The eating habits of the Mauritians
inevitably reflect the ethnic diversity of its people: Creole
rougailles, Indian curries, Muslim bryanis, Chinese sweet-and-sour
pork, French traditional dishes, English bacon and eggs, ...... you
name it, you'll get it there.
Basic ingredients of the Creole cuisine are the tomatoes (known as
pommes d'amour), onions, ginger, garlic and chillies. Nothing
beats a rougaille saucisses or a cari poule. Palm heart and camarons (giant prawns),
daubes, venison and wild boar are favourite items
of French cuisine. Fresh fish and seafood set the keynote for
Chinese cooking.
The traditional blends of home crushed spices are
the sauce base for mouth glowing Indian curries. The delicate blend
of spiciness and subtle mix of ingredients constitute the setting
for the event-related Muslim cuisine. Local vegetables and fruits
abound all year round in a colourful selection of mouth watering
delights.
Book 'Madeleine -
(Click on link to purchase)
Losing a Soul Mate to Cancer'
Registered subscribers will have full access
to our recipes and will be able to print individual recipes for
their own use.
Recipes from Mauritius
Share
