Mauritian cuisine

A Mauritian Creole dish of curry with rice and a salad

The cuisine of Mauritius is greatly influenced by the tropical location of the island as well as the cultural diversity which characterizes the country. ^[1] Mauritian cuisine is a blend of African, Chinese, European (mainly French) and Indian (mainly Bhojpuri) influences in the history of Mauritius. ^{[1] [2] [3] [4]} Most of the dishes and culinary traditions are inspired by French culture, former African slaves, Indian workers and Chinese migrants that arrived in the country during the 19th century. ^{[5] [4]} Over the years, communities found in Mauritius have adapted and mixed each other's cuisine to their liking, resulting in the development of Mauritian cuisine. ^[6] While some popular dishes and desserts are consumed by Mauritians of all ethnic groups or communities, there are also forms of cuisines which remain unique to a specific ethnic community due to their ancestral cultural and historical connections. ^[1] Local food therefore reflects the strong traditional, cultural, and historical influences of each community. ^[1] French cuisine and Sino-Mauritian cuisine are very popular in Mauritius. ^{[7] [6]}

Common ingredients

A food market in Port Louis

The most common vegetables used in Mauritian cuisine are tomatoes, onions, lalo (okra), brinzel (eggplants), chou chou (chayote), lay (garlic) and pima (chillies). ^[2] Rice and seafoods including salted fish, smoked blue marlin, shrimp, octopus, prawns, and crayfish (called "camaron") are also staple ingredients used in Mauritian cuisine. ^{[3] [8] [1]}

Spices such as chili peppers, cardamon, and cloves are widespread in Mauritian cuisine. ^[1]

Common foods

Staple food

Rice is a staple food of Mauritius. It is eaten fried, boiled, or cooked as part of dishes made of vegetables, meat, and seafood. ^[1]

Main and side dishes

Chinese noodles (fried or boiled), diri frir (fried rice), bol renversé, boulettes (fish balls, vegetables and meat balls in broth), Sino-Mauritian spring rolls, chop suey, halim (haleem), biryani (also briani or briye), dholl puri , roti served with tomato sauce and pickles, curry, and sept caris (thali) are popular Mauritian dishes. ^{[3] [9] [10] [11] [6]} Another popular dish is vinnday (or vindaye), ^[12] a variant of vindaloo made by using a mixture of vinegar, mustard seeds, and turmeric. ^[1]

Mauritius is known for its sauces and curries which are typically served with meat, seafood, and vegetables dishes. ^[1] Other common preparations are chutney, achaar, and pickles. ^[3] Mauritian curries are unique as they rarely contain coconut milk, typically use European herbs (e.g. thyme), and use a wide variety of meat (e.g. duck) and seafood (e.g. octopus). ^[2] Rougay or rougail is a tomato sauce cooked with onions, garlic, chillies, ginger and a variety of spices, typically eaten with fish, meat and vegetables. ^{[1] [2] [9] [10]} Mauritian versions of curry, chutney, rougail, and pickles differ considerably from the original Indian recipes. ^[5]

Snacks

List of common snacks in Mauritius

Name of food	Description
Gato brinzel (lit. eggplant cake)	A snack of Indian origin. [1]
Gato patates (lit. sweet potato cake)	A small cake in the form of a crescent. The dough is made up of boiled sweet potato (patates), flour and sugar. Once the dough is kneaded, it is flattened and cut into small circles which are then filled with grated coconut and sugar. The circles are then closed which ultimately gives the form of the crescent. These are then deep fried in oil and can either be served hot or cold. [ citation needed ]
Gato piment (lit. chilli cake)	Chilli fritters made of split peas combined with chilli. [3]
Merveilles	A street food eaten with satini (a form of chutney) or mazavarou (a form of red chilli sauce). [10]
Samosas	A filled dough snack. [3]

Desserts and pastries

List of common desserts and pastries in Mauritius

Name of food	Description	Image
Biscuit manioc	Made of flavoured manioc biscuit cookies mixed with fresh fruit and ice cream. [1]
Glason rapé	A form of ice cream made of shaved ice mixed with varieties of syrup flavour, such as vanilla, strawberry, almond, and pineapple. [10]
Napolitaine	Made of two sablé biscuits and jam coated with sugar. [10] They originated in Mauritius and are a local pastry despite their French name. [10]
Poudine maïs (lit. corn pudding), also known as polenta pudding	A sweet dessert often served as a tea-time snack. [13] The Creole community is known for their corn pudding. [1]

Common drinks

Alcoholic drinks

List of common alcoholic drinks in Mauritius

Type of drink	Name of drink	Description
Beer	Phoenix	The national beer, which has been produced since the 1960s. [8]
Rum	Green Island	Green Island is a popular alcoholic drink. [1] It is manufactured in Mauritius, and is a variety of rum. People in Mauritius usually drink this beverage with cold Sprite and a piece of lemon.

