If you want to learn about Mauritius’ culture, you should immerse yourself in the diversity of the island’s cuisine. Mauritian cuisine reflects the diversity of its people which incorporates Indian, French, Chinese, and African influences. During my 5 month stay in Mauritius, I was able to try a variety of food. I even took part in a food tour. In this blog, I share some of the local dishes available in Mauritius.
Pani Puri
Pani Puri was by far my favourite snack in Mauritius. With Indian origins, it’s hollow, ball-shaped, deep-fried crispbread, served with a variety of fillings.
Bol Renversé (Magic Bowl)
The magic bowl is a rice-based dish topped with a sauce resembling Chinese Chop Suey. There are two sauces used in this dish: oyster sauce and soy sauce. It is served with rice and stir-fried veggies, typically bok choi, mushrooms, and carrots. Shrimps, chicken, pork, or small slices of beef may also be used as garnishes in this dish.
Dholl Puri
Split peas, turmeric, and cumin are grilled on a Tawa, a disc-shaped frying pan with a flat bottom and a flat disc-shaped bottom. It can be filled with potato or kidney bean curry or rougaille, among other things. Pickled veggies and Mauritian chutney are excellent additions if you want a more comprehensive experience.
Fish or Octopus Vindaye
Fish vindaye is a dish that will appeal to seafood and curry enthusiasts alike. Before serving, this meal calls for marinating fish in spices, such as turmeric, mustard seed, ginger, and vinegar. The fish species most often include sea bass, tuna, hake, and yellowtail. Vindaye can be served in a baguette or with rice. My preference was to get this at the beach served in a baguette. This became one of my go to sncaks at the beach after trying it for the first time at the beach at Le Morne.
Boulette
Boulettes are the Mauritian version of steamed dim sum. They are stuffed with chayote, chicken, prawns, beef, pork, as well as a variety of vegetables and spices. They are frequently served in broth or stock. On the island, these little bites can be purchased in restaurants and street booths.
Mauritian Biryani
This meal, which is of Indo-Islamic heritage, comprises saffron rice with a variety of meats, including beef, chicken, and occasionally marinated fish. The fragrant basmati rice used in the preparation of the Mauritian biryani is combined with a variety of spices. You’ll get Indian feelings from the smell of cloves, cinnamon, crushed cardamom, star anise, cumin, and saffron. In a deg, which is a large copper cauldron, all components are cooked together. Potatoes and fried onions are added, and the dish is slow-cooked for several hours. In Mauritius, biryani is a variation on the Indian plate, prepared with a particular blend of spices to suit the local palate. Occasionally, chilies and tamarind sauce are added, and the dish is served with a cucumber and carrot salad on the side.
Mine Bouille
Mine Bouille (boiled noodles) is a popular, quick meal to have on the go. It’s a simple dish composed of boiled, fresh noodles and toppings of your choice. Toppings include spring onions, chicken, boiled or fried egg, beef, prawns. It can be also be topped off with Mauritian garlic sauce and chilli, for added flavour and spice.