As an indication of the sureness
of taste of Mauritians, consider that despite having been under British
rule for 150 years, the people have remained quite impermeable to British
cuisine! They had the good sense of looking up to Chinese, French and
Indian cuisines for inspiration instead! There is also a distinct Indian-Ocean
cuisine, in which the tomato-based "rougaille" features prominently.
Mauritian cuisine is a medley of these cuisines adapted for local availability
of vegetables and meats. The bryani Mauritian-style can be quite remote
from the Pakistani original. Unlike Indian curries, the Mauritian curry
uses fresh tomatoes. And if French "fricasses" are popular, they can be
of ... bats! As for the "naked noodles" (mines touni), they can come as
a surprise to Chinese chefs!
If seafoods are a favourite of yours, then don't forget to treat yourself to the "Millionaire's salad" of oysters, shrimps, crayfish, crabs, Rosenbergi prawns, served with "sauce rouge" and the heart of a palm tree! Looking for exoticism, weren't you?
Below are some links to Mauritian Recipe:
