Réunion's signature street fritter: yellow split peas ground coarse, mixed with bird's eye chili, scallions, ginger, salt, turmeric; deep-fried golden. Sold from corner kiosks all over Réunion, eaten with cold beer. Similar to Mauritian gato pima but spicier and more golden.
Bonbon piment ('chili candy') is the Réunion street-corner snack. Descends from Indian Mauritian gato pima but evolved its own personality: more turmeric, more chili, slightly smaller balls. A few bonbon piment with a cold Bourbon beer is classic apéritif.
Bite a hot bonbon piment — golden-crispy outside, soft-grainy inside, bursting with chili heat. Turmeric earthy backbone, ginger zings, scallion and cilantro freshen. One bite. Squeezed lemon brightens.
Coarse-grinding traps air pockets. Baking soda releases CO2 during rest. 170°C is the sweet spot.
Variations
Mild version omits chili. Cheese-stuffed adds cheese inside. Mini-size for cocktail parties.
On the Palate
Where Bonbon Piment sits in the Reunionese flavor cloud
Ingredients
Serves 6
How it's made
10 steps · 30 min active · 40 min waiting
- 1481 min
Soak 250 g yellow split peas overnight. Drain.
- 25 min
Pulse in processor with 2 tbsp water to coarse paste.
- 36 min
Mix with 5 chopped bird's eye chilies + 1 tsp salt + 1 tsp turmeric + 1 tbsp ginger + 4 sliced scallions + 1 chopped onion + 3 tbsp cilantro + 1 tsp baking soda.
- 416 min
Rest 15 min.
- 55 min
Heat 5 cm oil to 170°C.
- 66 min
Wet hands; form 2.5-cm balls.
- 717 min
Fry batches 3-4 min until golden.
- 82 min
Drain on paper towels.
- 91 min
Lightly salt while hot.
- 102 min
Serve with lemon slices and cold beer.
