Mauritius has a diverse culinary lineup due to its influences from Indian, French, Chinese, and African cultures. The Creole cuisine of Mauritius features distinctive flavors and preparations that every visitor should try. Here’s a comprehensive list of the most popular Mauritian Creole dishes that one must try if you are visiting Mauritius – my favourite being the humble dhol puri that is served on every street corner in morning hours and usually popular as breakfast meal but is pretty hearty and if I have it in morning, I usually end up skipping lunch.
Popular Creole Dishes
- Rougaille – Nothing is more Mauritian than rougaille, a typical Creole dish that is extremely versatile and can be served with almost anything. It’s a sauce prepared using tomatoes, garlic, onions, and chilies, along with herbs such as coriander and thyme. This classic Mauritian dish has incredibly rich flavors and can be paired with your choice of meat, fish, seafood, eggs, vegetables, or tofu.
- Fish or Octopus Vindaye – Seafood lovers will be delighted by this dish which involves marinating fish or octopus with mustard, turmeric, onions, and garlic, giving it a tangy, spicy flavor. It’s often served with rice and makes a perfect dinner dish.
- Confit (Fruit Salad) – In Mauritius, fruit salad (mainly known as the Creole confit) is a sensory adventure not to be missed. This tropical fruit salad can be refreshing when accompanied by fresh coconut water which is the staple drink in Mauritius considering it being an island!
- Boulettes – These steamed dumplings are prepared using fish, minced meat, prawns, calamari or chayote, depending on the region. They can be consumed on their own with chili or in a clear broth seasoned with stock and topped with chives. Boulettes are served in a hot broth with vegetables and noodles, making them a popular street food found all over the island.
- Bol Renversé (Magic Bowl) – This layered dish consists of rice, stir-fried vegetables, meat or seafood, and a fried egg on top. The name literally means “Upside Down Bowl” in English, as the dish is flipped over onto a plate before serving, creating a beautiful presentation. The sauce is prepared using soy sauce and oyster sauce and sautéed with vegetables like Bok Choi, mushrooms, and carrots.
- Chili Bites (Gateaux Piments) – These are popular Mauritian snacks prepared using dhal, onion, and turmeric, further seasoned with chives and sliced green chili. Like falafel with a fiery kick, these crispy fritters are made with split peas, chilies, and coriander. They’re commonly consumed with butter and bread, and eaten for lunch along with other fritters.
- Mine Frite – A popular noodle dish prepared using fresh egg noodles tossed in a heated wok with vegetables like cabbage and carrots, along with chicken, shrimp, or thin strips of meat. The term “mine frite” combines the Cantonese/Hakka word for noodles (mein) and the French word for fried (frite).
- Sept Cari (Seven Curries) – This vegetarian meal is prepared using seven or more vegetable curries accompanied by “ti puri,” a fried flatbread served on a banana leaf. The traditional seven curries typically include butter bean curry, spinach, rougaille, mashed pumpkin, chouchou (sautéed chayote), and banana curry. Although culturally linked to Hindu weddings and religious ceremonies, it’s a well-liked dish among all ethnic groups in Mauritius.
Traditional Creole Accompaniments and Desserts
- Jamalac – A sweet fruit filled with water that’s commonly sold at street or beachside stalls, typically drizzled with tamarind juice and topped with salt and chili.
- Poudine Maïs – A creamy and delicious traditional dessert made with polenta/cornmeal, milk, fragrant spices, and topped with grated coconut.
- Napolitaine – A local favorite pastry made of two melt-in-your-mouth shortbread slices sandwiched together with jam and drizzled with icing sugar.
- Alouda – A refreshing drink made with milk, basil seeds, syrup, and often a scoop of ice cream, coming in flavors like strawberry, almond, and vanilla.
Culinary Background
- The basic ingredient of Creole food in Mauritius is rice, with the main accompaniment being the tasty tomato sauce called ‘rougaille’.
- Mauritian cuisine combines African, Chinese, European (primarily French), and Indian influences, with many recipes inspired by French culture, former African slaves, Indian workers, and Chinese migrants who entered the country during the 19th century.
- Rice is considered a staple ingredient in Mauritian cuisine, prepared in various ways such as frying, boiling, or cooking with spices.
If you have tried any of these cuisines, please share your review in the comments section, look forward to hearing from all!