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OUR RECIPES

Preparation for cod accras

(Around 25 accras)

Pâte à acras

Difficulty: Note : 3 sur 5Preparation: 10 minutesCooking: 10 minutes

Dosage: 100g preparation for 140 ml water.

Preparation

  • In a bowl, mix the bag contents into 140 ml water.
  • Leave the mixture to rest for 5 minutes and mix once more.
  • Heat frying oil up to 180°C (356° F). Take care that the oil level is high enough in order that you obtain round-shaped accras.
  • Pour 1/2 teaspoon of paste into the hot oil for one accra.
  • Let the accra brown regularly then drain in paper towels.
  • It's ready.

Preparation for coconut blanc-manger

(Creole coconut custard for 4-5 persons)

 blanc manger

Difficulty: Note : 3 sur 5Preparation: 20 minutesCooking: 10 minutesCooling: 4 hours

Dosage: 70 g preparation for 1 litre milk.

Ingredients:

  • Box contents (70g bag of preparation)
  • 750 ml gently heated milk
  • 250 ml room temperature milk
  • 150 g sugar

Preparation

  • Mix energetically the gently heated milk and the sugar in a casserole.
  • In a bowl, pour the preparation bag contents into the room temperature milk and  add the resulting mixture to the casserole contents.
  • Heat gently and remove from heat as soon as the mixture starts boiling.
  • Pour into a custard mold and cool down to room temperature.
  • Put into the refrigerator for 4 hours.
  • Serve cold. It's ready!

Green chilli paste

pâte de piment vert

Tip for use:

Just add a little bit into your favorite dishes.

Red chilli paste

pâte de piment rouge

Tip for use:

Just add a little bit into your favorite dishes.

Vegetable achar

achards légume

In the Reunion Island, it is particularly appreciate as appetizer oa in meal first courses.

Tip for use:

Just enjoy on toasts.

  • It's ready.

Colombo paste

(Chicken Colombo for 6 persons)

 pâte colombo

Difficulty: Note : 3 sur 5marinade: 2 hoursPreparation: 30 minutesCooking: 1 hour

Ingredients:

  • 6 chicken legs
  • 3 tablespoons Colombo paste
  • 2 garlic pods
  • 1 onion
  • 1 lime
  • Thyme, laurel, salt, pepper
  • 1 sweet datil pepper
  • 3 potatoes
  • 2 zucchini
  • 1 tablespoon oil

Preparation

  • Souse the chicken legs for 2 hours with avec 1 crushed garlic pod, salt, pepper and 3 Colombo paste tablespoons.
  • Brown 1 chopped onion with 1 oil tablespoon, 1 crushed garlic pod, thyme, laurel and 1 minced hot pepper (hot or mild).
  • Add the chicken and brown it regularly. Add the marinade and complete with water as high as the chicken level. Cover and simmer for 15 minutes.
  • Add 3 cut potatoes and 2 cut zucchini, and cook for 5 more minutes (the sauce has to thicken). Moisten with the juice of 1 lime and serve with white rice.

Curry paste

(Chicken curry for 6 persons)

  pâte curry

Difficulty: Note : 4 sur 5Marinade: 1 nightPreparation: 30 minutesCooking: 12 hours

Ingredients:

  • 6 chicken legs
  • 3 tablespoons curry paste
  • 1 yoghurt
  • 2 cans of coconut milk
  • 1/2 green apple
  • Olive oil
  • 1 onion
  • 1 garlic pod
  • 1 glass poultry broth
  • A hot pepper jot
  • Coarse salt

Preparation

  • The night before, place the chicken legs into a container and mix with the garlic, the onion and the curry paste.
  • The day after, brown the chicken with olive oil. As the color is OK, add the yoghurt, the coconut milk, the hot pepper and the broth. Simmer very gently for 1/2 hour and add the grated apple. Cook for 10 more minutes.
  • Simmer gently in the casserole for the rest of the day.
  • Serve with rice.

Rougail sauce

(Sausage rougail 2 persons)

 sauce rougail

Difficulty: Note : 1 sur 5Preparation: 15 minutesCooking: 15 minutes

Ingredients:

  • Saffron
  • Oil
  • 8 smoked sausages
  • Rougail sauce
  • 1 onion

Préparation

  • Brown 1 onion in a small quantity of oil.
  • Add a dose of saffron and 8 cut smoked sausages, brown it more and add rougail sauce.
  • Serve with white rice and red beans.

