Baku Kitchen! An independent reference of traditional food

Mauritius

41 dishes.

sauce & condimentAchardmustard-dressed pickled vegetables eaten with breaddrinkAloudaiced milk with basil seeds, agar jelly and syrupsnackBiscuit maniocDry cassava flour biscuits stamped in wooden moulds, dunked in teamainBol renverséupside-down bowl of rice, chicken, vegetables and fried eggsoup & stewBouillon brèdeslight greens broth poured over ricestreet foodBoulettesSino-Mauritian steamed dumplings served in clear brothmainBrianiMauritian biryani slow-steamed with marinated meat and saffron potatoesmainCamaronsLarge freshwater prawns curried or grilled, a river delicacymainCari ouriteoctopus curry simmered with thyme and spicesmainCari pouleChicken curry with thyme and curry leaves, served with rice and satiniwine & spiritChamarel rumRum distilled from fresh cane juice grown around the estatestreet foodDholl purisoft split-pea flatbreads with curry, rougaille and pickles; island iconstreet foodDipain frireSlices of bread dipped in batter and fried, eaten with chutneybread & pastryFarataflaky layered flatbread torn to scoop curriessnackFruits confitsGreen mango, pineapple and tamarind steeped in brine, dusted with chili saltstreet foodGateau brinzelAubergine slices dipped in spiced gram flour batter and deep-frieddessertGateau patatesweet-potato and coconut cakes fried for tea timesnackGateau pimentcrunchy split-pea chili fritters, breakfast in a baguettesnackGato arouilleGrated taro fritters, crisp outside and soft within, sold at street cornerssoup & stewHalimhearty spiced lentil and meat soup, late-night favoritefermented & pickledLimon confiSmall limes salted and sun-cured until dark, sharp and softly bittersauce & condimentMazavarooBlistering paste of crushed bird's eye chili, garlic and ginger in oilmainMine fritestir-fried noodles with chicken, egg and greens, Chinatown legacydessertNapolitaineshortbread sandwich with jam under pink icingstreet foodNiouk yenSteamed chayote and pork dumplings, soft and slippery, dipped in chilicharcuterie & curedOurite séchéeOctopus salted and dried in the sun, later stewed or curriedbread & pastryPain maisonSmall round crusty loaf bought fresh twice a daywine & spiritPhoenix BeerPale lager in a green bottle, the island's default drinkdessertPoutouSteamed rice-flour and coconut cake, faintly sweet, sold in a conewine & spiritRhum agricoleRum distilled from fresh cane juice, grassy and drywine & spiritRhum arrangéRum steeped for months with vanilla, ginger, lychee or wild spicesRougailleCreole tomato, onion and thyme sauce with sausage, fish or prawnssalad & sideSalade de palmisteShredded raw heart of palm dressed with lemon, called millionaire's saladsalad & sideSalade ouriteoctopus salad with lime, chili and onionSamoussacrisp fried triangles filled with spiced fish or meatsauce & condimentSatini 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.