Mauritian cuisine
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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]
Common ingredients
[edit]
The most common vegetables used in Mauritian cuisine are tomatoes, onions, lalo (okra), brinzel (eggplants), chou chou (chayote), lay (garlic) and pima (chillies).[2] Rice and seafoods including salted fish, smoked blue marlin, shrimp, octopus, prawns, and crayfish (called "camaron") are also staple ingredients used in Mauritian cuisine.[3][8][1]
Spices such as chili peppers, cardamon, and cloves are widespread in Mauritian cuisine.[1]
Common foods
[edit]Staple food
[edit]Rice is a staple food of Mauritius. It is eaten fried, boiled, or cooked as part of dishes made of vegetables, meat, and seafood.[1]
Main and side dishes
[edit]Chinese noodles (fried or boiled), diri frir (fried rice), bol renversé, boulettes (fish balls, vegetables and meat balls in broth), Sino-Mauritian spring rolls, chop suey, halim (haleem), biryani (also briani or briye), dholl puri, roti served with tomato sauce and pickles, curry, and sept caris (thali) are popular Mauritian dishes.[3][9][10][11][6] Another popular dish is vinnday (or vindaye);[12] a variant of vindaloo made by using a mixture of vinegar, mustard seeds, and turmeric.[1]
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]
Snacks
[edit]| Name of food | Description |
|---|---|
| Gato brinzel (lit. eggplant cake) | A snack of Indian origin.[1] |
| Gato patates (lit. sweet potato cake) | 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] |
| Samosas | A filled dough snack.[3] |
Desserts and pastries
[edit]| Name of food | Description | Image |
|---|---|---|
| Biscuit manioc | 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
[edit]Alcoholic drinks
[edit]| 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
[edit]| 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][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] | |
| Bubble tea | 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
[edit]Dutch influences
[edit]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
[edit]Franco-Mauritian cuisine
[edit]
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]
| Types of Food | List of food | |
|---|---|---|
| Savoury dishes | Stew |
|
| Soup | ||
| Salads | Fish-based | |
| Bread | ||
| Desserts and Pastries |
| |
| Drinks | Non-alcoholic |
|
| Alcoholic |
| |
Anglo-Mauritian cuisine
[edit]The liking for afternoon tea in Mauritius is an influence from the British who took over the island in 1810.[4]
Sino-Mauritian cuisine
[edit]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]
| Type of Food | List of food | |
|---|---|---|
| Appetizers | Egg-based | |
| Fried appetizers[14][5] |
| |
| Pastries and Snacks | Sweet flavour |
|
| Savoury |
| |
| Both sweet and savoury |
| |
| Dimsum-like dishes | Chinese dumplings, generally referred as "Boulettes"[8] |
|
| Filled Buns | ||
| Main dishes | Mines (Chinese noodles) | |
| Rice |
| |
| Side dishes | Poultry |
|
| Duck | Pekin duck | |
| Fish | Sweet and sour fish (糖醋淋班球) | |
| Beef | Sizzling beef with shallot and ginger (鐵板姜葱滑牛片) | |
| Black Pepper Beef[14] | ||
| Mixed vegetables and meat based | Chop suey[14][22]
| |
| Soups | Dumplings | Sui kiow |
| Moon kiow | ||
| Poultry and vegetables | Chinese corn soup[22][9]
| |
| Pork and vegetables | Hamchoy broth with pork (肉咸菜湯) | |
| Seafood-based | ||
| Drinks | Cold drinks |
|
| Hot drinks |
| |
| Sauces and condiments |
| |
Sino-Mauritian festival foods
| Name of Festival or Holidays | Name of food |
|---|---|
| Chinese New Year[4] |
|
| Lantern Festival | |
| Dragon Boat Festival | |
| Fete mines or Guan Di Birthday |
|
| Mid-Autumn Festival |
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
[edit]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]
| Type of Food | List of Food |
|---|---|
| Yellow-split peas based |
|
| Flour-based | |
| Rice-based |
|
| Side dish | |
| Pickles |
|
| Snacks | |
| Sweets | |
| Condiments |
Mauritian Creole cuisine
[edit]Mauritian Creole dishes typically contain seafood, pulses, beans, and corn.[1][12]
| Name of Food | Description |
|---|---|
| Rougaille Creole | A spicy tomato sauce with meat or fish[3] |
| Rougaille touni (Naked Rougaille) | A plain tomato rougaille which can be served as a side dish.[12] |
| Vindaye | Deep fried fish coated with a mixture of turmeric, mustard seeds, ginger, and chillies.[12] Blanched octopus can also be used instead of fish.[12] |
| Poudine maïs (lit. Corn pudding) | A widespread dessert of the Mauritian Creole community.[1] |
Beverage industry in Mauritius
[edit]Rum industry
[edit]
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
[edit]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]
Gallery
[edit]-
A fruit stand in Mauritius -
Foods at Port Louis Central Market -
Mauritian dholl puri -
Fish fritters -
Fish curry -
Garlic breads -
Small salad -
Garlic sauce, green chilli sauce, and ketchup -
Poutou chinois -
Chop suey shrimp -
Bol-renversé
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_-_curry_de_poisson_(1).jpg)
_-_pains_%C3%A0_l%27ail.jpg)
_-_petite_salade.jpg)
_-_sauce_%C3%A0_l%27ail,_piment,_ketchup.jpg)
_-_chop_suey_crevettes_(1).jpg)
See also
[edit]References
[edit]- ^ a b c d e f g h i j k l m n o p q r s t u v w x y z aa Africa : an encyclopedia of culture and society. Toyin Falola, Daniel Jean-Jacques. Santa Barbara, California. 2016. pp. 813–814. ISBN 978-1-59884-665-2. OCLC 900016532.
