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Article reproduced from Week End Scope Magazine (Mauritius)

 

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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.


Cari chouchou

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.

Recipes from Mauritius   Share 

Achards Curries Pickles Snacks
Appetizers Deserts Pork Soups
Beef Drinks Pulses Spices
Bredes Entrées Rums Sweets
Bouillons Gajacks Rice Vegetables
Cakes Lamb Rougailles Venison
Chicken Noodles Salads Vindaloo
Chillies Pasta Sauces Wines
Chutneys Pastries Seafoods  
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