A FOOD TRADITION
Mauritian Cuisine
A diverse island cooking tradition shaped by Creole, Indian, Chinese, French, and African influences, using rice, noodles, legumes, seafood, vegetables, and aromatic curries.
Dishes linked to this cuisine
25–35 of 35
Mauritian Samosa
A crisp fried pastry filled typically with spiced potato, green peas, onion, and herbs and spices.
Mine Bouillie
Mauritian boiled noodle soup served in broth with vegetables and optional meat, egg, or seafood.
Mine Frit
Mauritian stir-fried noodles prepared with vegetables, savory sauce, and often egg, meat, or seafood.
Napolitain
A Mauritian layered shortbread dessert made from two baked biscuit layers joined with fruit preserve and finished with a sweet icing.
Puits d'Amour
A Mauritian pastry made from a baked wheat-flour shell filled with sweet egg-and-milk custard.
Rougaille Poisson
A Mauritian fish stew cooked in a savory tomato rougaille with onion, garlic, ginger, and chili.
Rougaille Saucisse
A Mauritian tomato-based stew of sausage simmered with onion, garlic, ginger, and chili.
Salade de Palmiste
A Mauritian salad centered on tender heart of palm with fresh tomato, cucumber, lettuce, onion, lemon, and a light oil dressing.
Salmi de Cerf
A Mauritian game stew made by marinating and then braising venison with red wine, onion, garlic, herbs, and seasoning.
Touffé de Chouchou
A Mauritian vegetable preparation in which chayote is gently braised with onion, garlic, ginger, tomato, and oil until tender.
Vindaye Poisson
A Mauritian preparation of fish marinated and cooked with vinegar, mustard seed, turmeric, aromatics, and oil, often with chilli.
Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.