{{cite book}}: CS1 maint: location missing publisher (link) CS1 maint: others (link) - ^ a b c d "Exquisite eats from the Indian Ocean - Oyster". Oyster. 2016-11-10. Retrieved 2018-10-06.
- ^ a b c d e f g h i j k l m n o p q r s t u v w x y The rough guide to Mauritius. Rough Guides (First ed.). London. 2015. ISBN 978-0-241-01424-0. OCLC 905661042.
{{cite book}}: CS1 maint: location missing publisher (link) CS1 maint: others (link) - ^ a b c d e f g h i j k Periampillai, Selina (2019). The Island Kitchen : Recipes from Mauritius and the Indian Ocean. London: Bloomsbury Publishing Plc. ISBN 978-1-5266-1248-9. OCLC 1099339433.
- ^ a b c d e f g h i j k l m n o p q r s www.mauritius.goto.mu. "ordermanzer home delivery take away from restaurants in Mauritius". mauritius.goto.mu/. Retrieved 2020-05-24.
- ^ a b c d e f g h i j k l "Republic of Mauritius- Mauritian Cuisine". www.govmu.org. Retrieved 2022-04-23.
- ^ Vishal, Anoothi (2017-12-17). "With robust mix of culinary cultures, Mauritian food is both familiar and exotic". The Economic Times. ISSN 0013-0389. Retrieved 2024-01-14.
- ^ a b c Phillips, Matt (2019). Mauritius, Réunion & Seychelles. Jean-Bernard Carillet, Anthony Ham (Tenth ed.). Carlton: Lonely Planet. ISBN 978-1-78868-709-6. OCLC 1130024273.
- ^ a b c d e f g Wong, Aken (2021-02-22). "Cuisine universelle: Mauriciens "kontan nana"". lexpress.mu (in French). Retrieved 2021-04-18.
- ^ a b c d e f g h i j k l m n "50 ans de l'Indépendance : Spécialités culinaires L'île Maurice aux mille saveurs". Le Defi Media Group (in French). Retrieved 2021-04-18.
- ^ Landscape, tourism, and meaning. Daniel C. Knudsen. London: Routledge. 2016. pp. 53–54. ISBN 978-1-315-59140-7. OCLC 952933997.
{{cite book}}: CS1 maint: others (link) - ^ a b c d e f NgCheong-Lum, Roseline (2010). Mauritius : a Survival Guide to Customs and Etiquette. Singapore: Marshall Cavendish International (Asia) Ptd Ltd. pp. 149–150. ISBN 978-981-261-993-8. OCLC 609854865.
- ^ "Poudine Mais (Polenta Pudding) Recipe". restaurants.mu. Retrieved 2021-05-24.
- ^ a b c d e f g h "Chinese Cuisine". Cuizine Maurice. Retrieved 2021-04-18.
- ^ a b "Mousse Noir : Black Jelly". Cuizine Maurice. 2016-07-28. Retrieved 2021-04-18.
- ^ a b c d "Tea". agriculture.govmu.org. Retrieved 2022-04-23.
- ^ a b c Naidu, Darina (2020-01-13). "Bubble tea: Is it healthy?". lexpress.mu (in French). Retrieved 2022-04-23.
- ^ a b c d "Emperor A rare and unique blend History". Emperor-rum. Retrieved 2021-04-18.
- ^ a b "Mauritius History of Rum | Aramerx". Retrieved 2021-04-18.
- ^ a b "Rusa Deer in Mauritius". Le Chasseur Mauricien. Retrieved 2021-05-24.
- ^ Kwan, Cheuk (2022). Have you eaten yet? : stories from Chinese restaurants around the world. Madeira Park, BC. ISBN 978-1-77162-316-2. OCLC 1285306575.
{{cite book}}: CS1 maint: location missing publisher (link) - ^ a b c d e f g h i Nallatamby, Pravina (2016). Les Sino-mauriciens, discrétion, action et solidarité…* (in French). France: CILF. pp. 1–23.
- ^ Kwan, Cheuk (2022). Have you eaten yet? : stories from Chinese restaurants around the world. Madeira Park, BC. ISBN 978-1-77162-316-2. OCLC 1285306575.
{{cite book}}: CS1 maint: location missing publisher (link) - ^ "Fabrice Lee : L'as du Bubble Tea | 5-Plus Dimanche". www.5plus.mu. Retrieved 2022-04-23.
- ^ a b c d e f g h i j k "Fête du Printemps : au cœur d'une célébration religieuse et familiale". Le Defi Media Group (in French). Retrieved 2021-04-18.
- ^ a b admin (2012-01-19). "GÂTEAUX TRADITIONNELS CHINOIS: Le choix des saveurs". Le Mauricien (in French). Retrieved 2021-05-01.
- ^ "Kwan Tee Pagoda". kwanteepagoda.org. Retrieved 2022-04-23.
- ^ "The fascinating story of Gulab Jamun | How to Make Gulab Jamun at Home". The Times of India. 2020-06-12. Retrieved 2021-05-24.
