Mauritian cuisine

Thecuisine of Mauritiusis greatly influenced by thetropicallocation of the island as well as thecultural diversitywhich characterizes the country.Mauritian cuisine is a blend ofAfrican,Chinese,European(mainlyFrench) andIndian(mainlyBhojpuri) influences in the history ofMauritius.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 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.Local food therefore reflects the strong traditional, cultural, and historical influences of each community.French cuisineand Sino-Mauritian cuisine are very popular inMauritius.
The most common vegetables used in Mauritian cuisine aretomatoes,onions,lalo(okra),brinzel(eggplants),chou chou(chayote),lay(garlic) andpima(chillies).Riceand seafoods including salted fish, smokedblue marlin,shrimp,octopus,prawns, andcrayfish(called "camaron") are also staple ingredients used in Mauritian cuisine.
Spices such aschili peppers,cardamon, andclovesare widespread in Mauritian cuisine.
Riceis a staple food of Mauritius. It is eaten fried, boiled, or cooked as part of dishes made of vegetables, meat, and seafood.
Chinese noodles(fried or boiled),diri frir(fried rice),bol renversé,boulettes(fish balls, vegetables and meat balls in broth), Sino-Mauritianspring rolls,chop suey,halim(haleem),biryani(alsobrianiorbriye),dholl puri,rotiserved with tomato sauce and pickles,curry, andsept caris(thali) are popular Mauritian dishes.Another popular dish isvinnday(orvindaye),a variant ofvindaloomade 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 arechutney,achaar, andpickles.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).Rougayorrougailis 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.
During the Dutch Period (1598-1710 AD),sugarcane(from Java) was first introduced to theisland.At the time, Sugarcane was mainly cultivated for the production ofarrack, a precursor to rum.It wasn't until 60 years later that sugar as we know it was produced.
In 1639,deerfromJava islandwere brought to Mauritius by the Dutch governor,Adrian Van Der Stel, forlivestockpurposes.Following a cyclone, the deer broke free and returned to the wild.
Mauritius has had strong ties with French culture throughout its history and was deeply influenced by the French people'ssavoir vivre.French hunting traditions have also influenced Mauritian cuisine in the use ofvenisonand wild boar, which is typically served on domaines 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 lièvreandcoq au vinserved with good wine.Many forms of French desserts and cakes were influenced by the Franco-Mauritians and can also be found inFrance;such as tarts.French tarts and milk coffee is well-like by Franco-Mauritians.
The liking for afternoon tea in Mauritius is an influence from the British who took over the island in 1810.
Sino-Mauritiancuisine 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 ofChina;these Chinese migrants were mainlyCantonesefromGuandong,HakkafromMeixianand Chinese people fromFujian.Chinese migrants mainly lived in harmony in theChinatownin the capital ofPort Louisand shared their culture with other communities.They are largely credited for makingnoodles, both steamed and fried, andfried ricepopular.Sino-Mauritians also follow and/or have maintained some Chinese food traditions and customs. For example, the tradition ofChinese red eggswhich are shared with family members.It is customary for Sino-Mauritians to eatfried noodleson birthday celebrations.
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. inChina,Taiwan) for a few years before returning to Mauritius, also introduced new Chinese food and drinks culture in Mauritius. For example,Bubble teadrinking 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 inMauritiusopened in late 2012; since then, there are bubble tea shops in mostshopping mallson the island.
Sino-Mauritian festival foods
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 inblack bean sauceoroyster sauce.Mauritian families often consider a dinner at an Asian restaurant as a treat.
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 makingricethe staple dish.
Indo-Mauritian cuisine uses common ingredients, such asdals, to accompany the dishes and an extensive array of spices such assaffron,cinnamon,cardamon, andcloves.
Mauritian Creole dishes typically contain seafood, pulses, beans, and corn.
François Mahé de Labourdonnaiswas 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.
Thetea plantwas 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 byRobert 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.