An evening of Mauritian food at Selina’s Yummy Choo SupperClub in Croydon, London. Maurititian food is a mix of Creole, Chinese, European and
Indian cuisines. A blend of several cultures and history in
one night. A friendly, plentiful and colourful dinner with unexpected explosion
of seasonings. The evening was hosted in aid of Action Against Hunger SupperHeroes Campaign, a series of pop ups and supperclubs where the profits go to this worthy campaign.
I met Selina many times over food and drinks. I follow Selina on twitter and other social medias. I am always intrigued by the pictures she posts specially exotic ingredients she uses, that we have and use in the Brazilian cuisine as well. I was blown away by her and her lovely mum’s cooking.
Supperclubs are mainly BYO ((bring your own wine/preferred drink) here is the recommended wines by Selina to take if you attending this SupperClub and based on this menu:
New World Sauvignon Blanc (Argentina/Chile/NZ) is aromatic and fresh, with high acidity, which is great for simple fish and seafood dishes. Those from NZ and Australia have a stronger, grassy flavour which might suit stronger foods.
Gewurtraminer (Alsace/Australia) is a really powerful, spicy wine with a touch of sweetness – very exotic flavours of tropical fruits, cinnamon, rose petal etc. It’s often recommended with Asian-type foods, so would be great with any of your dishes that have a chilli kick, as it softens the heat from the food. It’s unusual… The Alsace ones are drier and more drinkable. (Riesling is a similar-ish wine without the over-the-top aromas that’s great).
It was a fun night with light conversation and friendly hosts. Highly recommended!
Bangin’ Mauritian Rum Cocktail
|Selina in action|
Prawn La Daube on Fresh Puri
(light spiced tomato creole sauce & fresh coriander)
|fish : Trevellay|
spinach) very well balanced of flavours and spices
Alouda (refreshing vanilla
with basil seeds & agar jelly)
Rum Baba (soaked with a spiced
rum syrup, served with coconut creme &
exotic fruits) – Very enjoyable desert
Pudine Mais (polenta cake, served cold) – a very light cold and moist cake – perfect finish
For more details about this supperclub, Selina’s pop-ups, demos and catering click here: Yummy Choo