A FOOD TRADITION

Rodriguan Cuisine

Rodriguan cuisine refers to the foodways of Rodrigues, an island of the Republic of Mauritius with a distinct Creole cultural history and a strong relationship to fishing, small-scale farming, and livestock keeping. Local cooking commonly features octopus, fish, chicken, goat, pork, beans, maize, manioc, sweet potatoes, tomatoes, onions, chilies, and locally grown herbs. Drying, smoking, grilling, stewing, and cooking seafood in spicy sauces are characteristic methods. Representative preparations include octopus curry, grilled or stewed fish, and maize- or manioc-based accompaniments. Rodrigues shares many ingredients and techniques with Mauritius and neighboring Indian Ocean islands, but its island context merits separate regional recognition.

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