Welcome to the Celtnet Recipes Mauritius Recipes Home Page

Welcome to the Celtnet Recipes section for recipes from the East African country of Mauritius. Here you will find all the recipes from Mauritius on this site all gathered into one place. I have attempted to gather together here as many Mauritian recipes as possible. The current collection represents the largest gathering of Mauritian recipes into one place on the web today. (Just scroll down for the recipes, they follow the brief introduction to Mauritius given below.)

Please not that this recipe page (and all the other recipe pages on this site) are brought to you in association with the 'One Million People' campaign, which attempts to educate the children of Liberian refugees exiled to Senegal, West Africa [this is detailed below]. If you find this and the other recipes on this page informative and/or useful please consider giving a small donation to this cause... thank you!

Your donations keep this site going and they keep me motivated to add more and more content to the site as well.

You can also browse recipes from the following other African Regions:

North Africa West Africa Central Africa East Africa Southern Africa

Mauritius and its Cuisine

Mauritius, (French: Maurice; Mauritian Creole: Moris): officially: Republic of Mauritius (French: République de Maurice), is an island nation off the coast of Madagascar in the Indian Ocean. In addition to the island of Mauritius, the republic includes the islands of St. Brandon, Rodrigues and the Agalega Islands. Mauritius is part of the Mascarene Islands, with the French island of Réunion 200 km to the southwest and the island of Rodrigues 570 km to the East-northeast. The capital and largest city is Port Louis and the island gained independence from Britain on March 12th 1968. Most of the island residents are the descendants of people from the Indian subcontinent. Mauritius also has large immigrant populations from continental Africa, Madagascar, France, Great Britain, and China, among other places. The Indo-Mauritians (when the ethnic groups are combined) form approximately 70% of the total population, the remaining 30% being mostly Creoles. There are approximately 30,000 Mauritians of Chinese descent, from the Hakka, Mandarin, and Cantonese language groups. More than 90% of the Sino-Mauritian community are Roman Catholic; the remainder are largely Buddhist. The official language is English, though French is also widely spoken.

As an Island off the coast of Madagascar in the Indian Ocean Mauritian cuisine has been influenced by traders, slavers, slaves, pirates and adventurers. Specifically the cuisine is influenced by the French, Indians, Malays and Chinese. There is a considerable amount of seafood in Mauritian cookery this is married to an amazingly diverse range of vegetables and fruit. Here you can find foods that are true to their origins and which also form cultural melanges.


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If you can spare $1 then help support this site and change someone's life forever? Learn how and why on the One Million People campaign page. Or donate $10 and get my guide to spices ebook or The Recipes of Africa eBook as a gift for your donation!

The alphabetical list of recipes from Mauritius follows (limited to 100 recipes per page). There are 25 recipes in total:


Page 1 of 1



Bouillon Crabes
(Swimmer Crab Bouillon)
     Origin: Mauritius
Egg Roll Wrappers
     Origin: Mauritius
Mauritian Prawn Curry
     Origin: Mauritius
Carri Tripes Gros Pois
(Butter Bean and Tripe Curry)
     Origin: Mauritius
Gateaux Piments
(Chilli Cakes)
     Origin: Mauritius
Mulku
(Murukku)
     Origin: Mauritius
Carrot, Cucumber and Mango Salas
     Origin: Mauritius
Gigot de Mouton
(Lamb Roast in White Wine)
     Origin: Mauritius
Poisson aux Fines Herbes
(Herbed Fish)
     Origin: Mauritius
Cassoulet Mauricien
(Mauritian Cassoulet)
     Origin: Mauritius
Gratin de Morue
(Salt Cod Gratin)
     Origin: Mauritius
Poisson Salé
(Salt Fish)
     Origin: Mauritius
Chicken Kalya
     Origin: Mauritius
Haiken
(Pork and Prawn Egg Rolls)
     Origin: Mauritius
Salade Chou Chou
(Chako Salad)
     Origin: Mauritius
Chicken Mauritius
     Origin: Mauritius
Lamb with Spinach
     Origin: Mauritius
Salted Fish Rougille
     Origin: Mauritius
Daube de Poulet
(Chicken Daube)
     Origin: Mauritius
Le Chou au Beurre
(Buttered Cabbage)
     Origin: Mauritius
White Cabbage Salad
     Origin: Mauritius
Dholl
     Origin: Mauritius
Mauritian Mango Chutney
     Origin: Mauritius
Dholl Pooris
     Origin: Mauritius
Mauritian Mayonnaise
     Origin: Mauritius

Page 1 of 1



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If you can spare $1 then help support this site and change someone's life forever? Learn how and why on the One Million People campaign page. Or donate $10 and get my guide to spices ebook or The Recipes of Africa eBook as a gift for your donation!

