Mauritian cuisine

[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.

[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.

[1] 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] 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.

[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.

[5] In 1639, deer from Java island were brought to Mauritius by the Dutch governor, Adrian Van Der Stel, for livestock purposes.

[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.

[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.

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.

[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.

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.