Mandala Massale | Île de la Réunion Tourisme

The Chief's speech

Shredded ‘cabri’ (goat’s meat), butterbeans, pumpkin & tamarind
The east coast, a bountiful and mystical natural environment. Respect and discretion are paramount when talking about the Tamil religion and culture. For the next part of this menu, I wanted to associate the ‘cabri’ (goat’s meat) – simmered for a long time in a large pot – with massalé sauce before it is then shredded. I chose to work with butterbeans and pumpkin and then serve this dish with a spicy tamarind chutney (all these products are found in a traditional ‘cabris massalé’). This dish is served either in a bowl or directly on banana leaves, according to tradition in La Chapelle.

Georgios Spandos

The Chief's recipe

Preparation time: 30 minutes - Cooking time: 3 hours

The ingredients

6 PEOPLE

Cabris Massalé (goat)

600 g goat meat
2 chopped red onions
2 grated garlic cloves
1 piece of grated ginger
1/2 teaspoon of turmeric
1 red chili
1 teaspoon Reunion Island massalé
10 curry tree leaves
Salt & Pepper

Pumpkin pea purée

300g pumpkin
100 g butter beans
1 chopped red onion
2 grated garlic cloves
1 piece of grated ginger
2 sprigs of thyme
1 teaspoon of turmeric
Salt, pepper, oil

Tamarind relish

50 g fresh tamarind or seeds
20 g brown sugar
20 ml vinegar
20 ml water
1 red chili

Finishing touches and presentation

Cooking juices
Fermented onion petals
French marigolds

The recipe

Cabris massalé (goat)

Remove the bones and cut the meat into 4 cm pieces. Put the oil in a pan and fry the onions, garlic, ginger, massalé, turmeric and pieces of goat meat. Cover with water and mix in well. Add the curry tree leaves to the pan and bring to a boil. Reduce the heat and simmer for 2 hours. After 2 hours, shred the meat and season to taste.

Pumpkin pea purée

Leave the butter beans to soak overnight in water, then cook them in a pan for 1.5 hours. Put the oil in a pan and fry the onions, garlic, ginger, turmeric, thyme and pieces of pumpkin. Add some water and simmer for 20 minutes, until the pumpkin is soft. Add the butter beans and leave to simmer for another 15 minutes. Blend the mixture into a creamy purée and season to taste.

Tamarind relish

In a pan, bring the water, sugar, vinegar and tamarind to a boil. Add the chili, mix in a blender and then set aside in the fridge.

Finishing touches and presentation

Spoon the shredded meat and pumpkin purée into a bowl. Dress with the onion petals and tamarind relish. Filter the cooking juices from the meat and serve piping hot. Add a few French marigold petals.