Mauritius is an island of approximately 1 million inhabitants located in the Indian Ocean. The ethnic diversity of the local population is reflected in its cuisine. As a result, Mauritian cuisine is a mix of Indian, Creole, Chinese and European cuisine. In Mauritius, local fruits and vegetables used under the influence of the culinary traditions of France, India, China and Africa with their variety of flavors and aromas have resulted in a cuisine unique to the island.
The most commonly served dishes in Mauritius, and tasty ones, include Creole rougailles, Indian curries and biryanis, Chinese “mine frite” and French “gratin de crabes sur coeur de palmiste”. All of these are part of the Mauritian cuisine. The commonly used ingredients in Mauritius are tomatoes, onions, ginger, garlic and chillies, while the traditional base is definitely curries and rougailles, which are made with homemade crushed spice mixes. Spices also make up an important part of Mauritian cuisine. The extensive use of spices such as saffron, cinnamon, cardamom and cloves bring a powerful yet subtle flavor to the dish. This blend of spices gives Mauritian cuisine its charm and uniqueness.
Locals in Mauritius ate a combination of curries and rougailles along with beans (lentils, red beans, yellow split lentils) and white rice. Vegetables are usually backyard-grown or fresh-market-bought vegetables prepared as “broths” (like a soup) or “touffés” (like a stir-fry). On the sidewalks of the main streets, the Mauritian community loves to buy dholl puris (dishes with peas), faratas and gateaux piments (spicy pea balls). When it comes to drinks, the Alouda bought in Mauritius, which is a milky drink prepared with basil seeds, is the favorite of all the communities.
The multi-ethnicity of Mauritian dishes is reflected in Mauritian cuisines. Over the years, communities have combined each other’s spices and ingredients to their liking, resulting in a flavorful mix that is sure to flatter the senses. For example, a Creole rougaille is best served with a variety of achards (pickles), a Chinese “mine frite” (noodles) is often served with various “chatini” (chutneys).
The tourist visiting Mauritius must absolutely try this extensive variety of dishes. There are a variety of Chinese restaurants where you can sample Chinese-influenced Mauritian cuisine. Best sellers are fried rice and mine frite (fried noodles), crab soup, sweet and sour fish. For the more adventurous, the sidewalks of Port-Louis, the capital of Mauritius, is the best place to go. The must-sees are the meatballs (meat or fish balls), the “mine frites”, the dholl puris, the chili cakes and the samosas. For meat lovers, Creole restaurants offer a wide selection of the tastiest Mauritian cuisine including grilled prawns, venison curry, palm kernel gratin de coeur, a Mauritian delicacy and many more. For dessert, a fresh exotic fruit salad is the best of the best, served with French wine.
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