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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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, (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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Other East African recipes: Tanzanian Meat Stew Gigot de Mouton Peri Peri Kari Shrimp and Seafood the Mozambique Way Pineapple Chutney Zimbabwean Sweet Potato Biscuits Mkate wa Ufuta Duckling Dar es Salaam Taita Somali Crabmeat Stew Maharggwe Marake Kaloune Mbatata Biscuits Isidudu Xalwa Date and Banana Mix Ethiopian Punch Futali Poisson Salé Green Banana or Plantain Chips Supu ya Ndizi Pounded Beans Ambasha Curried Corn Nyma ye Huku Salted Fish Rougille Join the Celtnet Recipes Discussion Forum The African Cookery PDF file — It takes time and money to keep The Celtnet Recipe Site on the world wide web. You can help via the PayPal donation system: you remain anonymous as all eMail details are destroyed once your gift has been verified and a 'thank you' email has been sent. I need your trust and do not keep or sell eMail addresses. Once your donation has been made you will receive a copy of my The Guide to Spices and their Uses PDF file which contains a description of 57 spices along with recipes showing you how to use them. In addition the book contains recipes and techniques to create restaurant-style curries at home (recipes that are not on this website). Any donation you make goes towards the Help Stefan charity campaign. For more information see the Frequently Asked Questions. Also, if you purchase a book through any of the Amazon links below then a portion of the price will go to the maintenance of this site. Thank you for your help in keeping 'Celtnet Recipes' running. |
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