Non-alcoholic drinks

List of common non-alcoholic drinks in Mauritius

Name of Drink	Description
Alouda	Alouda is a sweet, cold beverage made with milk, tukmaria (basil seeds), and slices of coloured agar-agar jelly, often found in almond and vanilla flavours. [10] [3]
Coffee	Coffee is one of the most common types of beverages. [1] [3] Coffee is locally produced in Mauritius. [3]
Mousse Noir	It is literally translated as "black jelly"; it is a cold drink of Chinese origins made of grass jelly in water and sugar or syrup water. [14] [15]
Panacon	Panacon is a cold beverage prepared in religious ceremonies like cavadee. It is made with tamarind, sugar, lemons and cardamon.
Tea	Tea is one of the most common types of beverages. [1] [3] Tea drinking is well anchored in the Mauritian tradition with an average tea consumption of about one kilo per head. [16] The average Mauritian drinks black tea. [16] Tea is locally produced in Mauritius. [3] Teas produced in Mauritius are often flavoured with vanilla. [3]
	Bubble tea	The first bubble tea shop in Mauritius opened in late 2012 and since then, there are bubble tea shops in most shopping malls on the island. [17]

History

Dutch influences

During the Dutch Period (1598-1710 AD), sugarcane (from Java) was first introduced to the island. ^{[18] [19] [5]} At the time, Sugarcane was mainly cultivated for the production of arrack , a precursor to rum. ^{[19] [5]} It wasn't until 60 years later that sugar as we know it was produced. ^[5]

In 1639, deer from Java island were brought to Mauritius by the Dutch governor, Adrian Van Der Stel, for livestock purposes. ^[20] Following a cyclone, the deer broke free and returned to the wild. ^[20]

French and British influences

Franco-Mauritian cuisine

A fish dish at a restaurant in Mauritius

Mauritius has had strong ties with French culture throughout its history and was deeply influenced by the French people's savoir vivre. ^[6] French hunting traditions have also influenced Mauritian cuisine in the use of venison and wild boar, which is typically served on domaines or estates, restaurants and hotels. ^[3] As years passed by, some have been adapted to the more exotic ingredients of the island to confer some unique flavor. ^[5] French influences in Mauritian cuisine can be found in the consumption of rougail (light stew) scented with thyme, daube (chicken or beef stew), croissants, baguette bread, bouillon, tuna salad, civet de lièvre and coq au vin served with good wine. ^{[6] [4] [3]} Many forms of French desserts and cakes were influenced by the Franco-Mauritians and can also be found in France; ^{[1] [5]} such as tarts. ^[4] French tarts and milk coffee is well-like by Franco-Mauritians. ^[1]

List of Franco-Mauritian dishes

Types of Food		List of food
Savoury dishes	Stew	Civet de lièvre coq au vin Daube (i.e. chicken or beef stew) [3] Rougailles (light stew) scented with thyme,
	Soup	bouillon
Salads	Fish-based	tuna salad
Bread		baguette bread [3]
Desserts and Pastries		croissants [3] Tarts; [4] i.e. French tarts [1]
Drinks	Non-alcoholic	Milk coffee [1]
	Alcoholic	Wine

Anglo-Mauritian cuisine

Main article: Tea culture

The liking for afternoon tea in Mauritius is an influence from the British who took over the island in 1810. ^[4]

Sino-Mauritian cuisine

Main article: List of Sino-Mauritian dishes

Sino-Mauritian cuisine includes both Chinese cuisine (transmitted from their ancestors and recently learnt through journeys to China) and localization of Chinese cuisine. ^[21] Sino-Mauritian cuisine typically consist of fried vegetables, oyster sauce, fried rice, meat, and fish. ^[1]

