The onion is an amazing spice that provides layers of flavour, colour, and texture to a wide variety of dishes and cuisines including the Creole Cuisine of the Seychelles. Onion is in fact a staple in the Creole cuisine
There are thre main types of onions that are used on the islands.
The white onion is the traditional onion used in classic Creole cuisine; it has a golden colour when cooked and a particularly sweet flavour when sautéed. The brown onion has a strong flavour and is greenish-white, light yellow, or white inside. The red onion is a good choice for fresh use when its colour livens up the dish, especially in salads; it is also used in grilling.
Onions are very versatile and can be baked, boiled, braised, grilled, fried, roasted, sautéed, or eaten raw in salads. They can also be used to make pickles or chutneys. They are pungent when chopped and contain certain chemical substances which irritate the eyes.
Sometimes you may want raw onion in a salad but do do want to taste the strong, pungeant flavour. The Creole cook will mertri his onion to soften it and mellow its flavour. Mertri is a word originating from the French word meurtrir meaning to bruise or macerate, which is a procedure used in food preparation where raw, dried, or preserved fruits or vegetables are soaked in a usually salty and/or acidic, liquid and manually softened. This process breaks down the tough fibres and not only helps to make a particular food more flavourful, it also makes it easier to digest.
Onions are better stored at room temperature, optimally in a single layer, in mesh bags in a dry, cool, dark, well-ventilated location.
