Recipe List — Mauritius Recipes

Welcome to my listing page for recipes from Mauritius, East Africa. This page is part of my African Recipes Site part of my attempt at gathering in one place recipes from each and every country on the Continent of Africa.

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Recipe List — Mauritius Recipes

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Solution Graphics

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.

Mauritius

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.

    Bouillon Crabes
     (Swimmer Crap 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


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