# Mauritian cuisine

The cuisine of Mauritius is greatly influenced by the tropical location of the island as well as the cultural diversity which characterizes the country. Mauritian cuisine is a blend of African, Chinese, European (mainly French) and Indian (mainly Bhojpuri) influences in the history of Mauritius. 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. 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. While some 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. Local food therefore reflects the traditional, cultural, and historical influences of each community. French cuisine and Sino-Mauritian cuisine are also found in Mauritius.

## Common ingredients

The most common vegetables used in Mauritian cuisine are tomatoes, onions, lalo (okra), brinzel (eggplants), chou chou (chayote), lay (garlic) and pima (chillies). Rice and seafoods including salted fish, smoked blue marlin, shrimp, octopus, prawns, and crayfish (called "camaron") are also staple ingredients used in Mauritian cuisine.
Spices such as chili peppers, cardamon, and cloves are widespread in Mauritian cuisine.

## 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.

### 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. Another popular dish is vinnday (or vindaye), a variant of vindaloo made by using a mixture of vinegar, mustard seeds, and turmeric.
Mauritius is known for its sauces and curries which are typically served with meat, seafood, and vegetables dishes. Other common preparations are chutney, achaar, and pickles. Mauritian curries 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). 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. Mauritian versions of curry, chutney, rougail, and pickles differ considerably from the original Indian recipes.

### Snacks

List of common snacks in Mauritius :
| Name of food | Description |
| Gato brinzel (lit. eggplant cake) | A snack of Indian origin. |
| 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. |
| Gato piment (lit. chilli cake) | Chilli fritters made of split peas combined with chilli. |
| Merveilles | A street food eaten with satini (a form of chutney) or mazavarou (a form of red chilli sauce). |
| Samosas | A filled dough snack. |

### Desserts and pastries

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

## 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. |
| Rum | Green Island | 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 | 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. | 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. |
| Coffee | Coffee is one of the most common types of beverages. Coffee is locally produced in Mauritius. | Coffee is one of the most common types of beverages. Coffee is locally produced in Mauritius. |
| Mousse Noir | It is translated as "black jelly"; it is a cold drink of Chinese origins made of grass jelly in water and sugar or syrup water. | It is translated as "black jelly"; it is a cold drink of Chinese origins made of grass jelly in water and sugar or syrup water. |
| Panacon | Panacon is a cold beverage prepared in religious ceremonies like cavadee. It is made with tamarind, sugar, lemons and cardamon. | 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. Tea drinking is well anchored in the Mauritian tradition with an average tea consumption of about one kilo per head. The average Mauritian drinks black tea. Tea is locally produced in Mauritius. Teas produced in Mauritius are often flavoured with vanilla. | Tea is one of the most common types of beverages. Tea drinking is well anchored in the Mauritian tradition with an average tea consumption of about one kilo per head. The average Mauritian drinks black tea. Tea is locally produced in Mauritius. Teas produced in Mauritius are often flavoured with vanilla. |
| Tea | 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. |

## History
### Dutch influences

During the Dutch Period (1598-1710 AD), sugarcane (from Java) was first introduced to the island. At the time, Sugarcane was mainly cultivated for the production of arrack, a precursor to rum. It wasn't until 60 years later that sugar as we know it was produced.
In 1639, deer from Java island were brought to Mauritius by the Dutch governor, Adrian Van Der Stel, for livestock purposes. Following a cyclone, the deer broke free and returned to the wild.

### French and British influences
#### Franco-Mauritian cuisine

Mauritius has had strong ties with French culture throughout its history and was deeply influenced by the French people's savoir vivre. French hunting traditions have also influenced Mauritian cuisine in the use of venison and wild boar, which is typically served on domains or estates, restaurants and hotels. As years passed by, some have been adapted to the more exotic ingredients of the island to confer some unique flavor. 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. Many forms of French desserts and cakes were influenced by the Franco-Mauritians and can also be found in France; such as tarts. French tarts and milk coffee is well-like by Franco-Mauritians.
List of Franco-Mauritian dishes :
| Types of Food | Types of Food | List of food |
| Savoury dishes | Stew | Civet de lièvre coq au vin Daube (i.e. chicken or beef stew) Rougailles (light stew) scented with thyme, |
| Savoury dishes | Soup | bouillon |
| Salads | Fish-based | tuna salad |
| Bread | Bread | baguette bread |
| Desserts and Pastries | Desserts and Pastries | croissants Tarts; i.e. French tarts |
| Drinks | Non-alcoholic | Milk coffee |
| Drinks | Alcoholic | Wine |

