The cuisine of Mauritius reflects the island’s tropical environment and its long history of cultural diversity. Mauritian food traditions incorporate elements of African cuisine, Chinese cuisine, European cuisine—particularly French cuisine—and Indian cuisine, especially Bhojpuri cuisine, reflecting the various groups that settled on the island.
Dishes and culinary customs developed through the interactions of different groups on the island, including those of French settlers, African slaves, Indian indentured labourers, and Chinese migrants in the 19th century. Over time, these communities incorporated and adapted each other's food practices, contributing to the formation of Mauritian cuisine.
Some dishes are widely consumed across ethnic groups, while others remain associated with particular communities for cultural or historical reasons. Regional and community-based culinary traditions include Indo-Mauritian cuisine, Creole cuisine, Sino-Mauritian cuisine, and Franco-Mauritian cuisine.
Common ingredients
The most common vegetables used in Mauritian cuisine are tomatoes, onions, okra (), eggplant (), chayote (), garlic (), and chillies (). Rice and seafood, including salted fish, smoked blue marlin, shrimp, octopus, prawns, and crayfish (called camaron) are also staple ingredients used in Mauritian cuisine.
Spices such as chili peppers, cardamom, and cloves are widespread in Mauritian cuisine.
Common foods
Staple food Rice is a staple food in Mauritius. It is eaten fried, boiled, or cooked as part of dishes made of vegetables, meat, and seafood.
Main and side dishes Chinese noodles (fried or boiled), fried rice (), , fish balls and meatballs with chayote and other vegetables in broth (), Sino-Mauritian spring rolls, chop suey, , biryani ( or ), dalpuri served with big pea curry and tomato sauce, roti served with tomato sauce and pickles, curry, and thali () are common Mauritian dishes. Another well-known dish is or , a variant of vindaloo made with a mixture of vinegar, mustard seeds, and turmeric.
Mauritius is known for its sauces and curries, which are typically served with meat, seafood, and vegetable dishes. Other common preparations are chutney, achaar, and pickles. Mauritian curries typically do not contain coconut milk, commonly use European herbs (such as thyme), and use a wide variety of meat (such as duck) and seafood (such as octopus). Rougaille (rougail) is a tomato sauce cooked with onions, garlic, chillies, ginger, and a variety of spices, typically eaten with fish, meat, and vegetables. Mauritian versions of curry, chutney, rougail, and pickles differ considerably from the original Indian recipes.
Snacks +List of common snacks in MauritiusName of foodDescription (lit. eggplant cake)A snack of Indian origin. (lit. sweet potato cake)A small, crescent-shaped cake. The dough is made up of boiled sweet potato (patates), flour and sugar. Once the dough is kneaded, it is flattened and cut into small circles which are then filled with grated coconut and sugar. The circles are then closed, which ultimately gives the form of the crescent. These are then deep-fried in oil and can be served hot or cold. (lit. chilli cake)Chilli fritters made of split peas combined with chilli.A street food eaten with (a form of chutney) or (a form of red chilli sauce).SamosasA filled dough snack.
Desserts and pastries +List of common desserts and pastries in MauritiusName of foodDescriptionImageMade of flavoured manioc biscuit cookies mixed with fresh fruit and ice cream.A form of ice cream made of shaved ice mixed with varieties of syrup flavour, such as vanilla, strawberry, almond, and pineapple.They are made in different formsMade of two sablé biscuits and jam coated with sugar. They originated in Mauritius and are a local pastry despite their French name. (lit. corn pudding), also known as polenta puddingA sweet dessert often served as a tea-time snack. The Creole community is known for their corn pudding.
Common drinks
Alcoholic drinks +List of common alcoholic drinks in MauritiusType of drinkName of drinkDescriptionBeerPhoenixThe national beer, which has been produced since the 1960s.RumGreen IslandRum locally manufactured in Mauritius; usually mixed with cold Sprite and a piece of lemon.
Non-alcoholic drinks +List of common non-alcoholic drinks in MauritiusName of DrinkDescriptionAlouda is a sweet, cold beverage made with milk, (basil seeds), and slices of coloured agar-agar jelly, often found in almond and vanilla flavours.CoffeeCoffee is one of the most common beverages. Coffee is locally produced in Mauritius.Mousse noirTranslated as 'black jelly'; a cold drink of Chinese origins made of grass jelly in water and sugar or syrup water.PanaconA cold beverage prepared in religious ceremonies like cavadee and possibly a variant of the Tamil beverage panakam; made with tamarind, sugar, lemons and cardamon.TeaTea is one of the most common beverages. Tea drinking is well anchored in Mauritian tradition with an average yearly tea consumption of about one kilo per head. The average Mauritian drinks black tea. Tea is locally produced in Mauritius. Teas produced in Mauritius are often flavoured with vanilla.Bubble teaThe first bubble tea shop in Mauritius opened in late 2012 and since then, there are bubble tea shops in most shopping malls on the island.
History
Dutch influences During the Dutch period (1598–1710 AD), sugarcane from Java was first introduced to the island. At the time, sugarcane was mainly cultivated for the production of arrack, a precursor to rum. Cane sugar was not produced until 60 years later.
In 1639, deer from Java were brought to Mauritius by the Dutch governor, Adrian Van Der Stel, as livestock. Following a cyclone, the deer broke free and returned to the wild.
