The cuisine of Mauritius is greatly influenced by the tropical location of the island as well as the cultural diversity which characterizes the country.[1] Mauritian cuisine is a blend of African, Chinese, European (mainly French) and Indian (mainly Bhojpuri) influences in the history of Mauritius.[1][2][3][4] Most of the dishes and culinary traditions are inspired by French culture, former African slaves, Indian workers and Chinese migrants that arrived in the country during the 19th century.[5][4] Over the years, communities found in Mauritius have adapted and mixed each other's cuisine to their liking, resulting in the development of Mauritian cuisine.[6] While some popular dishes and desserts are consumed by Mauritians of all ethnic groups or communities, there are also forms of cuisines which remain unique to a specific ethnic community due to their ancestral cultural and historical connections.[1] Local food therefore reflects the strong traditional, cultural, and historical influences of each community.[1]French cuisine and Sino-Mauritian cuisine are very popular in Mauritius.[7][6]
Mauritius is known for its sauces and curries which are typically served with meat, seafood, and vegetables dishes.[1] Other common preparations are chutney, achaar, and pickles.[3] Mauritian curries are unique as they rarely contain coconut milk, typically use European herbs (e.g. thyme), and use a wide variety of meat (e.g. duck) and seafood (e.g. octopus).[2]Rougay or rougail is a tomato sauce cooked with onions, garlic, chillies, ginger and a variety of spices, typically eaten with fish, meat and vegetables.[1][2][9][10] Mauritian versions of curry, chutney, rougail, and pickles differ considerably from the original Indian recipes.[5]
A small cake in the form of a crescent. The dough is made up of boiled sweet potato (patates), flour and sugar. Once the dough is kneaded, it is flattened and cut into small circles which are then filled with grated coconut and sugar. The circles are then closed which ultimately gives the form of the crescent. These are then deep fried in oil and can either be served hot or cold. [citation needed]
Gato piment (lit. chilli cake)
Chilli fritters made of split peas combined with chilli.[3]
Merveilles
A street food eaten with satini (a form of chutney) or mazavarou (a form of red chilli sauce).[10]
Made of flavoured manioc biscuit cookies mixed with fresh fruit and ice cream.[1]
Glason rapé
A form of ice cream made of shaved ice mixed with varieties of syrup flavour, such as vanilla, strawberry, almond, and pineapple.[10]
Napolitaine
Made of two sablé biscuits and jam coated with sugar.[10] They originated in Mauritius and are a local pastry despite their French name.[10]
Poudine maïs (lit. corn pudding), also known as polenta pudding
A sweet dessert often served as a tea-time snack.[13] The Creole community is known for their corn pudding.[1]
Common drinks
Alcoholic drinks
List of common alcoholic drinks in Mauritius
Type of drink
Name of drink
Description
Beer
Phoenix
The national beer, which has been produced since the 1960s.[8]
Rum
Green Island
Green Island is a popular alcoholic drink.[1] It is manufactured in Mauritius, and is a variety of rum. People in Mauritius usually drink this beverage with cold Sprite and a piece of lemon.
Non-alcoholic drinks
List of common non-alcoholic drinks in Mauritius
Name of Drink
Description
Alouda
Alouda is a sweet, cold beverage made with milk, tukmaria (basil seeds), and slices of coloured agar-agar jelly, often found in almond and vanilla flavours.[10][3]
Coffee
Coffee is one of the most common types of beverages.[1][3] Coffee is locally produced in Mauritius.[3]
Mousse Noir
It is literally translated as "black jelly"; it is a cold drink of Chinese origins made of grass jelly in water and sugar or syrup water.[14][15]
Panacon
Panacon is a cold beverage prepared in religious ceremonies like cavadee. It is made with tamarind, sugar, lemons and cardamon.
