It’s the perfect time to discover one of the classics of sino-mauritian cuisine; Dizef Roti. An easy recipe, heavily influenced by Haka cuisine, these ‘roasted’ eggs are rich in flavor and are very noticeable due to their dark colour.
For 6 eggs:
6 hard-boiled eggs
2 tablespoons soy sauce
2 garlic cloves (with the skin)
1 small bit of peeled garlic
1 star aniseed
1/2 cup of water
Start by peeling the shell off the hard boiled eggs
In a saucepan add the soy sauce, star aniseed, the ginger and pepper. Before adding the garlic cloves, smash them a little, leaving the peel on.
Add the water in the saucepan.
Place the eggs, poking them carefully with a toothpick (or a fork..be careful). This will help the marinade penetrate the eggs, hence enhancing the flavour. Stair carefully so the egss are evenly coated. Since soy sauce is usually salty, we don’t add extra salt. However if you wish to, you can add salt according to your own preference.
Let the eggs marinate for at least 30 minutes.
Place the saucepan on a medium/low flame and let the eggs boil in the marinade for 10 minutes. The eggs are ready.
Serve them by slicing them into 2 or 4.
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