Daube is a classic Provencal stew with beef braised in wine, vegetables, garlic and Herb De Provence, traditionally cooked in a daubiere.
French settlers left a few classics and over time it has been adapted to be made with chicken, lamb, potato, cauliflower and egg and is served with rice or roti instead of mash and vegetables.
Mauritian Potato Daube
6 Large Potatoes chopped into big chunks
2 tbsps coconut oil
1 large onion chopped
1 tbsp ginger and garlic paste
1 can chopped tomatoes (or fresh chopped tomatoes)
1 tbsp hot chilli powder
Thyme, bay leaves and rosemary sprigs
Chopped Coriander or Parsley for garnish
Salt and Black Pepper to Taste
1 courgette chopped (optional)
- Heat oil in a pot.
- Add the onion and fry until it's soft.
- Add ginger and garlic paste, tomatoes, herbs and chillies and cook for about 5 minutes.
- Add the potatoes and courgetts, season and cook for another 5 minutes.
- Add 2 cups of water, cover and simmer on a low heat until potatoes are cooked and the sauce thickens.
- Garnish with chopped coriander and serve.