TRUE FUSION
Being a tropical country, Mauritius enjoys an abundance of exotic fruits and vegetables, including chayotes (chow chow), Chinese greens, papayas, and mangoes. I’m rather partial to the locally made papaya jam, smeared on toast.
Mauritian food is true fusion cuisine, and it’s versatile enough to suit various palates. Vegans and vegetarians will discover spicy, fragrant curries and dhals. For meat-eaters, there are plenty of Chinese-style noodle dishes and French stews made with chicken and lamb. Mauritians also use wild game, especially venison and boar, and deer curry is often featured on local menus.
A JOURNEY INTO MAURITIAN FOOD
Mauritius is made up of different cultures and is a melting pot of ethnicities, and the island’s cuisine has evolved over time. As different countries came in to rule, they brought with them new foods, dishes, and cultures, all of which left their imprint on the island. In addition, the workforce—first slave labor from Africa and later indentured laborers from India and China—contributed their own cultures, foods, and family recipes.
FRENCH INFLUENCE
The French introduced their provincial herbs, spices, and fruit trees to the island, along with their baking skills. There are several French-inspired bakeries (boulangeries) where you can get piping-hot bread at five in the morning—the best post-clubbing treat! Another French-inspired Mauritian snack is feuilletés, which are tiny morsels of puff pastry deliciousness: sheets of phyllo pastry stuffed with either a savory or a sweet filling. One of my father’s favorites was the custard-filled feuilletés, whereas I am more partial to the spiced tuna or sardine ones.
THE AFRICANS AND ENGLISH
The Africans brought their spicy Creole seafood stews and soups like bouillon crab - spicy crab soup and tomato dishes like rougaille. Sega, which became the national music and dance, has its origins in the music of the African slaves. It is usually sung in Creole, on the beach, with an accompanying African beat played on ravannes.
The English brought with them colonialism, and Mauritians still love their cuppa, drunk daily and favored over coffee. The local favorite is vanilla-flavored tea from the local tea factory, Bois Chéri, served with plenty of milk. They also love sugar and even have a museum, L’Aventure du Sucre, devoted to it.
INDIAN & CHINESE INFLUENCE
The Indians brought with them their hot Ayurvedic spices and herbs, including curry leaves, and cumin, not to mention their custom-blended curry powders. They also introduced the skill of pickling, creatively preserving fruits such as star fruit (also known as carambola) and mango to create a huge selection of pickles (achards).
The Chinese brought plenty of rice and noodle dishes. Fried noodles (mine frite) with egg and vegetables and fried rice (riz frit) with shrimp are Mauritian staples, served with garlic vinegar (la sauce l’ail) . Clear broth soups with fish balls and spicy Szechuan and Cantonese food are also popular on the island.
TRUE FUSION
Being a tropical country, Mauritius enjoys an abundance of exotic fruits and vegetables, including chayotes (chow chow), Chinese greens, papayas, and mangoes. I’m rather partial to the locally made papaya jam, smeared on toast.
Mauritian food is true fusion cuisine, and it’s versatile enough to suit various palates. Vegans and vegetarians will discover spicy, fragrant curries and dhals. For meat-eaters, there are plenty of Chinese-style noodle dishes and French stews made with chicken and lamb. Mauritians also use wild game, especially venison and boar, and deer curry is often featured on local menus.