Bourbon vanilla

(10 glasses Caribbean punch)

 vanille

Difficulty: Note : 2 sur 5Preparation: 10 minutes

Eléments de préparation:

  • 1 litre white rum
  • 200 ml sugar cane syrup
  • 1 litre orange juice
  • 1 vanilla pod
  • 1 litre exotic fruit juice
  • 1 lime
  • 1 cinnamon stick

Preparation

  • Pour the orange juice and the exotic fruit juice into a container.
  • Add the white rum and the sugar cane syrup. Mix and add the cinnamon stick and the lime juice.
  • Cut the vanilla pod into 2 pieces lengthwise, take the seeds with a knife and add them to the mixture. Mix well.
  • Refresh and leave in the refrigerator for 1 or 2 days.

4 spices

(Creole tuna for 6 persons)

 4 epices

Difficulty: Note : 3 sur 5Preparation: 20 minutesCooking: 60 minutes

Ingredients:

  • 6 tuna pieces
  • 4 sweet potatoes
  • 2 onions
  • 1 lemon
  • 100 ml white wine
  • 1 sweet datil pepper
  • 4 tablespoons  tomato concentrate
  • 1 teaspoon 4 spices
  • 1 bunch fresh coriander
  • Groundnut oil
  • Salt and pepper

Preparation

  • Preheat the oven at th.5 (150° C / 302° F)
  • Peel the sweet potatoes and cut them into rings. Cover the baking sheet with aluminium foil, Put the sweet potato rings onto it, add salt and pepper, drizzle with a dash of oil and put into the oven Cook during one hour.
  • Mince the onion and the sweet datil pepper. Remove the lemon zest.
  • Heat 2 oil tablespoons and brown the sweet datil pepper and the onion. Add the tomato concentrate, the lemon zest, the white wine and the 4 spices. Mix well ancook for 10 minutes.
  • Ad the tuna pieces, salt and pepper, cover and cook for 15 minutes.
  • Put the sweet potato rings into plates, add the tuna pieces, moisten with sauce and decorate with fresh coriander. Serve at once.

Cinnamon sticks

(Cinnamon rum)

 cannelle

Difficulty: Note : 1 sur 5Preparation: 10 minutesMaceration: 3 months

Ingredients:

  • 6 dry cinnamon sticks
  • 2 litres rum
  • 1 vanilla pod
  • 3 tablespoons cane sugar
  • 2 tablespoons honey

Preparation

  • Cut the vanilla pod into 2 pieces lengthwise.
  • Put the cinnamon sticks, the vanilla pod, the cane sugar and the honey into a container and add the rum.
  • Steep for 3 months in a dark and fresh place.

Caraway

(Avocado souskay for 4 persons)

 cumin

Difficulty: Note : 2 sur 5Preparation: 10 minutesMarinade: 2 hours

Ingredients:

  • 2 nice ripe avocados
  • 1 crushed garlic pod
  • 1/2 teaspoon  table salt
  • 1/2  seedless Scotch bonnet hot pepper
  • 1 teaspoon caraway
  • The juice of 2 limes

Preparation

  • Crush the garlic and the salt together in a mortar until getting a fine paste.
  • Add the hot pepper and the caraway and keep crushing. As the paste becomes creamy, pour the lime juice and mix.
  • Peel the avocados and cut them into small dices.
  • Mix them cautiously with the marinade in a big bowl. Souse for 2 hours in a cold place.

Grinded hot pepper

(Chilli cakes)

 hot-pepper

Difficulty: Note : 4 sur 5Bean soaking: 1 dayPreparation: 10 minutesCooking: 10 minutes

Ingredients:

  • 250 g dry Cape beans
  • 1/2 green onion (chive) bundle
  • Salt
  • 1 tablespoon turmeric
  • 50 g ginger
  • 1 teaspoon grinded hot pepper (or more to your taste)

Preparation

  • Soak the beans for 1 day in plenty of cold water.
  • Remove bean skins and liquidize until getting a thin paste.
  • Add the thinly minced green onions, the thinly crushed ginger and the grinded hot pepper. Mix well.
  • Take 1 tablespoon of preparation and give it a round shape. Fry at 150 / 160° C (302 / 320° F) until getting a nice brown color.
  • Drain on paper towels before serving.

