Foods In Mauritius

The 10 most popular Mauritian dishes

The water can also be drunk from the tap, it goes through a fairly thorough cleaning, but bottled drinks are still recommended.

Mauritian cuisine – whether Chinese, Indian, European or Creole – is an expression of ethnic diversity. Consequently, there is a huge selection of various dishes that use products that the island abounds. Lamb, poultry, fish, shellfish, vegetables are accompanied by spicy sauces. Rice is most often served as a side dish with any dish. If you are not a particular fan of spicy dishes, you are offered fish of a wide variety of species or crustaceans. Mountains of fresh exotic fruits await you in colorful markets and hotels.

In Mauritius, you can discover the culinary secrets of three continents by tasting Indian and Creole curries, French pepper steak, English roast beef, Chinese delicacies and of course all kinds of seafood and exotic fruits. Don’t miss the opportunity to taste the famous Mauritian white rum and Mauritian beer.

1. Bol Renverse

Alongside other famous dishes from China and Mauritius is the Bol Renversé. In English, this translates to ‘Upside Down Bowl’, although it is also known as the Magic Bowl and is easily found in most local restaurants and cafes.

Bol Renversé is a rice-based dish, served with a stir fry sauce, similar to chop suey. The thick sauce is made from soy sauce, oyster sauce, and sautéed with a variety of vegetables, usually Bok Choi (Chinese cabbage), mushrooms, and carrots. Chicken, shrimp, or thin strips of meat are then added to the chop suey, although chicken is the standard choice, and finally an egg on top of the dish. What makes this dish so remarkable is the plating, where the ingredients are layered in a bowl, the egg first, followed by the chop suey base and cooked rice. The bowl is then flipped onto a plate and presented as an “upside down bowl”.

2. Boulettes

Boulettes, also known as the Mauritian Dim Sum, has its origins in the Cantonese inhabitants of Mauritius.

The Mauritian variation of dumplings includes “saw mai”, “niuk yan” (meat balls), “en pow niuk” (steamed fish sticks), and “teo kon” (tofu). These steamed meatballs are usually made of fish, minced meat, prawns, squid, and chayote, depending on the variety.

The meatballs can be served plain with chilli or in a clear broth dressed with broth and garnished with chives. Although boulette can be found in most places on the island, Grand Bay is probably the best place to eat it. Boulette is a perfect dish on rainy days or during the Mauritian winters where it can really help to warm you up.

3. Briyani

Biryani is a favorite of almost all Mauritians and is one of the most famous dishes on the island. Although it originates from the Indo-Islamic community of Mauritius, this dish has been modified to suit Mauritian taste buds, with a flavorful mix of spices.

Mauritian Briyani is made with basmati rice, lots of herbs and spices for flavor, including cloves, crushed cardamom pods, cinnamon, star anise, saffron, and cumin. Potatoes and beef, chicken or seafood are then added and cooked slowly, usually in a steel pot called a ‘deg’.

You will always see this delicious menu served especially when there are festivals like Eid Ul Fitr in Mauritius or during special occasions like weddings and religious festivals. Otherwise, Port Louis and almost every major city in Mauritius has Briyani vendors, where you can grab a full plate.

4. Dholl Puri and Roti

Dholl Puri and Roti are definitely the favorite street foods of Mauritians. Both are Indian-style flatbreads, which can be found at any street stall and even in some restaurants. A long line of people on the street usually indicates a vendor, where you can choose your fillings and enjoy a hearty and cheap meal.

These were introduced by the indentured workers of Bihar, more than a century ago. The ingredients used, especially for the dholl puri, is what makes it uniquely Mauritian.

Dholl Puri is a flatbread filled with yellow peas, while Roti is simply a pancake-shaped flatbread. Both are grilled, and are universal recipes that can be accompanied with anything. In Mauritius they are often stuffed with buttered bean curry (Gros Pois), a tomato-based sauce (Rougaille), sautéed spinach, and served with a spicy coriander or pickle chutney.

5. Gateaux Piment

Aside from Mauritian foods, no other snack pays homage to Mauritius than the Gateau Piment. Found at almost every food stall, this snack is immensely popular with the locals.

