Archives des Mauritian Recipes

Mauritian Chicken Daube Recipe: Chicken and Potato Stew

Mauritian chicken daube: a pot of chicken, potatoes and tomatoes with cinnamon, and a plate served with rice

Mauritian chicken daube recipe: a one-pot stew of chicken, potatoes, tomatoes and whole spices, and how three published versions differ.

Palm heart salad: the recipe for Mauritius’s “millionaire’s salad”

Collage: Mauritian lagoon and beach, a palm heart being harvested, sliced into rounds, and a plate of palm heart salad with chilli and herbs

Palm heart salad with a ginger and lime dressing, fresh or tinned palm heart, and the production figures that explain why it stays rare in Mauritius.

Mauritian Boulettes: Fish Ball Recipe and the Sino-Mauritian Broth

Mauritian boulettes in a bamboo steamer, in clear broth and fried, with spring onion, chilli paste and the lagoon behind

Mauritian boulettes: fish, chouchou or beef fillings, steamed, served in clear broth or dry with chilli paste.

Bouillon Brèdes: The Mauritian Leafy Greens Broth Recipe

Picking brèdes in a garden, onion, garlic and ginger on a board, aromatics frying in a pan and a bowl of brèdes broth

Bouillon brèdes is a light Mauritian broth: onion, garlic and ginger fried in oil, water, then leafy greens cooked for a few minutes only.

Gato patate: how to make Mauritian sweet potato turnovers

Peeled sweet potatoes, a coconut and cardamom filling, dough folded into a turnover and golden gato patate on a plate

Gato patate: the Mauritian recipe for fried sweet potato turnovers filled with coconut and cardamom, with the variations and how to serve them.

Poudine maïs: the Mauritian cornmeal pudding recipe

Yellow maize semolina cooking in a pan, golden squares of pudding on a plate and an open window onto a Mauritian lagoon

Poudine maïs: the basic recipe for Mauritian cornmeal pudding, how the versions differ and how to serve it.

Mauritian chatini recipe: tomato, coriander-coconut and potato

Tomatoes, coconut, potatoes and coriander, green chatini in a mortar, and three chatinis served on a table by the sea

Three basic Mauritian chatini recipes, tomato, coriander and coconut, and potato, and what to serve them with.

Mine Bouille: the Mauritian Boiled Noodles Recipe

Egg noodles topped with minced beef and spring onion, with a market and the lagoon in the background

Mine bouille, Mauritian boiled egg noodles with a minced beef topping in oyster and soy sauce. Recipe for 4 and other toppings.

Gato Arouille: Mauritian Taro Fritters Recipe

Whole taro roots, grated taro, a hand shaping a ball, frying in oil and golden gato arouille served in a bamboo basket

Gato arouille, Mauritian taro fritters: the recipe, how to grate, shape and fry them, and four versions compared, served hot with chilli.

Alouda: the Mauritian Milk Drink with Basil Seeds (Recipe)

Pink alouda being poured at a Port Louis market stall, with basil seeds, agar and vanilla, then enjoyed on a seaside terrace

Alouda is Mauritius’s market-stall cooler: sweet milk with basil seeds and agar jelly. The recipe step by step, the flavours and where to drink it in Port Louis.

Gato Banane: Mauritian Banana Fritters Recipe

Gato banane are Mauritian banana fritters, fried in spoonfuls and served hot at tea time. The recipe step by step, with three versions compared.

Mauritian halim recipe: the spiced wheat, lentil and meat soup

Mauritian halim in four scenes: bowls of grains and spices, the soup cooking in a pot, a bowl topped with coriander, fried onions and lime, a shared meal facing the mountain

Mauritian halim: cracked wheat, lentils, meat and spices. Ingredients, a two-hour method and how to serve it.

Napolitaine Recipe: Mauritius’ Pink Jam Shortbread Biscuits

Rolled shortbread dough, biscuits coming out of the oven and pink jam napolitaines served with tea

The Mauritian napolitaine: two shortbread biscuits, jam and pink icing. Recipe, baking and variations.

Mauritian Achard: Vegetable Pickle Recipe and How to Store It

Chopped carrots, green beans and cauliflower, a mortar of mustard seed and turmeric, a pan of achard and jars of finished pickle by a beach

Mauritian achard: cabbage, carrot, green beans and cauliflower in mustard and turmeric oil. Quantities, method, resting time and what to serve it with.

Bol Renversé: The Sino-Mauritian Upside-Down Rice Bowl

Steps of a bol renversé: chicken, sausage and vegetables, wok stir-fry, egg and rice in the bowl, then the bowl turned out onto a plate

Mauritian bol renversé: chicken, Chinese sausage and stir-fried vegetables, egg at the bottom, rice on top. Recipe for 2 and how to flip the bowl.

Mauritian Fish Vindaye: The Recipe with Mustard and Turmeric

Mauritian fish vindaye: cubes of fish fried in a pan beside spices, then turmeric fish with onions and green chillies, served with rice and farata

Mauritian fish vindaye: fried fish pickled overnight in vinegar, turmeric and mustard. Quantities, steps and serving ideas.

Mauritian Chicken Curry Recipe: The Basic Method and Its Variations

Spiced marinated chicken, a simmered chicken curry served with rice and flatbread, and a prawn version beside a pool

Mauritian chicken curry: a 30-minute marinade, masala, tomatoes and 25 to 30 minutes of simmering. The method step by step, four versions compared, plus a prawn variation.

Mauritian Farata Recipe: The Flaky Flatbread for Your Curries

Hands folding oiled farata dough, a golden farata on a smoking tawa and folded faratas served with a curry

A Mauritian farata recipe: dough rested for 30 minutes, oiled folds, pan-cooked, with quantities from four recipes and what to serve it with.

French Bakeries in Mauritius: Where to Find Real Bread

French bakery bread and croissants in Mauritius

Le Fournil, Pains et Moulins, Boulangerie Maurice: three verified addresses, by area, for real French-style bread in Mauritius.

Mauritian Biryani (Briani): The Recipe for Weddings and Eid

Mauritian biryani (briani) served for a wedding or Eid celebration

Mauritian biryani (briani): layered spiced rice with marinated meat, potatoes and eggs, slow-steamed until the flavours merge. The step-by-step recipe and its place at weddings and Eid.

Homemade Dholl Puri: The Real Mauritian Street Food Recipe

Homemade dholl puri: the Mauritian street flatbread filled with split pea puree

The real dholl puri recipe, the most popular street flatbread in Mauritius: the dough, the split pea puree, tear-proof shaping and how to serve it.

Where to Shop in Mauritius: Supermarkets, Markets and Local Producers

Shopping in Mauritius: modern supermarkets and local markets selling fresh produce and local specialities. A guide for expatriates, visitors and residents.

Gateau Piment: The Mauritian Chilli Fritter Recipe

Gateau piment: the Mauritian chilli fritter served warm from the market

The gateau piment (gato pima), a split-pea fritter with chilli and coriander, is one of the best-selling snacks in Mauritian markets. The traditional recipe, step by step.

Mine Frit: The Mauritian Fried Noodles Recipe

Mine frit: Mauritian stir-fried noodles served with chilli on the side

The real Mauritian mine frit: wheat noodles stir-fried in the wok, chicken marinated in oyster sauce, omelette strips and dark soy sauce.

Rodrigues Octopus Curry: The Recipe and the Fishing Tradition Behind It

Traditional Rodriguan octopus curry served with rice

The real recipe for Mauritian octopus curry, and the Rodrigues lagoon fishing tradition it comes from.