French and British influences
Franco-Mauritian cuisine Mauritius has had strong cultural ties with France as a result of its colonial past and was deeply influenced by the French people's . French hunting traditions have also influenced Mauritian cuisine in the use of venison and wild boar, which are typically served on domains or estates, restaurants and hotels. As years passed by, some have been adapted to the more exotic ingredients of the island to confer some unique flavor. 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, bouillon, salade de thon, and coq au vin served with good wine. Many forms of French desserts and cakes were influenced by the Franco-Mauritians and can also be found in France, such as tarts. French tarts and milk coffee are well-liked by Franco-Mauritians. +List of Franco-Mauritian dishesTypes of foodList of foodSavoury dishesStew
daube (i.e. chicken or beef stew) rougaille (light stew) scented with thymeSoup bouillonSaladsFish-based salade de thonBread baguette pain maison/rondDesserts and pastries croissants pain au chocolat pain aux raisins tarts; i.e. French tartsDrinksNon-alcoholic Milk coffee/café au lait Hot chocolate/chocolat chaudAlcoholic Wine/vin
Anglo-Mauritian cuisine
The liking for afternoon tea in Mauritius is an influence from the British who took over the island in 1810.
Sino-Mauritian cuisine
Sino-Mauritian cuisine includes both Chinese cuisine (transmitted from their ancestors and recently learnt through journeys to China) and localization of Chinese cuisine. Sino-Mauritian cuisine typically consist of fried vegetables, oyster sauce, fried rice, meat, and fish.
The 19th century saw the arrival of Chinese migrants, who came mostly from the southeastern part of China; these Chinese migrants were mainly Cantonese from Guandong, Hakka from Meixian, and Chinese people from Fujian. Chinese migrants mainly lived in harmony in the Chinatown in the capital of Port Louis and shared their culture with other communities. They are largely credited for making noodles, both steamed and fried, and fried rice popular. Sino-Mauritians also follow or have maintained some Chinese food traditions and customs, such as the tradition of Chinese red eggs, which are shared with family members. It is customary for them to eat fried noodles during birthday celebrations.
Between the 20th and 21st centuries, some Sino-Mauritians returned to China to learn new culinary dishes and returned to Mauritius, introducing new dishes in their restaurants in Mauritius. In the 21st century, Sino-Mauritians, who resided overseas (e.g., in China, Taiwan) for a few years before returning to Mauritius, also introduced new Chinese food and drink culture in Mauritius. For example, bubble tea drinking culture was introduced by Fabrice Lee, a Sino-Mauritian, who lived in Taiwan for 8 years before returning to Mauritius. The first bubble tea shop in Mauritius opened in late 2012; since then, there have been bubble tea shops in most shopping malls on the island. +List of Sino-Mauritian dishesType of FoodList of foodAppetizersEgg-based Fried appetizers or , (also called in French), crispy chicken () crispy squids () fried wantan
, a spring roll with flour batter replacing the traditional rolled wrapping)Pastries and snacksSweet almond biscuits
or jian dui; called (Chinese: 煎丸欸) by Sino Mauritians mooncakes; both Hakka and Cantonese versions are found on Mauritius
tangyuan , a flaky pastry filled with sweet bean pasteSavoury Both sweet and savoury Dimsum-like dishesChinese dumplings, generally referred as "boulettes" fish balls, served in broth, ( in French; lit. "chayote balls") siumai (also written as "saw maï") (a variety of tofu)Filled buns baozi or baoMain dishes (Chinese noodles) boiled noodles
Ricewhite rice (白飯) plain steamed rice – a staple food
(lit. inverted bowl or upside-down bowl) – a local interpretation of a Chinese dish composed of rice and vegetables at the base, a layer of meat or shrimp and a fried egg as a topping
Side dishesPoultry Chicken in Sichuan sauce (川辣炒鸡片) Chicken sweet and sour (糖醋鸡)DuckPeking duckFishSweet and sour fish (糖醋淋班球)BeefSizzling beef with shallot and ginger (鐵板姜葱滑牛片)Black pepper beefMixed vegetables and meat-basedchop suey
Chicken chop suey (炒什絮鸡片)SoupsDumplingsSui kiowMoon kiowPoultry and vegetablesChinese corn soup
Chicken and corn soup (粟米鸡粒羹)Pork and vegetablesHamchoy broth with pork (肉咸菜湯)Seafood-based abalone soup fish ball soup (鱼旦湯) shark fin soupDrinksCold drinks bubble tea (introduced to Mauritius in 2012) mousse noir (lit. "black jelly") made of grass jelly in water and sugar or syrup waterHot drinks green teaSauces and condiments Oyster sauce Sino-Mauritian festival foods +List of Sino-Mauritian dishes associated with traditional Chinese holidays and festivalsName of Festival or HolidaysName of foodChinese New Year or (also called in French)
, a flaky pastry filled with sweet bean pasteLantern Festival tangyuanDragon Boat Festival zongzi or Guan di Birthday fried noodlesMid-Autumn Festival mooncakes Chinese and other Asian restaurants are present all around the island and offer a variety of chicken, squid, beef and fish dishes, most typically prepared in black bean sauce or oyster sauce. Mauritian families often consider a dinner at an Asian restaurant to be a treat.
Indo-Mauritian cuisine Following the abolition of slavery, Indian workers who migrated to Mauritius during the 19th century brought their cuisine with them. These indentured labourers came from different parts of India with varying culinary traditions. Traces of both northern and southern Indian cuisine can be found in Mauritius. As they are the largest ethnic group in Mauritius, they are largely credited for making flour and rice the staple dish of the island.
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.