Alternatively called Gateau Dhal, the name Gateau Piment translated directly from French is Chilli Cake, although it is often not as spicy as it seems. The snack is made from yellow split peas (dhal) and flavored with spring onions and sliced green chillies. The chiles can be omitted for a milder flavor.

The mixture is then formed into small, deep balls until golden brown. Most Mauritians start the morning with a warm handful of these snacks, accompanied by bread and butter, although they can also be enjoyed for lunch or as an afternoon snack.

6. Mine Frite

Fried noodles are not only a common dish throughout East Asia, but also in Mauritius. The name Mine Frite is a combination of the Cantonese/Hakka word for noodles-Mein and the French word for fried-Frite. Known locally as Mine Frite, this dish basically consists of fried noodles cooked in the Mauritian style.

Fresh noodles or egg noodles are tossed in a heated wok with cabbage, carrots, and other vegetables along with chicken, shrimp, and sometimes thin strips of meat. The ingredients are seasoned with dark soy sauce, fish sauce, salt and pepper. It is topped with fried egg strips and accompanied with garlic sauce and chili paste for those who like it spicy.

It is a relatively easy and quick dish to prepare, but for those who do not want to complicate, this dish is available everywhere on the island, from hotels, restaurants and street stalls.

7. Riz Frite

Fried rice is a popular street food around the world, and Mauritius is no exception. This dish is prepared in a similar style to the Mauritian Mine Frite and needs no introduction to Mauritians as it is very common.

Unlike traditional Cantonese-style fried rice, Mauritian fried rice is cooked Creole-style without a thick gravy or sauce. The ingredients are simply thrown into a wok and mixed with soy sauce, fish sauce, chicken, shrimp, and egg. This is also served with garlic sauce and chili paste for an extra kick of flavor.

This is a popular household meal, especially when there is leftover rice, as it is quick and easy to make. Riz Frite can also be found in almost every restaurant and coffee shop across the country.

8. Sept Cari

Although Sept Cari (7 curries) is culturally linked to specific events and occasions, it does not prevent it from being a popular dish among all ethnic groups on the island. This vegetarian food is usually served at Hindu weddings or events, although it can be found in restaurants.

Seven or more vegetable curries are accompanied by “ti puri”, a flatbread fried on a banana leaf. The seven traditional curries usually consist of butter bean curry, spinach, rougaille, pumpkin puree, chouchou (sautéed chayote), and banana curry, although you can also find other specialties such as jackfruit curry and jack piment curry.

Depending on the specific community, different condiments and dishes may be served, for example, in the Tamil community, rice is served instead of fried breads, along with a different variety of curry including a spicy soup, rasson, and a portion sago pudding candy. with papacy.

9. Rougaille

Nothing can be more Mauritian than the classic Rougaille dish. This typical Creole dish is so versatile that it can accompany almost everything.

Rougaille is essentially a tomato-based sauce: tomatoes, onions, garlic, and chilies are simmered in a rich sauce with herbs like thyme and coriander. This sauce can be served plain or other fresh products can be added, including meat, chicken, seafood included, and the popular Mauritian favorite, salted fish (poisson salé). Vegetables and other unique ingredients can also be added, such as canned sardines, sausage, and lamb/corned beef.

You’ll often find rougaille used as one of the fillings for roti or as an accompaniment to rice or topping.

10. Vindaye

Originally from India, the Mauritian Vindaye is a somewhat modified version of the Indian Vindaloo. Although it doesn’t use the exact mix of spices, it stays true to the Indian version by being quite spicy. It is a “dry curry” that is often cooked with thick pieces of fish or octopus, although meat, chicken and vegetables can be substituted.

Thick slices of fish are fried before being covered in a ground mixture of turmeric, mustard seeds, ginger and chillies. Whole shallots and garlic cloves are also added along with a little vinegar. It is best paired with bread, roti or dhal puri, but can also be enjoyed with rice or as a gajak, an appetizer or snack.

The spices used to be manually crushed in a “roche cari”, but today they are readily available in packets.

Above is a summary of some popular dishes you should enjoy when coming to Mauritius, there are many things about Mauritius’s cuisine waiting for you to discover. Welcome to Mauritius!

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