Ginger

(Chicken with olives and ginger for 4-5 persons)

 ginger

Difficulty: Note : 3 sur 5Preparation: 15 minutesCooking: 20 minutes

Ingredients:

  • 4 chicken legs
  • 250g green olives
  • 1 onion
  • 1 garlic pod
  • Salt and pepper
  • 10g ginger
  • 1 sprig of thyme
  • 1/2 teaspoon turmeric
  • 1 tablespoon sunflower oil

Preparation

  • Split the chicken legs into thighs and drumsticks.
  • In a cooking pot, heat the oil, then brown the chicken.
  • Add the onions, the garlic, the ginger, the turmeric and cook on a medium heat for 2 minutes.
  • Drain and add the olives, brown for some minutes and add the thyme, the salt and the pepper.
  • Pour water into the cooking pot, let the mixture boil, then reduce the flame and cook gently for 10 to 15 minutes, depending on the chicken firmness. Serve with rice.

Grinded cloves

girofle

Strong-flavored spice.

If you like its taste, you can use it to aromatize broths, canned food, vinegars, marinades, poached meats, stews, and also delicatessen (blood puddings, sausages, pâtés) and even desserts.

Turmeric

(Chicken kebabs for 4 persons)

 turmeric

Difficulty: Note : 2 sur 5Preparation: 15 minutesMarinade: 1 hourCooking: 7 minutes

Ingredients:

  • 4 wooden skewers
  • 4 chicken escalopes
  • The juice of 1 lemon
  • 3 teaspoons turmeric
  • Salt and pepper
  • Olive oil

Preparation

  • Soak the skewers in water for 5 minutes and dry them.
  • Cut the chicken escalopes into big regular dices.
  • Pour the lemon juice and the turmeric into a salad bowl. Mix and add the salt and the pepper.
  • Add the chicken dices, mix well to coat them with the marinade and cover with a plastic wrap. Put into the cool for 1 hour.
  • Thread  6 chicken dices on each skewer.
  • Heat 2 tablespoons olive oil in a pan, and add the kebabs. Cook for 7 minutes.

Madras curry

(Turkey sauté with Madras curry for 4 persons)

 madras-curry

Difficulty: Note : 2 sur 5Preparation: 15 minutesCooking: 15 minutes

Ingredients:

  • 600g turkey
  • 1 onion
  • 3 tomatoes
  • 2 garlic pods
  • 1 litre poultry broth
  • Olive oil
  • 2 tablespoons Madras curry
  • A hot pepper jot

Preparation

  • Mince the onion thinly and crush the garlic pods. Pour a dash of olive oil into a pan and brown the onion and the garlic paste.
  • Cut the turkey into big dices, add them to the pan content an brown them
  • Cut the tomatoes, put them into the pan and sprinkle with the Madras curry. Cook for 15 minutes.
  • Add the hot pepper before serving with rice or potatoes.

Jamaica pepper

(Bananas with Jamaica pepper for 4 persons)

 jamaican-pepper

Difficulty: Note : 1 sur 5Preparation: 10 minutesCooking: 10 minutes

Ingredients:

  • 8 bananas
  • 25g butter
  • 15g brown sugar
  • 1 lime
  • 1 small teaspoon Jamaica pepper

Preparation

  • Grease your baking sheet.
  • Peel the bananas, split them lengthwise and put them onto the baking sheet. Switch on the oven th. 5 (200° C / 392° F).
  • Press the lime on the bananas, then sprinkle the sugar. Add the Jamaica pepper.
  • Put the baking sheet into the oven and cook for 1/4 hour.  Moisten the bananas as they begin to dry.

Black pepper

black-pepper

A unique taste to add in all your meals.

