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.
0 dishes.
Nothing here matches all of those at once. Try removing one — the counts beside each option are for the whole atlas, not for this page.
-
Satini cotomili
Coriander, chili and garlic ground on a stone into a green chutney. 20 minutes to prepare. About 150 g. A…
-
Satini pomme d’amour
Fresh tomato chutney with coriander and chili. 20 minutes to prepare. About 300 g. A sauce & condiment recipe from…
-
Thé vanille
Black tea scented with vanilla, drunk sweet with milk in the afternoon. Ready in 5 minutes prep and 10 minutes…
-
Tilambic
Raw home-distilled cane spirit, cloudy and very strong. A wine & spirit recipe from Mauritius.