The 19th century saw the arrival of Chinese migrants, who came mostly from the south-eastern part of China; ^[6] these Chinese migrants were mainly Cantonese from Guandong, Hakka from Meixian and Chinese people from Fujian. ^[22] Chinese migrants mainly lived in harmony in the Chinatown in the capital of Port Louis and shared their culture with other communities. ^[22] They are largely credited for making noodles, both steamed and fried, and fried rice popular. ^{[1] [9]} Sino-Mauritians also follow and/or have maintained some Chinese food traditions and customs. For example, the tradition of Chinese red eggs which are shared with family members. ^[22] It is customary for Sino-Mauritians to eat fried noodles on birthday celebrations. ^{[12] : 104}

Between the 20th and 21st century, some Sino-Mauritian returned to China to learn new culinary dishes and returned to Mauritius introducing new dishes in their restaurant in Mauritius. ^[23] In the 21st century, Sino-Mauritians, who resided overseas (e.g. in China, Taiwan) for a few years before returning to Mauritius, also introduced new Chinese food and drinks culture in Mauritius. For example, Bubble tea drinking culture was introduced by Fabrice Lee, a Sino-Mauritian, who in lived in Taiwan for 8 years before returning in Mauritius. ^[24] The first bubble tea shop in Mauritius opened in late 2012; since then, there are bubble tea shops in most shopping malls on the island. ^[17]

List of Sino-Mauritian dishes

Type of Food		List of food
Appetizers	Egg-based	dizef roti
	Fried appetizers [14] [5]	chipek or sipek, [22] (also called croustillants au tapioca in French), [25] crispy chicken (碎炸香子鸡) crispy squids (椒盐鱿魚球) fried wantan Hakien, a spring roll with flour batter replacing the traditional rolled wrapping)
Pastries and Snacks	Sweet flavour	almond biscuits putou chinois gato zinzli or jian dui; called gato zinzli (Chinese: 煎丸欸) by Sino Mauritians [25] mooncakes; both Hakka and Cantonese versions are found on Mauritius gato lacire [25] gato macaroni tangyuan teosa, a flaky pastry filled with sweet bean paste [26]
	Savoury	gato crab [25]
	Both sweet and savoury	gato cravat [25]
Dimsum-like dishes	Chinese dumplings, generally referred as "Boulettes" [8]	fish balls, boulette la viande served in broth, [3] niouk yen (boulette chouchou in French; lit. "chayote balls") [14] siumai (also written as "saw maï") [14] [10] teokon (a variety of tofu) [10]
	Filled Buns	baozi or bao [14]
Main dishes	Mines (Chinese noodles)	boiled noodles [9] mines frites [3] [9] meefoon yee-mine [10]
	Rice	white rice (白飯) plain steam rice - a staple food bol renversé (lit. inverted bowl or upside-down bowl) [4] - a local interpretation of a Chinese dish which is composed of rice and vegetables at the base, a layer of meat or shrimp and a fried egg as a dish topping [3] [10] diri frir [9] moonfan zong
Side dishes	Poultry	Chicken in Sichuan sauce (川辣炒鸡片) Chicken sweet and sour (糖醋鸡)
	Duck	Pekin duck
	Fish	Sweet and sour fish (糖醋淋班球)
	Beef	Sizzling beef with shallot and ginger (鐵板姜葱滑牛片)
		Black Pepper Beef [14]
	Mixed vegetables and meat based	Chop suey [14] [22] Chicken Chop suey (炒什絮鸡片)
Soups	Dumplings	Sui kiow
		Moon kiow
	Poultry and vegetables	Chinese corn soup [22] [9]  Chicken and corn soup (粟米鸡粒羹)
	Pork and vegetables	Hamchoy broth with pork (肉咸菜湯)
	Seafood-based	abalone soup [6] fish ball soup (鱼旦湯) shark fin soup [6]
Drinks	Cold drinks	bubble tea (introduced to Mauritius in 2012) [17] mousse noir (lit. "black jelly") made of grass jelly in water and sugar or syrup water [14] [15]
	Hot drinks	green tea [16]
Sauces and condiments	Oyster sauce [1]

Sino-Mauritian festival foods

List of Sino-Mauritian dishes associated with traditional Chinese holidays and festivals

