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Special Consideration
Mauritian Cuisine
About Mauritian Food
One of the great Creole cuisines, Mauritian food is a combination of native African, French, Chinese and Indian, with many dishes created that are unique to the island of Mauritius. Indian curries, breads and pickles are cooked alongside slow-braised European daubes and stir-fried noodles from China, all using locally available ingredients.
The most common ingredients used in Mauritian recipes are tomatoes, onions, garlic and chillies, which cook up with a couple of spices into a delicious fresh tasting sauce used every day called a rougaille. Vegetables, meats and seafood can be cooked in the rougaille and eaten with achards (pickles) and dhal or rice. Spices are also a big part of Mauritian cuisine with turmeric, cinnamon, cardamom, and cloves used liberally. 
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For further information about the businesses featured in the Mauritian epidode of Food Safari, click here.
Key Ingredients
Mauritian Food
Make sure your kitchen is stocked with these essential ingredients.
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Mauritian Utensils
Find out which special utensils you’ll need on hand during cooking.
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Mauritian Restaurants
Displaying 1 of 1 Mauritian Restaurants.
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| 1. | Bukhara Double Bay | Double Bay |
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Hot Tips
Floury vs. waxy potatoes
Waxy potatoes tend to hold their shape and remain firm and compact when boiled. Floury potatoes become fluffy and airy inside and are best used for baking, roasting, mashing and deep-frying. Due to their low sugar content they tend to fall apart when boiled.
Glossary
Celery Flakes
Dehydrated celery used in soups, sauces, salads, dips, and stuffings.
