Cooking Class

It was introduced into Mauritian cuisine by the exchange of people between Goa in India and Mauritius. Mauritius and Goa have a diverse history of Portuguese, Dutch, French and British influence. British troops occupied Goa under pretext of the Napoleonic threat, but even earlier, during the Anglo-French wars for control of India, the British feared the collusion of Hyder Ali and Tipoo with the French to take over Goa.

Mauritius and Goa have a common history of Dutch, Portuguese, French and British colonisation in the 1600’s linked through East India trading companies that were owned by the Dutch, Portuguese, French, Swedish and British to participate in the East Indian spice trade. It later added such items as cotton, silk, indigo, saltpetre, tea, and opium to its wares and also participated in the slave trade.Goa and Mauritius were both important posts in this trading business. As such, these two places were very connected and the dish was introduced into Ile de France / Mauritius.

It is noteworthy to mention that the first two governors of the Cape were Indo-Creoles. Simon van der Stel’s grandmother (Maria Lievens’ mother) was Monica of Goa, an Indian slave. Maria was married to the Dutch Governor of Mauritius, and Simon was born aboard a ship in Mauritian waters. He was raised till 7 years in Mauritius and until 20 in Batavia. Governor Willem Andriaan van der Stel (1664-1733) was the great-grandson of Monica.

The dish first found its way to Goa in India through Portuguese explorers in the early 15th century, where it was adapted by the local community. The story of the vindaloo curry is as piquant as its taste. While its origins are tied up with global conquest and appropriation by European colonists, the dish itself is a poster child for global integration, with ingredients and culinary cultures from three different continents coming together to create an exhilarating blend of flavours.

The vindaloo is a traditional recipe of the Catholic community of Goa, an Indian state on the country’s southwestern coast. Vindaloo is an adaptation of the Portugese dish “carne de vinho e alhos” (Ref: Lizzie Collingham in A tale of Cooks and Conquerors) shortened to vindaloo. Carne meaning beef, vinho meaning crisp white wine (vinegar) and alhos meaning garlic.

Anchor Podcast on the vindaloo

You can use the following recipe to prepare a “potent” vindaloo paste:

1½ tsp cumin seeds
15-20 dried kashmiri chillies whole
1 tsp black mustard seeds
1 tsp fenugreek seeds
6 cloves
1 tsp cardamon seeds
2 in (5 cm) piece of cassia
½ star anise
6 tbsp cider vinegar
1 tsp fine salt
2 tsp date palm sugar

Toast the spices (without the vinegar, salt and palm sugar) in a frying pan over a medium heat until fragrant, then grind. Transfer to a bowl, add the vinegar, salt and palm sugar. Mix to a stiff paste.
Use for seasoning your vindaloo dish. Enjoy.
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