Cuisine

Mauritian cuisine

Mauritian cuisine is characterized by its use of spices, particularly curry powder, which is a staple in many dishes. Seafood is also a major component of the cuisine, with dishes such as fish vindaye (a spicy fish curry) and octopus curry being popular. Other popular dishes include dholl puri (a type of flatbread), gateau piment (a type of fried snack), and rougaille (a tomato-based sauce).

African cuisine› Southern African cuisine

Spicy, Flavorful, Aromatic

Stir-frying, Grilling, Stewing, Slow-cooking

Typical ingredients

Seafood (including fish, octopus, prawns), Chicken, Beef, Lamb, Lentils, Chickpeas, Rice, Potatoes, Tomatoes, Onions, Garlic, Ginger, Curry powder, Coriander, Cumin, Turmeric

Presentation and garnishing

Presentation and garnishing are a major focus in Mauritian cuisine, with dishes often being decorated with colorful fruits and vegetables.

Mauritius is known for its unique wildlife, including the dodo bird, which is now extinct.

More cuisines from this region...

South African cuisine, Malagasy cuisine, Malawian cuisine, Mozambican cuisine, Seychellois cuisine, Zambian cuisine, Zimbabwean cuisine, Botswana cuisine, Namibian cuisine, Cuisine of Eswatini

History

The history of Mauritian cuisine is closely tied to the island's history of colonization and trade. The cuisine has been influenced by Indian, Chinese, African, and European cultures, as well as the island's own unique flora and fauna. The use of spices, for example, is thought to have been introduced by Indian and Arab traders, while the use of seafood is a reflection of the island's location in the Indian Ocean. The cuisine also reflects the island's history of slavery, with dishes such as rougaille being a staple of the slave diet.

Cultural significance

Mauritian cuisine is an important part of the island's culture and identity. Many traditional dishes are associated with specific regions or ethnic groups, and are often served at festivals and other celebrations. The cuisine is also an important part of the island's economy, with many local ingredients such as seafood and fruits being major exports.

Health benefits and considerations

Mauritian cuisine is generally healthy, with an emphasis on fresh, locally-sourced ingredients. However, some dishes may be high in fat or salt.

Mauritian cuisine dishes Browse all »

Dholl puri

Dholl Puri

Dholl puri is a traditional Mauritian dish made from yellow split peas and flour. It is a type of flatbread that is often served with curry dishes.

Farata

Farata is a popular flatbread from Mauritius that is similar to Indian paratha. It is made with flour, water, and oil, and is usually served with curry or chutney.

Roti chaud

Roti chaud is a type of flatbread that is popular in Mauritius. It is soft and fluffy on the inside with a crispy crust on the outside. It is often served with curries and...

Gateaux piments

Chili cakes

Gateaux piments are a popular snack in Mauritius made with split peas and spices. They are crispy and spicy and are often served with a side of chutney.

Rougaille

Rougaille is a classic Creole dish that is made with tomatoes, onions, and a variety of spices. The dish is hearty and flavorful, and is perfect for a cozy dinner at home.

Moka

Moka is a traditional coffee drink from Turkey. It is made by boiling finely ground coffee beans in a special pot called a cezve and then serving it in small cups with a...

Kachourie

Kachourie is a popular street food in Trinidad and Tobago, made with split peas and spices.

Kalinté

Kalinté is a traditional dish from the West African country of Senegal. It is made by simmering chicken in a tomato-based sauce with vegetables and spices. The dish is known...