The image above shows the entire continent of Africa with East Africa picked out in red. East Africa is formed from nineteen states: 1: Burundi; 2: Comoros; 3: Djibouti; 4: Eritrea; 5: Ethiopia; 6: Kenya; 7: Madagascar; 8: Malawi; 9: Mauritius; 10: Mayotte; 11: Mozambique; 12: Réunion; 13: Rwanda; 14: Seychelles; 15: Somalia; 16: Tanzania; 17: Uganda; 18: Zambia; and 19: Zimbabwe.

This list of Mauritian recipes is brought to you by the One Milion People Campaign please take a few minutes to make a donation to help Liberian/Sierra Leonian refugee rebuild their lives (all donations are made securely via PayPal):

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Cooking with Hazelnuts - Hazelnut-based Recipes

By gwydion | Published 2008-10-15 18:38:04 | 2008 Recipes and Cookery Articles |

Recipe Information:

Hazelnuts are an important part of the Autumn's bounty and humans have been collecting and harvesting them for many thousands of years. Today, however, we tend to use them only as nuts and do not cook with them. To re-dress the balance, here is an introduction to hazelnuts along with some hazelnut-based recipes for you to try at home.

Fish Recipes - Making the best of Fish

By gwydion | Published 2008-11-12 13:40:20 | 2008 Recipes and Cookery Articles |

Recipe Information:

Fish is the staple protein source for much of the human population. Fish is an important high-quality protein source that much of the Western diet is deficient in. In this article you will learn a little about fish as well as gaining two classic fish recipes.

Ice Creams and Sorbets – Freezing as a Cooking Technique

By gwydion | Published 2008-05-27 18:59:27 | 2008 Recipes and Cookery Articles |

Recipe Information:

Freezing is often ignored as a cookery technique, yet where would we be without those cold delights of ice creams, sorbets, sherbets and granaches? Here you will find recipes for classic ice cream and a classic sorbet. I hope that you will come to accept that chilling is also is also a valid and vital form of cookery.

Using Chocolate in Cooking

By gwydion | Published 2008-10-25 13:03:03 | 2008 Recipes and Cookery Articles |

Recipe Information:

Chocolate is a spice processed from the seeds of the cocao tree. It was first used and cultivated almost 3000 years ago and is a mainstay of modern snacks and sweet dishes. But chocolate is a much more versatile ingredient than this and can be used in a whloe range of sweet and savoury dishes. Here you will find recipes for a classic chocolate cake as well as a Mexican stew with chocolate.

The Surprising Recipes of Tanzania

By gwydion | Published 2008-05-01 19:48:03 | 2008 Recipes and Cookery Articles |

Recipe Information:

Tanzaia is a diverse country comprised of the mainland, Tanganyika and the island of Zanzibar. The cuisine of this country are influenced by Arabic, British, French and Indian cuisines producing a fusion of native and imported culinary influences that are vibrant and fascinating. Here you will see two typical Tanzanian recipes for a main course and a dessert...

Wild Foods — Free Ways to Add Variety to Your Plate

By gwydion | Published 2008-06-16 21:02:00 | 2008 Recipes and Cookery Articles |

Recipe Information:

Those obsessive about wild foods will source a whole meal from the wild. But this is not the way that it's best to start with or even to keep going with wild foods. It's far better to gather a few fruit, wild greens or mushrooms and to add these to your everyday cookery. This way you get an introduction to the range of wild foods available and you begin to extend your cookery by adding wild ingredients.

The Importance of Spices

By gwydion | Published 2008-03-20 20:36:17 | 2008 Recipes and Cookery Articles |

Recipe Information:

Spices are an ubiquitous component of our daily lives. Learn here why black pepper is such an important spice and why the age-old quest for spices is a search for a black pepper replacement.

Don't Fear Baking - Making Cakes is Easy!

By gwydion | Published 2008-06-30 17:02:53 | 2008 Recipes and Cookery Articles |

Recipe Information:

Many cooks are apprehensive about baking, thinking it to be an extremely laborious and involved process. Following a complicated recipe and ensuring that everything is 'just so'. In fact, the basic sponge cake recipe is a very simple one and this article takes you through some of the rules and pitfalls of baking and gives you two sponge cake recipes to try. Follow this guide and they will come out perfectly every time.

Cooking with Beans - Simple Bean Recipes

By gwydion | Published 2008-10-20 14:41:33 | 2008 Recipes and Cookery Articles |

Recipe Information:

Beans are a classic storage food and have been a staple of the human diet for millennia. In recent decades, however, we have forgotten just how useful and versatile beans are. Here is a brief description of the importance of beans, with two classic bean recipes for you to try.

The Origins of Chutney

By gwydion | Published 2008-04-27 11:07:36 | 2008 Recipes and Cookery Articles |

Recipe Information:

Rather than being a British or English invention, Chutneys originated in India and were re-worked during the 18th century as a means of preserving autumn fruit and vegetables. Here you get a recipe for a classic Indian chatni and a British chutney so you can see how one evolved into the other.


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