Name of Festival or Holidays	Name of food
Chinese New Year [4]	chipeks or sipeks [22] (also called croustillants au tapioca in French) [25] putou chinois gato crab [25] gato cravat [25] gato lacire [25] gato macaroni gato zinzli [25] teosa, a flaky pastry filled with sweet bean paste [26]
Lantern Festival	tangyuan [22]
Dragon Boat Festival	zongzi [22]
Fete mines or Guan Di Birthday	fried noodles [27]
Mid-Autumn Festival	mooncakes

Furthermore, Chinese and other Asian restaurants are present all around the island, and offer a variety of chicken, squid, beef and fish dishes, most typically prepared in black bean sauce or oyster sauce. ^[5] Mauritian families often consider a dinner at an Asian restaurant as a treat. ^[5]

Indo-Mauritian cuisine

Following the abolition of slavery, Indian workers who migrated to Mauritius during the 19th century brought their cuisine with them. ^[6] These indentured labourers came from different parts of India, each with their own culinary tradition, depending on the region. ^[6] Traces of both northern and southern Indian cuisine can be found in Mauritius. ^[5] As they are the largest ethnic group in Mauritius, they are largely credited for making rice the staple dish. ^[1]

Indo-Mauritian cuisine uses common ingredients, such as dals, to accompany the dishes and an extensive array of spices such as saffron, cinnamon, cardamon, and cloves. ^[6]

List of Indo-Mauritian food

Type of Food	List of Food
Yellow-split peas based	dal puri [5] - a flatbread dish which is cooked and stuffed with yellow split peas and served with tomato sauce and pickles [3]
Flour-based	roti [5] chapattis [5] farata [5]
Rice-based	briani or briye [6]
Side dish	carri , including the sept-caris (Thali), which is traditionally served during Indian weddings in Mauritius [10] rougaille [5]
Pickles	Vegetables archard - made of shredded cabbage, carrots, beans and cauliflowers which are cooked with garlic and onions [3]
Snacks	ghantia gâteau piments (lit. chilli cakes) - a variant of Indian vadai [5] [4] gato brinzel - egg plant cakes [1] poutou [10] (not to be confused with the Sino-Mauritian putou chinois or putou rouge) samosa - usually stuffed with pea and potato and flavoured with spices [4]
Sweets	Gulab jamun [5] [28] rasgulla [4] sultalfine
Condiments	satini , including chilli-coconut chutney [3] [5]

Mauritian Creole cuisine

Mauritian Creole dishes typically contain seafood, pulses, beans, and corn. ^{[1] [12]}

List of Mauritian Creole cuisine

Name of Food	Description
Rougaille Creole	A spicy tomato sauce with meat or fish [3]
Rougaille touni (Naked Rougaille)	A plain tomato rougaille which can be served as a side dish. [12]
Vindaye	Deep fried fish coated with a mixture of turmeric, mustard seeds, ginger, and chillies. [12] Blanched octopus can also be used instead of fish. [12]
Poudine maïs (lit. Corn pudding)	A widespread dessert of the Mauritian Creole community. [1]

Beverage industry in Mauritius

Rum industry

Rum from Mauritius

François Mahé de Labourdonnais was the first person to support the development of rum industry in Mauritius. ^[18] When Mauritius became a British colony, the plantation economy was mainly sugar cane. ^[18] It was Dr. Pierre Charles François Harel who in the 1850s initially proposed the concept of local distillation of rum in Mauritius. ^[18] Mauritius today houses four distilleries (Grays, Medine, Chamarel and St Aubin) and is in the process of opening an additional three.^{[ citation needed ]}

Tea industry

The tea plant was introduced in Mauritius in 1760 by a French priest, Father Galloys.^{[ citation needed ]} In 1770, Pierre Poivre planted tea plants on a large scale. However, it was only in the 19th century under British rule that commercial tea cultivation was encouraged by Robert Farquhar, the Governor of Mauritius, but this only lasted during his governance. Sir John Pope Hennessy, the 15th Governor of Mauritius, later revived local interest in tea cultivation and created tea plantations at Nouvelle France and at Chamarel. ^[16]

Gallery

• 
  A fruit stand in Mauritius
• 
  Foods at Port Louis Central Market
• 
  Mauritian dholl puri
• 
  Fish fritters
• 
  Fish curry
• 
  Garlic breads
• 
  Small salad
• 
  Garlic sauce, green chilli sauce, and ketchup
• 
  Poutou chinois
• 
  Chop suey shrimp
• 
  Bol-renversé

