Culinary Heritage: Mauritian Casava “Cat Cat” (stew)

Do you fancy starches? What could be better than a beautiful cylindrical cassava vegetable root to treat your taste buds? A plant introduced in Mauritius by the French governor Mahe de Labourdonnais to meet the slaves’ needs. This plant can now be found in the backyards in Mauritius where it is gradually becoming back into style since it is gluten-free. Would you go for a nice cassava ‘cat-cat’ cooked from this easy-to-digest and energetic vegetable?

Let’s try to understand first where the word “Cat Cat” comes from! Could it be that one has to cut the cassava into four by four centimeters cubes to make it more even in the presentation of the dish and cook faster? Is “Cat-Cat” or “Kat-kat” short for four by four? This is a question that makes me ponder ….

Rich in potassium, vitamin C, iron, magnesium, Thiamine and Vitamin B6, cassava “cat-cat” is prepared in the most traditional way. As basic spices, one uses garlic, ginger and onions to which are added a little tomato paste, some greens and any meat.

Cassava “cat-cat” is indeed the equivalent of a good balanced meal that can fill you up for a few hours and helps to stop food craving. A few aromatic herbs bring freshness and enhance the visual part of the dish.

Gathered around an inviting table, this delicious and rare cassava “cat-cat” is unanimously appreciated. So, let’s go for a good lunch upon request at a local’ s place organized by Mautourco, accompanied by an experienced driver-guide. At your disposal, two in one: the culinary and authentic Mauritius together with the flavors of yesteryear that deserves to be preserved in our smell and taste memory. We will keep fond memories and urge to come back soon.

Cassava “Cat-Cat” or “Kat-Kat”: you really deserve to be greatly considered in our eco-responsible consumption… with no additives.

Lza M Natur