Tea
Tea is one of the most common types of beverages.[1][3] Tea drinking is well anchored in the Mauritian tradition with an average tea consumption of about one kilo per head.[16] The average Mauritian drinks black tea.[16] Tea is locally produced in Mauritius.[3] Teas produced in Mauritius are often flavoured with vanilla.[3]
The first bubble tea shop in Mauritius opened in late 2012 and since then, there are bubble tea shops in most shopping malls on the island.[17]
History
Dutch influences
During the Dutch Period (1598-1710 AD), sugarcane (from Java) was first introduced to the island.[18][19][5] At the time, Sugarcane was mainly cultivated for the production of arrack, a precursor to rum.[19][5] It wasn't until 60 years later that sugar as we know it was produced.[5]
In 1639, deer from Java island were brought to Mauritius by the Dutch governor, Adrian Van Der Stel, for livestock purposes.[20] Following a cyclone, the deer broke free and returned to the wild.[20]
French and British influences
Franco-Mauritian cuisine
A fish dish at a restaurant in Mauritius
Mauritius has had strong ties with French culture throughout its history and was deeply influenced by the French people's savoir vivre.[6] French hunting traditions have also influenced Mauritian cuisine in the use of venison and wild boar, which is typically served on domaines or estates, restaurants and hotels.[3] As years passed by, some have been adapted to the more exotic ingredients of the island to confer some unique flavor.[5] French influences in Mauritian cuisine can be found in the consumption of rougail (light stew) scented with thyme, daube (chicken or beef stew), croissants, baguette bread, bouillon, tuna salad, civet de lièvre and coq au vin served with good wine.[6][4][3] Many forms of French desserts and cakes were influenced by the Franco-Mauritians and can also be found in France;[1][5] such as tarts.[4] French tarts and milk coffee is well-like by Franco-Mauritians.[1]
Sino-Mauritian cuisine includes both Chinese cuisine (transmitted from their ancestors and recently learnt through journeys to China) and localization of Chinese cuisine.[21] Sino-Mauritian cuisine typically consist of fried vegetables, oyster sauce, fried rice, meat, and fish.[1]
The 19th century saw the arrival of Chinese migrants, who came mostly from the south-eastern part of China;[6] these Chinese migrants were mainly Cantonese from Guandong, Hakka from Meixian and Chinese people from Fujian.[22] Chinese migrants mainly lived in harmony in the Chinatown in the capital of Port Louis and shared their culture with other communities.[22] They are largely credited for making noodles, both steamed and fried, and fried rice popular.[1][9] Sino-Mauritians also follow and/or have maintained some Chinese food traditions and customs. For example, the tradition of Chinese red eggs which are shared with family members.[22] It is customary for Sino-Mauritians to eat fried noodles on birthday celebrations.[12]: 104
Between the 20th and 21st century, some Sino-Mauritian returned to China to learn new culinary dishes and returned to Mauritius introducing new dishes in their restaurant in Mauritius.[23] In the 21st century, Sino-Mauritians, who resided overseas (e.g. in China, Taiwan) for a few years before returning to Mauritius, also introduced new Chinese food and drinks culture in Mauritius. For example, Bubble tea drinking culture was introduced by Fabrice Lee, a Sino-Mauritian, who in lived in Taiwan for 8 years before returning in Mauritius.[24] The first bubble tea shop in Mauritius opened in late 2012; since then, there are bubble tea shops in most shopping malls on the island.[17]
bol renversé (lit. inverted bowl or upside-down bowl)[4] - a local interpretation of a Chinese dish which is composed of rice and vegetables at the base, a layer of meat or shrimp and a fried egg as a dish topping[3][10]
Furthermore, Chinese and other Asian restaurants are present all around the island, and offer a variety of chicken, squid, beef and fish dishes, most typically prepared in black bean sauce or oyster sauce.[5] Mauritian families often consider a dinner at an Asian restaurant as a treat.[5]
Indo-Mauritian cuisine
Following the abolition of slavery, Indian workers who migrated to Mauritius during the 19th century brought their cuisine with them.[6] These indentured labourers came from different parts of India, each with their own culinary tradition, depending on the region.[6] Traces of both northern and southern Indian cuisine can be found in Mauritius.[5] As they are the largest ethnic group in Mauritius, they are largely credited for making rice the staple dish.[1]
Indo-Mauritian cuisine uses common ingredients, such as dals, to accompany the dishes and an extensive array of spices such as saffron, cinnamon, cardamon, and cloves.[6]
List of Indo-Mauritian food
Type of Food
List of Food
Yellow-split peas based
dal puri[5] - a flatbread dish which is cooked and stuffed with yellow split peas and served with tomato sauce and pickles[3]
François Mahé de Labourdonnais was the first person to support the development of rum industry in Mauritius.[18] When Mauritius became a British colony, the plantation economy was mainly sugar cane.[18] It was Dr. Pierre Charles François Harel who in the 1850s initially proposed the concept of local distillation of rum in Mauritius.[18] Mauritius today houses four distilleries (Grays, Medine, Chamarel and St Aubin) and is in the process of opening an additional three.[citation needed]
Tea industry
The tea plant was introduced in Mauritius in 1760 by a French priest, Father Galloys.[citation needed] In 1770, Pierre Poivre planted tea plants on a large scale. However, it was only in the 19th century under British rule that commercial tea cultivation was encouraged by Robert Farquhar, the Governor of Mauritius, but this only lasted during his governance. Sir John Pope Hennessy, the 15th Governor of Mauritius, later revived local interest in tea cultivation and created tea plantations at Nouvelle France and at Chamarel.[16]
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