Top 14 Mauritian Foods

Rougaille is a classic Mauritian stew consisting of a tomato-based sauce that is enriched with spices such as ginger, chilies, coriander, onions, or curry leaves. The dish is extremely versatile, so once the sauce is prepared, fish, meat, seafood, or vegetables can be added to it, depending on personal preferences. There are numerous variations of rougaille throughout the island and every family has their own recipe. It is recommended to serve the stew with rice and a fresh salad on the side.Expand

Daube de poulet is a popular Mauritian dish with French origins, consisting of chicken that is fried with various spices, ginger, onions, and garlic. The meat is then stewed in a rich tomato sauce with chilis. Originally, French settlers brought the classic daube dish with them to Mauritius, and over time, the locals substituted beef with chicken. On the island, daube de poulet is usually served with rice on the side.Expand

Calamar croustillant is a traditional seafood dish originating from Mauritius. It consists of crispy-fried squid pieces. The dish is made with a combination of squid rings, flour, breadcrumbs, eggs, crushed garlic paste, and cornstarch. The squid rings are marinated in salt, pepper, and crushed garlic paste, then dipped in eggs and rolled in a mix of flour, cornstarch, and breadcrumbs before being fried in hot oil until golden. Calamar croustillant is traditionally served as an appetizer with garlic mayonnaise or hot chili sauce on the side.Expand

Gateaux piments is a traditional dish originating from Mauritius. These chili fritters are made with a combination of chopped hot chili peppers, split peas, cumin, green onions, cilantro, and turmeric. The split peas are pulsed and mixed with the other ingredients, and the combination is then shaped into small balls and fried in oil until golden and fully cooked. This dish is often served at street food stalls in Mauritius, but it can also be made at home. Gateaux piments are usually eaten for breakfast, accompanied by buttered white bap bread.Expand

Farata is the Mauritian version of Indian paratha, a layered, flaky, pan-fried flatbread. It consists of three basic ingredients: flour, water, and oil. Faratas are traditionally served warm, accompanying spicy curry dishes or any kind of chutney.Expand

Roti chaud is a traditional flatbread originating from Mauritius. This snack is essentially a roti flatbread that's filled with rougaille (tomato-based sauce) and butter bean curry known as gros pois. The flatbread is filled, rolled into a wrap, then served with an array of pickles and chutneys. The rotis are usually made with a combination of flour, oil, warm water, and salt, while grois pois is made with a combination of butter beans, tomatoes, stock, coriander, garlic, and ginger. The dish can be found at Mauritian street food stalls, but it can also be prepared at home.Expand

Bhajas is a traditional dish originating from Mauritius. These vegetable fritters are made with a combination of chickpea flour, all-purpose flour, onions, tomatoes, garlic, mixed vegetables, green chili peppers, coriander, and baking powder. The flours, garlic, and baking powder are mixed with water to form a thick batter, and the onions, tomatoes, and mixed vegetables are then added to the mix with chopped chili peppers and coriander. Small amounts of dough are then fried in oil until golden brown. If desired, these snacks can be enriched by the addition of cumin and turmeric.Expand

Dholl puri is a small, pan-fried, stuffed flatbread from Mauritius. It is the most popular street food item on the island, filled with anything from rougaille to chutneys and kheer rice pudding. The dish is consumed throughout the day, either for lunch or as a snack. These flatbreads are also commonly seen at festivities and wedding ceremonies.Expand

Hakien is a traditional Mauritian dish consisting of a batter-dipped, deep-fried flour dough wrapper filled with ingredients such as pork, prawns, vegetables, or chicken. Due to similarities with the famous Chinese spring rolls, it is safe to say that hakien was influenced by Chinese cuisine. It is commonly served as an appetizer, with a chili-garlic sauce or a chutney on the side, used for dipping.Expand

Gratin de giraumon is a traditional gratin dish originating from Mauritius. The dish is made with a combination of diced pumpkin, milk, egg yolks, butter, grated cheese (Cheddar and Parmesan), breadcrumbs, salt, and pepper. The pumpkin is boiled until tender, then mashed into a purée with the addition of butter, grated cheese, salt, pepper, egg yolks, and milk. The purée is poured into a buttered baking dish, topped with breadcrumbs and grated cheese, then baked until the top becomes light golden in color. Once done, gratin de giraumon is typically served as an accompaniment to roasted meat, usually beef steaks.Expand