#### Anglo-Mauritian cuisine

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

### Sino-Mauritian cuisine

Sino-Mauritian cuisine includes both Chinese cuisine (transmitted from their ancestors and recently learnt through journeys to China) and localization of Chinese cuisine. Sino-Mauritian cuisine typically consist of fried vegetables, oyster sauce, fried rice, meat, and fish.
The 19th century saw the arrival of Chinese migrants, who came mostly from the south-eastern part of China; these Chinese migrants were mainly Cantonese from Guandong, Hakka from Meixian and Chinese people from Fujian. Chinese migrants mainly lived in harmony in the Chinatown in the capital of Port Louis and shared their culture with other communities. They are largely credited for making noodles, both steamed and fried, and fried rice popular. 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. It is customary for them to eat fried noodles on birthday celebrations.$^{:104}$
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. 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. 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.
List of Sino-Mauritian dishes :
| Type of Food | Type of Food | List of food |
| Appetizers | Egg-based | dizef roti |
| Appetizers | Fried appetizers | chipek or sipek, (also called croustillants au tapioca in French), 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 | almond biscuits putou chinois gato zinzli or jian dui; called gato zinzli (Chinese: 煎丸欸) by Sino Mauritians mooncakes; both Hakka and Cantonese versions are found on Mauritius gato lacire gato macaroni tangyuan teosa, a flaky pastry filled with sweet bean paste |
| Pastries and Snacks | Savoury | gato crab |
| Pastries and Snacks | Both sweet and savoury | gato cravat |
| Dimsum-like dishes | Chinese dumplings, generally referred as "Boulettes" | fish balls, boulette la viande served in broth, niouk yen (boulette chouchou in French; lit. "chayote balls") siumai (also written as "saw maï") teokon (a variety of tofu) |
| Dimsum-like dishes | Filled Buns | baozi or bao |
| Main dishes | Mines (Chinese noodles) | boiled noodles mines frites meefoon yee-mine |
| Main dishes | Rice | white rice (白飯) plain steam rice - a staple food bol renversé (lit. inverted bowl or upside-down bowl) - 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 diri frir moonfan zong |
| Side dishes | Poultry | Chicken in Sichuan sauce (川辣炒鸡片) Chicken sweet and sour (糖醋鸡) |
| Side dishes | Duck | Pekin duck |
| Side dishes | Fish | Sweet and sour fish (糖醋淋班球) |
| Side dishes | Beef | Sizzling beef with shallot and ginger (鐵板姜葱滑牛片) |
| Side dishes | Beef | Black Pepper Beef |
| Side dishes | Mixed vegetables and meat based | Chop suey Chicken Chop suey (炒什絮鸡片) |
| Soups | Dumplings | Sui kiow |
| Soups | Dumplings | Moon kiow |
| Soups | Poultry and vegetables | Chinese corn soup  Chicken and corn soup (粟米鸡粒羹) |
| Soups | Pork and vegetables | Hamchoy broth with pork (肉咸菜湯) |
| Soups | Seafood-based | abalone soup fish ball soup (鱼旦湯) shark fin soup |
| Drinks | Cold drinks | bubble tea (introduced to Mauritius in 2012) mousse noir (lit. "black jelly") made of grass jelly in water and sugar or syrup water |
| Drinks | Hot drinks | green tea |
| Sauces and condiments | Oyster sauce | Oyster sauce |
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 | chipeks or sipeks (also called croustillants au tapioca in French) putou chinois gato crab gato cravat gato lacire gato macaroni gato zinzli teosa, a flaky pastry filled with sweet bean paste |
| Lantern Festival | tangyuan |
| Dragon Boat Festival | zongzi |
| Fete mines or Guan Di Birthday | fried noodles |
| 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. Mauritian families often consider a dinner at an Asian restaurant as a treat.

### Indo-Mauritian cuisine

Following the abolition of slavery, Indian workers who migrated to Mauritius during the 19th century brought their cuisine with them. These indentured labourers came from different parts of India, each with their own culinary tradition, depending on the region. Traces of both northern and southern Indian cuisine can be found in Mauritius. As they are the largest ethnic group in Mauritius, they are largely credited for making rice the staple dish.
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.
List of Indo-Mauritian food :
| Type of Food | List of Food |
| Yellow-split peas based | dal puri - a flatbread dish which is cooked and stuffed with yellow split peas and served with tomato sauce and pickles |
| Flour-based | roti chapattis farata |
| Rice-based | briani or briye |
| Side dish | carri, including the sept-caris (Thali), which is traditionally served during Indian weddings in Mauritius rougaille |
| Pickles | Vegetables archard - made of shredded cabbage, carrots, beans and cauliflowers which are cooked with garlic and onions |
| Snacks | ghantia gâteau piments (lit. chilli cakes) - a variant of Indian vadai gato brinzel - egg plant cakes poutou (not to be confused with the Sino-Mauritian putou chinois or putou rouge) samosa - usually stuffed with pea and potato and flavoured with spices |
| Sweets | Gulab jamun rasgulla sultalfine |
| Condiments | satini, including chilli-coconut chutney |

### Mauritian Creole cuisine

Mauritian Creole dishes typically contain seafood, pulses, beans, and corn.
List of Mauritian Creole cuisine :
| Name of Food | Description |
| Rougaille Creole | A spicy tomato sauce with meat or fish |
| Rougaille touni (Naked Rougaille) | A plain tomato rougaille which can be served as a side dish. |
| Vindaye | Deep fried fish coated with a mixture of turmeric, mustard seeds, ginger, and chillies. Blanched octopus can also be used instead of fish. |
| Poudine maïs (lit. Corn pudding) | A widespread dessert of the Mauritian Creole community. |

## Beverage industry in Mauritius
### Rum industry

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

### Tea industry

The tea plant was introduced in Mauritius in 1760 by a French priest, Father Galloys. 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.

## 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