A FOOD TRADITION

Mauritian Creole Cuisine

Mauritian Creole cuisine is associated with Afro-Mauritian, mixed-heritage, and Indian Ocean coastal foodways, while also incorporating ingredients and methods shared throughout the island. It commonly uses rice, seafood, chicken, pork, legumes, tomatoes, onions, garlic, ginger, chilies, and fresh herbs. Characteristic techniques include preparing rougaille-style tomato sauces, simmering stews, grilling or frying seafood, and pounding or blending spicy condiments. The tradition is represented by dishes such as rougaille saucisse, vindaye fish, and fish or octopus stews, although these preparations can also appear in other Mauritian households. Its identity is therefore cultural and historical rather than strictly exclusive.

Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.