Baku Kitchen! An independent reference of traditional food

Mauritius

41 dishes.

sauce & condimentSatini pomme d’amourfresh tomato chutney with coriander and chiliSept cariSeven vegetable curries served together on a banana leaf with ricedrinkThé vanilleBlack tea scented with vanilla, drunk sweet with milk in the afternoonwine & spiritTilambicRaw home-distilled cane spirit, cloudy and very strongmainVindayefish or octopus pickled in mustard, turmeric and vinegar

  • Dipain frire

    Slices of bread dipped in batter and fried, eaten with chutney. Ready in 10 minutes prep and 15 minutes cooking.…

  • Farata

    Flaky layered flatbread torn to scoop curries. Ready in 25 min prep and 25 min cooking. 8 breads. A bread…

  • Fruits confits

    Green mango, pineapple and tamarind steeped in brine, dusted with chili salt. Ready in 30 minutes prep and none cooking.…

  • Gateau brinzel

    Aubergine slices dipped in spiced gram flour batter and deep-fried. Ready in 25 minutes prep and 20 minutes cooking. About…

  • Gateau patate

    Sweet-potato and coconut cakes fried for tea time. Ready in 50 minutes prep and 25 minutes cooking. About 20 turnovers.…

  • Gato arouille

    Grated taro fritters, crisp outside and soft within, sold at street corners. Ready in 30 minutes prep and 20 minutes…

  • Halim

    Hearty spiced lentil and meat soup, late-night favorite. Ready in 20 min prep and 3 hours cooking. 8 servings. A…

  • Limon confi

    Small limes salted and sun-cured until dark, sharp and softly bitter. A fermented & pickled recipe from Mauritius.

  • Mazavaroo

    Blistering paste of crushed bird’s eye chili, garlic and ginger in oil. Ready in 20 minutes prep and 15 minutes…

  • Mine frite

    Stir-fried noodles with chicken, egg and greens, Chinatown legacy. Ready in 30 minutes prep and 15 minutes cooking. Serves 4.…