In the Name of Allah the Most Beneficent, the Most Merciful

Ramadan Kareem! Products to help you during Ramadan:

Aloe Vera Gel - Maintains healthy digestive system, energy levels, balances immune system. It has an abundance of vitamins and minerals, including the rare vitamin B12 which we lack during Ramadan. There are so many nutrients in this drink, one thing is certain - Aloe Vera Gel has had a profoundly positive influence on the health and lifestyle of many. Great to break your fast with!

Forever Bee Honey - 500g of premium natural food! Contains many ingredients needed to maintain a good health, including sugars (glucose, fructose and sucrose) and other minerals vitamins. This honey contains only natural ingredients. It is reported that the Prophet (‘alayhi wa salatu wa salam) said: “Cure is in three (things): a drink of honey, a slash of the knife used in Hijaamah and branding (cauterising) by fire. And I prohibit my nation from cauterising.” [Bukhari 5356].
What's better than practicing the Sunnah in this blessed month?

Forever Lite Ultra Chocolate/Vanilla Shake Mix - the perfect addition to your healthy lifestyle this Ramadan! Swap those oily deep fried foods with this low carb lifestyle!

Heat Lotion - After a long day of fasting, one can enjoy a soothing massage before taraweeh! You need stretch no further than a tube of Aloe Heat Lotion. It is your ideal companion for tired muscles and dry skin, penetrating power of aloe vera after the stresses of the working day.


Napolitaines is a very popular pastry cake in the island of Mauritius.
Makes 16!


  • 250g sifted white flour

  • 175g margarine or butter

  • Raspberry jam (about 50 grams)

  • 125g icing sugar

  • 2 drops red food colouring

  • 50 ml water at room temperature

  • 1 teaspoon lemon juice

  • 3 tablespoons milk

    1.Rub margarine or butter into the flour and make into a soft dough. (Use a little more margarine or butter if necessary but do not use water). Wrap up the dough in plastic wrap completely and allow to settle in the cool for 30 minutes.
    2.Roll dough out on a lightly floured surface to a thickness of about 4 mm. Cut small rounds, about 5 cms in diameter from it.
    3.Re-roll trimmings and cut more rounds.
    4.Place them on lightly greased baking sheets in a mid oven position and bake them in a preheated oven (180°C) until cooked but still "beige" in colour, not brown. Allow to cool down.
    5.When cool, spread jam over half of the biscuit rounds and cover with the remaining ones.
    6.Over low heat, warm up the sugar and water. Allow to simmer until a thick syrup is obtained. Immediately remove from heat. Add a few drops of the colouring to obtain a pale pink colour. Allow to cool.
    7.Beat up the syrup with the lemon juice until a uniform consistency and colour is obtained. When the syrup starts opening up, add the milk and beat the mixture again. Use the syrup to thinly coat up the biscuits. If necessary, warm up the syrup coating to liquefy and make the coating process easier.


Chilli Cakes- Gateau Piment

This is a very popular deep fried snack in Mauritius. Nice and crunchy eaten on its own, also delicious in hot crusty bread with butter.


  • 250g dholl (split peas),

  • 2 or 3 green or red chillies (as few or as many as you like),

  • 2 tablespoons chopped coriander leaves,

  • 2 tablespoons finely chopped spring onions,

  • Salt to taste,

  • 1/2 teaspoon whole cumin seeds or powdered cumin,

  • Oil for frying


  1. Wash dholl in running water. Allow to soak in water for at least 3 - 4 hours (preferably overnight).

  2. Drain dholl thoroughly by placing in a sieve and allowing to drain for a few minutes. Put in a blender and blend to a combination of fine and not so fine consistency. (Alternatively buy the dholl in grinded form (not too fine and not too coarse) and soak before use). There must be enough fines to bind the chilli cake together.

  3. Add all the other ingredients to the ground dholl and mix well together. Add a little bit of water if necessary.

  4. Heat up the oil over hot to medium heat. Shape mixture into small balls and deep fry in batches until golden brown. Make sure that the whole chilli cake is cooked. Adjust heat if necessary to ensure thorough cooking.

  5. Drain and place over several layers of kitchen absorbent paper to absorb the extra oil. Serve hot with fresh bread or eat as a snack.

Ratings and Recommendations