives of many brave sailors and slaves, Mauritius may just be my new culinary utopia.

Murg Massalam Ingredients:

• 2 chicken breasts
• 1/4 cup plain yogurt
• 2 Tbsp. fresh lemon juice
• 1 Tbsp. honey
• 2 garlic cloves, finely chopped
• 1 tsp. salt
• 1 tsp. ground ginger
• 1/2 tsp. ground cardamon
• 1/2 tsp. ground coriander
• 1/4 tsp. ground cumin
• 1/4 tsp. ground turmeric

Instructions:

1. With a sharp knife, make a few shallow slashes in the chicken flesh and place in a non-metallic dish.
2. To make the marinade, mis all of the ingredients into a small bowl and pour over the chicken.  Toss until well coated.  Cover and refrigerate for at least an hour or for as long as a day before you intend to cook it.
3. Preheat oven to 400 degrees.  Line a deep roasting pan with foil and arranged the chicken in the pan.  Pour about 2/3 cup of water into the pan to form a shallow layer.  Spoon any remaining marinade over the chicken.  Bake for 45 minutes or until the chicken is golden and crisp, showing no signs of pink when pierced. 

(The original recipe came from "The Illustrated Kitchen Bible" by Victoria Blashford-Snell)

Mines Bouilli Ingredients:

• 15 ounces of Chinese egg noodles
• 2 Tbsp. chopped green onions
• 1 Tbsp. minced garlic
• 1 Tbsp. sugar
• 1 tsp. chili sauce
• 2 Tbsp. soy sauce
• 3 Tbsp. sesame paste
• 1 Tbsp. sesame oil
• 2 Tbsp. vinegar
• black pepper to taste

Instructions:

1. Mix together all ingredients in a large bowl, except for the noodles, garlic and green onions. 
2. Boil the noodles for about 10 to 15 minutes then drain.  Add noodles and garlic to the bowl with the remaining ingredients.  Toss to coat.
3. Garnish with green onions and serve warm.

(The original recipe came from this site: http://ile-maurice.tripod.com/minetouni.htm)