Massala

(Fish massala for 4 personnes)

 massala

Difficulty: Note : 2 sur 5Preparation: 15 minutesCooking: 20 minutes

Ingredients:

  • 650g firm-fleshed fish
  • 4 big shrimps
  • 2 onions
  • 2 garlic pods
  • Olive oil
  • 40g ginger
  • 4 tomatoes
  • 6 tablespoons massala
  • 1 lime
  • Salt

Préparation

  • Peel and wash the onions.
  • In a casserole dish, heat some oil and fry the onions before adding the crushed garlic, the peeled and cut tomatoes, the grated ginger, the massala and the salt. Cover and cook gently for 5 to 8 minutes, mixing regularly.
  • Cut the fish into big dices an peel the shrimps.
  • Add the  fish to the casserole dish contents, cover and cook gently for 15 minutes.
  • At the end of cooking, add the shrimps and a dash of lime.

West-Indian crushed hot pepper

(Bell pepper and beef sauce with West-Indian crushed hot pepper for 4 persons)

puree piments

Difficulty: Note : 2 sur 5Preparation: 30 minutesCooking: 30 minutes

Ingredients:

  • 1 onion
  • 1 small can of tomato purée
  • 500 g ground beef
  • 2 tablespoons olive oil
  • 1 green bell pepper
  • 1 red bell pepper
  • 1 teaspoon West-Indian crushed hot pepper (more or less, depending on tastes)
  • Beef broth
  • 5 fresh cultivated mushrooms
  • Salt and pepper

Preparation

  • In a frying pan, pour the oil and add the peeled and thinly sliced onions. Brown lightly.
  • Add the ground beef and mix.
  • Add the sliced mushrooms then the bell peppers, the tomato purée and some beef broth mixed with the West-Indian crushed hot pepper.
  • Cover and simmer for 30 minutes over low heat.
  • Serve with rice or spaghettis.

Buccaneers' ginger sauce

(Sweet potato pancakes with buccaneers' ginger sauce for 4 persons)

boucaniers

Difficulty: Note : 4 sur 5Preparation: 1 hourCooking: 30 minutes

Ingredients:

  • 700 g sweet potatoes
  • 2 slices raw ham
  • 1 egg
  • 8 tablespoons flour
  • Salt and pepper
  • A small quantity of grated nutmeg
  • 2 tablespoons frying oil
  • 2 tablespoons fresh cream
  • 2 teaspoons buccaneers' ginger sauce

Preparation

  • Peel the sweet potatoes and cut them into big dices. Boil or steam until they get tender. Drain and mash until getting a purée.
  • Cool off and add the whole egg and then the flour progressively. Season with salt, pepper and nutmeg.
  • Add the thinly chopped ham.
  • Heat 2 tablespoons oil in a frying pan, arrange small pieces of paste and flatten them a bit. Brown both sides until getting  a nice golden color. Drain with kitchen paper.
  • Mix the fresh cream and the buccaneers' ginger sauce in a bowl, and spread onto the pancakes before serving.

Créoline sauce

(Avocado féroce dumplings with créoline sauce for 4 persons)

creoline

Difficulty: Note : 3 sur 5Preparation: 20 minutesCooking: 10 minutes

Ingredients:

  • 4 big ripe avocados
  • 250 ml cassava flour
  • 400 g fresh cod
  • tablespoons oil
  • 1 tablespoon vinegar
  • 1 crushed garlic pods
  • 2 tablespoons créoline sauce

Preparation

  • Peel the avocados, cut them into slices and put them into a bowl.
  • Cover with cassava flour and pound.
  • Wash the cod and toast it. Remove the bones and chop thinly.
  • Prepare a dressing with the oil, the vinegar and the salt, ant add the garlic and the créoline sauce.
  • Pound the cod, mixing it with the dressing and add the avocado paste.
  • Shape dumplings and serve.

Créoline sauce

(Creole cod chiquetaille with créoline sauce for 4 persons)

creoline

Difficulty: Note : 1 sur 5Preparation: 10 minutesCooking: 10 minutes

Ingredients:

  • 200 g soaked cod
  • 1 onion
  • 1 garlic pod
  • 1 tablespoon oil
  • 1/2 tablespoon vinegar
  • 2 tablespoons créoline sauce

Préparation

  • Toast the cod and crumble it.
  • Add the oil, the vinegar, the minced onions, the crushed garlic and the créoline sauce.
  • Serve with raw vegetables or spread onto bread for a good appetizer.