daube disef



  • An egg stew from Mauritius, made with hard-boiled eggs and new potatoes boiled in their skins, both fried until brown, mixed with a sauce made from chopped onions, garlic, green chillies, ginger, parsley and thyme all sweated in oil, chopped skinned tomatoes, tomato purée, sugar, seasoning and water and finished with chopped coriander and petit pois