D’ici et d’ailleurs, or Dida, has been enticing passers-by and motorists in La Caverne for the past two years. Owner Ouma Bongiorno and her husband Didier have built up a loyal following of regulars, some of whom come from all over the world. n fstock up on Keto breads and cakes, which are as tasty as they are easy on the waistline and blood sugar levels.
A tempting range of sweet treats is made just a few steps from the snack bar, in the workshop of Keto Angels Mauritius. Ouma Bongiorno, also known as Rangasamy, has gone from a medical research laboratory specializing in plants to pastry-making, without changing her objective: to offer concrete, guilt-free solutions to people suffering from diabetes or obesity.
A PhD holder, she left medical research in 2018 to embark on this project, with the help of the Mauritius Research Council (MRC), and open her coffee shop, in April 2022. Cooking is applied chemistry. Combined with lively taste buds and a modicum of gourmandise, it works wonders…
Here, natural sugars such as xylitol, extracted from birch, replace ordinary sugar. Flour is made from almond and coconut powder, with the addition of linseed for chapatis and breads. Gluten-free, the molded breads and the small, enticing rounds required a year of trial and error to finalize the recipe. As for the sweets, cocoa explodes in the mouth, peanuts, hazelnuts and other nuts crunch under the tooth, while the toppings on the grated coconut, frangipane and chocolate tarts literally melt with pleasure…