1
Grind peas
Drain soaked split peas well and grind to a coarse paste, scraping down the bowl so some texture remains.
Mauritius | Snack
Gateau Piment
Mauritian gateau piment, crisp chilli fritters made from soaked yellow split peas, herbs, cumin, and green chile.
Country
Mauritius
Region
East Africa
Time
520 min
Serves
20
Level
easy
Recipe overview
What to know before you cook
Do not puree the peas into baby food. A coarse paste gives gateau piment its crisp shell and tender, grainy middle.
What the dish tastes like
Mauritian gateau piment, crisp chilli fritters made from soaked yellow split peas, herbs, cumin, and green chile.
When to cook it
Best for everyday meals, with a easy cooking level and about 520 minutes total.
What to serve alongside it
Fresh baguette, butter, coriander chutney, or rougaille
Follow the collection
Gateau Piment appears in 2 AfroKitchen collections. Start with Vegetarian Africa if you want more dishes in the same mood. Vegetarian Africa
Regional lane
Mauritius national table. A verified Mauritius dish in the AfroKitchen archive.
Chef watch-outs
- Rushing the base before the raw edge has cooked out.
- Adding all seasoning early and forgetting to adjust at the end.
- Cooking on heat that is too high once the dish should be steaming or simmering.
How you know it is ready
- The aroma should smell rounded rather than raw or sharp.
- Oil, sauce, broth, or steam should look settled and deliberate.
- The final texture should match the dish style before you plate it.
Recipe photos
See the dish before you cook
Each recipe supports one main image and up to four extra prep, serving, or step photos when they are available.
Chef board
Build the table around Gateau Piment
Fresh baguette, butter, coriander chutney, or rougaille
Best route from here
Mauritius national table
Collections to keep cooking
How to cook it
Step-by-step method
Keep the rhythm calm, watch the texture, and adjust seasoning at the end.
5 steps
520 min total
easy
2
Season paste
Mix in onion, chilies, garlic, coriander, spring onions, cumin, curry leaves if using, baking soda, and salt.
3
Shape fritters
With damp hands, shape small balls or rough patties so they fry evenly.
4
Fry crisp
Fry in hot oil until deeply golden and crisp outside, turning as needed.
Fry fritters
15:00
5
Serve hot
Drain well and serve immediately, plain or tucked into bread with chutney or rougaille.
Every household has small variations. Start here, then adjust seasoning, heat, and serving sides to your kitchen.