East Africa
Mauritius
Creole, Indian, Chinese and French all on one plate — dholl puri and rougaille.
Staples
- Dhal puri (yellow split-pea flatbreads)
- Du riz (steamed long-grain or basmati rice)
- Farata (layered, oil-brushed griddle bread)
- Mine (Hakka-style wheat and egg noodles)
- Bredes (leafy greens like chouchou and mouroum)
- Manioc (cassava root)
Seasonings
- Massalé (roasted coriander, cumin, and clove blend)
- Piment crasé (pounded green chillies and garlic paste)
- Chatini pomme d'amour (crushed Creole tomato chutney)
- Thym frais (fresh local thyme sprigs)
- Huile de moutarde (pungent mustard oil)
Techniques
- Roussi dry-braising of heavily spiced meats
- Touffé smothered steaming of leafy greens
- Daube stewing in rich tomato sauce
- Glaçon chilling of raw fish salads
At the table
Home kitchens are historically anchored by matriarchs serving communal platters of rice or farata accompanied by a meat cari, soupy dhal, and fresh chatini cotomili. While mainland tables reflect a heavily spiced Franco-Indian fusion, the outer island of Rodrigues uniquely centers its daily plate on sun-dried salted octopus (ourite sec) and red bean potages.
24 recipes across 7 courses
Ask AI for moreBreakfast
Pain Maison (Traditional Round Split-Top Bread Rolls)
Crisp on the outside and airy within, these iconic split-top Mauritian round rolls are the island's essential morning bread.
Poutou (Steamed Rice and Coconut Cakes)
Fragrant cylindrical steamed cakes of coarsely ground rice and spiced freshly grated coconut eaten warm for morning breakfast.
Soup
Bouillon Brède (Clear Leafy Greens Broth)
A delicate, thirst-quenching Mauritian clear broth infused with fresh leafy greens, ginger, and garlic to balance rich curries.
Bouillon Crabe (Spiced Crab and Tomato Broth)
A fiery coastal Creole crab broth simmered with crushed tomatoes, ginger, thyme, and fresh coriander for weekend family tables.
Main
Bol Renversé (Upside-Down Rice Bowl)
A show-stopping Sino-Mauritian layered stir-fry of tender chicken, mushrooms, and greens under fragrant rice, topped with a fried egg.
Briani Mauricien (Mauritian Spiced Rice and Meat)
A luxurious, slow-cooked Mauritian festival dish of fragrant basmati rice, tender spiced beef, golden fried potatoes, and saffron milk.
Rougaille Saucisse (Creole Tomato and Sausage Stew)
A smoky, aromatic Creole tomato stew bursting with spiced pork sausages, fresh thyme, ginger, and fiery crushed chilies.
Sept Caris (Seven Curries on Banana Leaf)
A sacred vegetarian banquet of jackfruit, pumpkin, pulses, and greens arrayed over steaming basmati on fresh banana leaves.
Vindaye Poisson (Pickled Mustard Fish)
Crispy fried white fish fillets coated in a pungent pickled paste of ground mustard seeds, turmeric, shallots, and whole chilies.
Side
Achard de Légumes (Mustard-Pickled Vegetable Relish)
Crisp cabbage, green beans, and carrots tossed in a pungent, turmeric-infused black mustard seed dressing.
Farata (Flaky Layered Flatbread)
Golden, laminated flatbreads with delicate paper-thin layers, cooked on a tawa and served warm with island curries.
Pima Krazé (Crushed Green Chili and Garlic Relish)
A fiery, vibrant green chili and garlic paste brightened with lime and salted oil, ubiquitous to every Mauritian table.
Salade de Palmiste (Heart of Palm Salad)
Crisp ribbons of fresh heart of palm tossed in a delicate lime and olive oil dressing with piquant Mauritian pink peppercorns.
Salade Ourite (Poached Octopus and Citrus Salad)
Tender poached octopus tossed with red onion, fiery green chillies, coriander, and fresh lime juice for a vibrant coastal Creole starter.
Satini Pistache (Roasted Peanut and Coriander Chutney)
A rich, stone-ground peanut chutney spiked with garlic, fiery chilies, fresh coriander, and bright tamarind tang.
Dessert
Gâteau Patate (Sweet Potato and Coconut Turnovers)
Crisp, crescent-shaped golden pastries filled with fragrant spiced coconut and tender sweet potato, fried fresh for festive sharing.
Napolitaine (Jam-Filled Glazed Shortbreads)
Meltaway shortcrust biscuit sandwiches filled with guava jam and draped in an iconic pastel-pink sugar fondant glaze.
Drink
Alouda (Sweet Basil Seed and Agar Milk Drink)
A fragrant Mauritian iced milk cooler layered with silky agar-agar jelly ribbons, plump basil seeds, and floral rose syrup.
Jus de Canne au Limon (Fresh Sugarcane Juice with Calamansi)
Crisp, raw sugarcane juice pressed ice-cold with pungent local calamansi lime and fresh ginger for an invigorating tropical lift.
Street food
Boulettes Chouchou (Steamed Chayote Dumplings)
Delicate steamed chayote and prawn dim sum spheres bathed in a piping-hot, scallion-infused clear broth.
Dholl Puri (Mauritian Yellow Split-Pea Flatbread)
Tissue-thin griddled flatbreads stuffed with ground spiced yellow split peas, served rolled with Creole tomato sauce.
Gâteau Arouille (Crispy Grated Taro Fritters)
Crispy, golden, bird-nest textured taro fritters infused with pungent fresh ginger and dunked in fiery garlic chili sauce.
Gâteau Piment (Split-Pea and Chili Fritters)
Golden, crunchy Mauritian split-pea fritters spiked with fiery chilies and fresh cumin, fried to crisp perfection.
Mine Frire (Wok-Tossed Fried Egg Noodles)
Smoky wok-fried yellow egg noodles tossed with tender chicken, prawns, shredded cabbage, and sliced omelet ribbons.