The most common ingredients used in Mauritian recipes are tomatoes, onions, garlic and chillies, which are cooked with spices into a delicious fresh tasting sauce known as that is widely used. Vegetables, meats and seafood can be cooked in the rougaille and eaten with (pickles) and dhal or rice. Spices are also a big part of Mauritian cuisine with turmeric, cinnamon, cardamom, and cloves used liberally.
Another common dish is , a dish of fried fish or octopus that is preserved in a combination of mustard seeds, chilli, garlic, oil and vinegar. It was created before refrigeration but even now that whitegoods are widely available it’s still highly popular as an easy and delicious protein hit that can be served hot or cold with rice, pickles and dhal.
While the Indian population has had a huge influence on the cuisine, Mauritian curries are unique. They rarely contain coconut milk and, interestingly, also often feature what are more typically known as European herbs, such as thyme. also often feature more unusual meats and seafood like octopus or duck, along with the more typical meat and vegetable varieties.
Everyone loves the readily available delicious street food of Mauritius, which includes falafel-like spiced, fried split pea cakes called gateaux piment. The other big favourites are dholl puris, a spread with a thin layer of yellow split peas, which are then rolled up with a variety of pickles, cooked vegetables and chutneys.
Desserts range from elaborate French-influenced filled with banana, almonds or pastry creams to cute pink raspberry shortbreads sandwiched with jam called napolitaines. And, of course, there is also abundant tropical fruit to finish a meal.
King prawn rougaille
Mauritian Food Safari recipes
Dholl puri