See also

• Culture of Mauritius

References

1. Africa : an encyclopedia of culture and society. Toyin Falola, Daniel Jean-Jacques. Santa Barbara, California. 2016. pp. 813–814. ISBN   978-1-59884-665-2. OCLC   900016532.
2. "Exquisite eats from the Indian Sea - Oyster". Oyster. 2016-11-10. Retrieved 2018-10-06.
3. The rough guide to Mauritius. Rough Guides (First ed.). London. 2015. ISBN   978-0-241-01424-0. OCLC   905661042.
4. Periampillai, Selina (2019). The Island Kitchen : Recipes from Mauritius and the Indian Ocean. London: Bloomsbury Publishing Plc. ISBN   978-1-5266-1248-9. OCLC   1099339433.
5. www.mauritius.goto.mu. "ordermanzer home delivery take away from restaurants in Mauritius". mauritius.goto.mu/. Retrieved 2020-05-24.
6. "Republic of Mauritius- Mauritian Cuisine". www.govmu.org. Retrieved 2022-04-23.
7. Vishal, Anoothi (2017-12-17). "With robust mix of culinary cultures, Mauritian food is both familiar and exotic". The Economic Times. ISSN   0013-0389 . Retrieved 2024-01-14.
8. Phillips, Matt (2019). Mauritius, Réunion & Seychelles. Jean-Bernard Carillet, Anthony Ham (Tenth ed.). Carlton: Lonely Planet. ISBN   978-1-78868-709-6. OCLC   1130024273.
9. Wong, Aken (2021-02-22). "Cuisine universelle: Mauriciens "kontan nana"". lexpress.mu (in French). Retrieved 2021-04-18.
10. "50 ans de l'Indépendance : Spécialités culinaires L'île Maurice aux mille saveurs". Le Defi Media Group (in French). Retrieved 2021-04-18.
11. Landscape, tourism, and meaning. Daniel C. Knudsen. London: Routledge. 2016. pp. 53–54. ISBN   978-1-315-59140-7. OCLC   952933997.
12. NgCheong-Lum, Roseline (2010). Mauritius : a Survival Guide to Customs and Etiquette. Singapore: Marshall Cavendish International (Asia) Ptd Ltd. pp. 149–150. ISBN   978-981-261-993-8. OCLC   609854865.
13. "Poudine Mais (Polenta Pudding) Recipe". restaurants.mu. Retrieved 2021-05-24.
14. "Chinese Cuisine". Cuizine Maurice. Retrieved 2021-04-18.
15. "Mousse Noir : Black Jelly". Cuizine Maurice. 2016-07-28. Retrieved 2021-04-18.
16. "Tea". agriculture.govmu.org. Retrieved 2022-04-23.
17. Naidu, Darina (2020-01-13). "Bubble tea: Is it healthy?". lexpress.mu (in French). Retrieved 2022-04-23.
18. "Emperor A rare and unique blend History". Emperor-rum. Retrieved 2021-04-18.
19. "Mauritius History of Rum | Aramerx" . Retrieved 2021-04-18.
20. "Rusa Deer in Mauritius". Le Chasseur Mauricien. Retrieved 2021-05-24.
21. Kwan, Cheuk (2022). Have you eaten yet? : stories from Chinese restaurants around the world. Madeira Park, BC. ISBN   978-1-77162-316-2. OCLC   1285306575.
22. Nallatamby, Pravina (2016). Les Sino-mauriciens, discrétion, action et solidarité…* (in French). France: CILF. pp. 1–23.
23. Kwan, Cheuk (2022). Have you eaten yet? : stories from Chinese restaurants around the world. Madeira Park, BC. ISBN   978-1-77162-316-2. OCLC   1285306575.
24. "Fabrice Lee : L'as du Bubble Tea | 5-Plus Dimanche". www.5plus.mu. Retrieved 2022-04-23.
25. "Fête du Printemps : au cœur d'une célébration religieuse et familiale". Le Defi Media Group (in French). Retrieved 2021-04-18.
26. admin (2012-01-19). "GÂTEAUX TRADITIONNELS CHINOIS: Le choix des saveurs". Le Mauricien (in French). Retrieved 2021-05-01.
27. "Kwan Tee Pagoda". kwanteepagoda.org. Retrieved 2022-04-23.
28. "The fascinating story of Gulab Jamun | How to Make Gulab Jamun at Home". The Times of India. 2020-06-12. Retrieved 2021-05-24.