Mauritian Must Trys, Dhall Pouri, Gateaux Piment, Cari Poule, Alooda, Rougaille..

So I have not done many posts on Mauritian food, since thats the food I have grown up on, cook with my mum and dish up at our Yummy Choo Supper Club monthly!  I shared the delicious recipe of Poudine Mais, a polenta cake served in Mauritius, with sultanas and coconut, on my blog with its set-like soft texture once chilled. Its a delight to eat!

Poudine Mais

The island of Mauritius contains a diverse population and a similarly diverse range of foods. Traditionally, Mauritian food is spicy, with influences from Indian, Creole, African,Chinese, even frendch and European flavours (however I remember growing up my parents would not add chilli to the food and always have a stash to eat on the side!)

My version of Freh Pineappple, Green Island Rum Syllabub and Vanilla syrup

There are also plenty of street sellers who can provide a variety of snacks that are popular with locals as well as visitors and Chinese restuarants seem to be popular over there. There is also larves de guêpes (wasps‘ larvae), which my dad who just come back from Mauritius mentioned trying out there, its a local delicacy!

Achar in Bread

Tarte Banane

Here are 5 Foods to MUST try in Mauritius

Curry

Curry (cari) is a favourite food and there are plenty of side dishes to choose from, including rice, roti or mine-frit (Chinese fried noodles.). Cari poule ( chicken curry) is available in most restaurants and often from street sellers. Carri Sauve Souris, or bat curry, is also a local delicacy, as well as octopus curry (slowly growing on me!)

The key ingredients of most curries are tomatoes, garlic, ginger, turmeric and curry leaves. Unlike Asian curries, Mauritians don’t add coconut milk that you may find in Malaysian/south Indian curries. They will more commonly contain herbs such as thyme and parsley.

Gateau Piment (Chilli Cakes)

Gateaux Piment

Gateau piment or chilli cakes, are available from street sellers in small paper bags. These can be eaten crushed up and served in crusty white bread, simple delicious!

Made with split peas, they also contain green chillies, coriander, onions and speing onions. Shaped into balls, gateau piment are then deep fried until golden brown.
Rougaille

This traditional Creole tomato dish contains onions, chillies, garlic and spices and is normally a side dish to curries or put into dhall pouri before being wrapped up. It is also a very quick dish to prepare, taking around ten minutes to cook.

Dhall Pouri

Dhall Pouri

This popular dish is made using cooked split peas, grinded down then filled into pouri and rolled out thin. Best eaten and served hot, normally filled with curry, achar, chutneys and rougaille sauce. This is sold by street vendors in Mauritius.

Tomato Salsa/Achar

Alooda Glace (Cold Falooda Drink)

A cold and sweet drink, that must be tried, tradionally (mixing rose syrup with vermicelli and tapioca seeds along with milk) or basil seeds, agar agar strips, cold water and ice cream!