Baku Kitchen! An independent reference of traditional food

Mauritius

Ask what Mauritius eats and the answer starts with this: creole melting pot: Indian flatbreads and curries, Chinese noodles, French touches, fiery chutneys and beloved street snacks. Look for Dholl puri (soft split-pea flatbreads with curry, rougaille and pickles; island icon), Rougaille (creole tomato, onion and thyme sauce with sausage, fish or prawns) and Gateau piment (crunchy split-pea chili fritters, breakfast in a baguette). Flatbread stuffed with ground split peas, brought by indentured labourers from Bihar after 1834 and now Mauritius’s defining street food. This atlas has 41 Mauritius dishes catalogued below, from everyday cooking to food kept for festivals and special occasions.

41 dishes.

AchardAchardmustard-dressed pickled vegetables eaten with breadAloudaAloudaiced milk with basil seeds, agar jelly and syrupBiscuit maniocBiscuit maniocDry cassava flour biscuits stamped in wooden moulds, dunked in teaBol renverséBol renverséupside-down bowl of rice, chicken, vegetables and fried eggBouillon brèdesBouillon brèdeslight greens broth poured over riceBoulettesBoulettesSino-Mauritian steamed dumplings served in clear brothBrianiBrianiMauritian biryani slow-steamed with marinated meat and saffron potatoesCamaronsCamaronsLarge freshwater prawns curried or grilled, a river delicacyCari ouriteCari ouriteoctopus curry simmered with thyme and spicesCari pouleCari pouleChicken curry with thyme and curry leaves, served with rice and satiniChamarel rumChamarel rumRum distilled from fresh cane juice grown around the estateDholl puriDholl purisoft split-pea flatbreads with curry, rougaille and pickles; island iconDipain frireDipain frireSlices of bread dipped in batter and fried, eaten with chutneyFarataFarataflaky layered flatbread torn to scoop curriesFruits confitsFruits confitsGreen mango, pineapple and tamarind steeped in brine, dusted with chili saltGateau brinzelGateau brinzelAubergine slices dipped in spiced gram flour batter and deep-friedGateau patateGateau patatesweet-potato and coconut cakes fried for tea timeGateau pimentGateau pimentcrunchy split-pea chili fritters, breakfast in a baguetteGato arouilleGato arouilleGrated taro fritters, crisp outside and soft within, sold at street cornersHalimHalimhearty spiced lentil and meat soup, late-night favoriteLimon confiLimon confiSmall limes salted and sun-cured until dark, sharp and softly bitterMazavarooMazavarooBlistering paste of crushed bird's eye chili, garlic and ginger in oilMine friteMine fritestir-fried noodles with chicken, egg and greens, Chinatown legacyNapolitaineNapolitaineshortbread sandwich with jam under pink icingNiouk yenNiouk yenSteamed chayote and pork dumplings, soft and slippery, dipped in chiliOurite séchéeOurite séchéeOctopus salted and dried in the sun, later stewed or curriedPain maisonPain maisonSmall round crusty loaf bought fresh twice a dayPhoenix BeerPhoenix BeerPale lager in a green bottle, the island's default drinkPoutouPoutouSteamed rice-flour and coconut cake, faintly sweet, sold in a coneRhum agricoleRhum agricoleRum distilled from fresh cane juice, grassy and dryRhum arrangéRhum arrangéRum steeped for months with vanilla, ginger, lychee or wild spicesRougailleRougailleCreole tomato, onion and thyme sauce with sausage, fish or prawnsSalade de palmisteSalade de palmisteShredded raw heart of palm dressed with lemon, called millionaire's saladSalade ouriteSalade ouriteoctopus salad with lime, chili and onionSamoussaSamoussacrisp fried triangles filled with spiced fish or meatSatini cotomiliSatini cotomiliCoriander, chili and garlic ground on a stone into a green chutney

  • Vindaye

    Fish or octopus pickled in mustard, turmeric and vinegar. Ready in 30 minutes prep and 30 minutes cooking. Serves 6.…

  • Achard

    Mustard-dressed pickled vegetables eaten with bread. Ready in 30 min prep and 15 min cooking. 1 large jar. A sauce…

  • Biscuit manioc

    Dry cassava flour biscuits stamped in wooden moulds, dunked in tea. Ready in 30 minutes prep and 25 minutes cooking.…

  • Bol renversé

    Upside-down bowl of rice, chicken, vegetables and fried egg. Ready in 30 minutes prep and 25 minutes cooking. Serves 4.…

  • Boulettes

    Sino-Mauritian steamed dumplings served in clear broth. Ready in 45 min prep and 30 min cooking. 4 servings. A street…

  • Bouillon brèdes

    Light greens broth poured over rice. Ready in 25 minutes prep and 25 minutes cooking. Serves 6. A soup &…

  • Briani

    Mauritian biryani slow-steamed with marinated meat and saffron potatoes. Ready in 1 hour prep and 1 hour 30 minutes cooking.…

  • Camarons

    Large freshwater prawns curried or grilled, a river delicacy. Ready in 25 min prep and 20 min cooking. 4 servings.…

  • Cari ourite

    Octopus curry simmered with thyme and spices. Ready in 30 minutes prep and 1 hour cooking. Serves 6. A main…

  • Chamarel rum

    Rum distilled from fresh cane juice grown around the estate. A wine & spirit recipe from Mauritius.