Both Mauritius and Rodrigues offer a vast variety of delicious cuisine, reflecting the diverse nature of the many cultures that make up the islands. Tickle your tastebuds with Creole, French, Indian or Chinese.
Creole rougailles: The basic ingredients of most Creole cuisine are tomatoes, onions, ginger, garlic and chilies.
Indian curry: Made up of traditional blends of home-crushed spices, curries are adapted to suit the locals by adding tomatoes.
Camarons (giant prawns): These are often served with a delicious red sauce made from tomatoes, ginger and herbs.
Millionaire’s salad: A magical mix of oysters, shrimps, crayfish, crabs and Rosenbergi prawns, this colorful dish is served with sauce rouge and the heart of a palm tree (one of the best and most expensive treats in Mauritius, the heart of the palm is very tasty and makes a great accompaniment to seafood.)
Mauritian curried beef: A range of spices are mixed with tomatoes, onions and coriander to make this delicious curry.
Mango Achards and Piment Confit: Mauritians are masters at making their own food delicacies and accompaniments.
Spiced Lamb with Spinach: This combines lamb with ginger, chillies, curry, cumin and turmeric all served with cooked spinach.
Pumpkin sautéed with fenugreek seeds, onions, garlic, curry and chillies makes an excellent accompaniment to any of the above.
Lentil Noire: A rich side dish Mauritians always have with their rice and curries.
Dol Pouri, Samoussas, Gateau Piments and Farratas are available at every street corners
Rougaille saucisses, black lentil and rice is a must-try Local fruit and vegetables are available throughout the year and complement many of the main dishes.
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