🍽️ Cuisine
Mauritius, the island paradise in the Indian Ocean, possesses perhaps the world's most diverse cuisine relative to its size. Indian, Chinese, Creole, and French influences collide and merge in every kitchen. The result is extraordinary: dholl puri (Indian flatbreads) sold alongside mine frit (Chinese fried noodles), while Creole vindaye (pickled fish) graces the same table as French pastries. The population—descended from Indian laborers, Chinese merchants, African slaves, and French colonizers—maintains their culinary traditions while creating something uniquely Mauritian. Spices dominate: curry leaves, turmeric, coriander, and the fierce chili paste that accompanies every meal. This is fusion cooking before the term existed.
Dholl Puri
The national street food of Mauritius, dholl puri is a soft flatbread filled with ground yellow split peas, folded around curry or rougaille. Bought from carts throughout the island, it's the everyday lunch of workers and students alike. Make them at home brings instant nostalgia to every Mauritian.
Ingredients: For the filling, 150g yellow split peas (dholl), 5ml turmeric, 5ml cumin, 2ml salt, For the dough, 200g all-purpose flour, 2ml salt, 15ml vegetable oil, 120ml warm water, Extra flour for rolling.
Preparation: Soak split peas for 2 hours, then drain. Boil until very soft, about 30 minutes. Drain and mash with turmeric, cumin, and salt. Make dough: Combine flour and salt. Add oil and water gradually, kneading until smooth. Rest for 30 minutes. Divide dough into 8 balls. Roll each very thin (about 15cm diameter). Place a spoonful of the dholl mixture in the center of half the circles. Cover with remaining circles and seal edges. Carefully roll out each filled disc until very thin, being gentle so the filling doesn't break through. Cook on a dry, hot griddle for 1-2 minutes per side until lightly spotted and cooked through. Serve warm, filled with butter bean curry, chutney, and pickled vegetables.
💡 The rolling technique takes practice—start from the center and work outward gently. The puri should be thin enough to fold easily.
Vindaye de Poisson
This tangy, spiced pickled fish is Mauritius's Creole treasure—fried fish preserved in a mustard-turmeric sauce. It keeps for days without refrigeration and improves with time as the flavors meld. Every household has their version, and it's essential to any Mauritian celebration.
Ingredients: 400g firm fish fillets (kingfish or tuna), 60ml vegetable oil, 2 large onions (thinly sliced), 4 cloves garlic (sliced), 30g fresh ginger (julienned), 15ml mustard seeds, 10ml turmeric, 60ml white vinegar, 2 green chilies (slit), 5ml salt.
Preparation: Season fish with salt and half the turmeric. Fry in oil until golden and cooked through. Remove and set aside. In the same oil, fry onions until soft and golden. Add garlic and ginger, cooking until fragrant. Add mustard seeds and let them pop. Add remaining turmeric and stir for 30 seconds. Pour in vinegar and add the green chilies. Let the mixture simmer for 2-3 minutes. Place the fried fish in a serving dish or jar. Pour the hot vindaye sauce over the fish. Let cool to room temperature, then cover. The vindaye can be eaten immediately but improves after 24 hours. Serve at room temperature with rice or bread. It keeps refrigerated for up to 1 week.
💡 The fish should be completely covered by the sauce for proper preservation. Use a non-reactive container.
Gateau Patate
This sweet potato pudding is Mauritius's beloved dessert—dense, sweet, and warmly spiced. Made from purple sweet potatoes, coconut, and vanilla, it's baked until caramelized on top. Every celebration features gateau patate, and its aroma brings instant comfort to every Mauritian.
Ingredients: 400g sweet potato (preferably purple), 150g sugar, 100ml coconut milk, 50g butter (melted), 2 eggs, 5ml vanilla extract, 3ml ground cinnamon, 2ml ground nutmeg, 50g desiccated coconut, Pinch of salt.
Preparation: Boil sweet potatoes until very soft, about 25 minutes. Drain, peel, and mash until smooth. Preheat oven to 180°C. Grease a 20cm square baking dish. Mix mashed sweet potato with sugar, melted butter, coconut milk, eggs, and vanilla. Beat until smooth. Add cinnamon, nutmeg, desiccated coconut, and salt. Mix well. Pour into the prepared dish and smooth the top. Bake for 45-50 minutes until the top is caramelized and a knife inserted in the center comes out mostly clean. Let cool for at least 30 minutes before cutting. Serve warm or at room temperature.
💡 Purple sweet potatoes give the most authentic color and flavor, but orange sweet potatoes work well too.
