Welcome to the Celtnet Recipes Mauritius Recipes Home Page

Welcome to the Celtnet Recipes section for recipes from the East African country of Mauritius. Here you will find all the recipes from Mauritius on this site all gathered into one place. I have attempted to gather together here as many Mauritian recipes as possible. The current collection represents the largest gathering of Mauritian recipes into one place on the web today. (Just scroll down for the recipes, they follow the brief introduction to Mauritius given below.)

Please not that this recipe page (and all the other recipe pages on this site) are brought to you in association with the 'One Million People' campaign, which attempts to educate the children of Liberian refugees exiled to Senegal, West Africa [this is detailed below]. If you find this and the other recipes on this page informative and/or useful please consider giving a small donation to this cause... thank you!

Your donations keep this site going and they keep me motivated to add more and more content to the site as well.

You can also browse recipes from the following other African Regions:

North Africa West Africa Central Africa East Africa Southern Africa

Mauritius and its Cuisine

Mauritius, (French: Maurice; Mauritian Creole: Moris): officially: Republic of Mauritius (French: République de Maurice), is an island nation off the coast of Madagascar in the Indian Ocean. In addition to the island of Mauritius, the republic includes the islands of St. Brandon, Rodrigues and the Agalega Islands. Mauritius is part of the Mascarene Islands, with the French island of Réunion 200 km to the southwest and the island of Rodrigues 570 km to the East-northeast. The capital and largest city is Port Louis and the island gained independence from Britain on March 12th 1968. Most of the island residents are the descendants of people from the Indian subcontinent. Mauritius also has large immigrant populations from continental Africa, Madagascar, France, Great Britain, and China, among other places. The Indo-Mauritians (when the ethnic groups are combined) form approximately 70% of the total population, the remaining 30% being mostly Creoles. There are approximately 30,000 Mauritians of Chinese descent, from the Hakka, Mandarin, and Cantonese language groups. More than 90% of the Sino-Mauritian community are Roman Catholic; the remainder are largely Buddhist. The official language is English, though French is also widely spoken.

As an Island off the coast of Madagascar in the Indian Ocean Mauritian cuisine has been influenced by traders, slavers, slaves, pirates and adventurers. Specifically the cuisine is influenced by the French, Indians, Malays and Chinese. There is a considerable amount of seafood in Mauritian cookery this is married to an amazingly diverse range of vegetables and fruit. Here you can find foods that are true to their origins and which also form cultural melanges.


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If you can spare $1 then help support this site and change someone's life forever? Learn how and why on the One Million People campaign page. Or donate $10 and get my guide to spices ebook or The Recipes of Africa eBook as a gift for your donation!

The alphabetical list of recipes from Mauritius follows (limited to 100 recipes per page). There are 25 recipes in total:


Page 1 of 1



Bouillon Crabes
(Swimmer Crab Bouillon)
     Origin: Mauritius
Egg Roll Wrappers
     Origin: Mauritius
Mauritian Prawn Curry
     Origin: Mauritius
Carri Tripes Gros Pois
(Butter Bean and Tripe Curry)
     Origin: Mauritius
Gateaux Piments
(Chilli Cakes)
     Origin: Mauritius
Mulku
(Murukku)
     Origin: Mauritius
Carrot, Cucumber and Mango Salas
     Origin: Mauritius
Gigot de Mouton
(Lamb Roast in White Wine)
     Origin: Mauritius
Poisson aux Fines Herbes
(Herbed Fish)
     Origin: Mauritius
Cassoulet Mauricien
(Mauritian Cassoulet)
     Origin: Mauritius
Gratin de Morue
(Salt Cod Gratin)
     Origin: Mauritius
Poisson Salé
(Salt Fish)
     Origin: Mauritius
Chicken Kalya
     Origin: Mauritius
Haiken
(Pork and Prawn Egg Rolls)
     Origin: Mauritius
Salade Chou Chou
(Chako Salad)
     Origin: Mauritius
Chicken Mauritius
     Origin: Mauritius
Lamb with Spinach
     Origin: Mauritius
Salted Fish Rougille
     Origin: Mauritius
Daube de Poulet
(Chicken Daube)
     Origin: Mauritius
Le Chou au Beurre
(Buttered Cabbage)
     Origin: Mauritius
White Cabbage Salad
     Origin: Mauritius
Dholl
     Origin: Mauritius
Mauritian Mango Chutney
     Origin: Mauritius
Dholl Pooris
     Origin: Mauritius
Mauritian Mayonnaise
     Origin: Mauritius

Page 1 of 1



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stefan and zogo small One Million People Campaign
If you can spare $1 then help support this site and change someone's life forever? Learn how and why on the One Million People campaign page. Or donate $10 and get my guide to spices ebook or The Recipes of Africa eBook as a gift for your donation!

The image above shows the entire continent of Africa with East Africa picked out in red. East Africa is formed from nineteen states: 1: Burundi; 2: Comoros; 3: Djibouti; 4: Eritrea; 5: Ethiopia; 6: Kenya; 7: Madagascar; 8: Malawi; 9: Mauritius; 10: Mayotte; 11: Mozambique; 12: Réunion; 13: Rwanda; 14: Seychelles; 15: Somalia; 16: Tanzania; 17: Uganda; 18: Zambia; and 19: Zimbabwe.

This list of Mauritian recipes is brought to you by the One Milion People Campaign please take a few minutes to make a donation to help Liberian/Sierra Leonian refugee rebuild their lives (all donations are made securely via PayPal):

Solution Graphics

The Origins of Biscuits and Cookies

By gwydion | Published 2008-08-22 15:53:26 | 2008 Recipes and Cookery Articles |

Recipe Information:

Learn a little about the origins of British biscuits and American cookies and how these classic baked goods differ from one another. Also presented is a recipe for a classic American chocolate chip cookie and a traditional British tea-time biscuit.

Lamb Recipes - How to Cook with Lamb

By gwydion | Published 2008-11-23 22:37:18 | 2008 Recipes and Cookery Articles |

Recipe Information:

Lamb is one of the sweetest an most versatile of the red meats. Typically it is very tender and lends itself to a whole range of cooking methods. Here you are presented with two classic lamb-based recipes.

The Recipes of Nigeria

By gwydion | Published 2008-08-08 18:05:06 | 2008 Recipes and Cookery Articles |

Recipe Information:

Nigeria has a very vibrant and dynamic culture and this is reflected in the country's food. Staples remain stews ('soups' in West African parlance) and staples based on grains, cassava flour and millet. Here you will see two authentic Nigerian recipes to help you gain a flavour for this country's cuisines.

West African Offal Pepper Soup

By gwydion | Published 2008-02-09 17:55:04 | 2008 Recipes and Cookery Articles |

Recipe Information:

West African cuisine is all based around making the most of all the ingredients available. This is a hearty, cheap and quite spicy stew that makes use those parts of the animal that we in the West tend to ignore - hearts and livers. The dish is very tasty and makes a wonderful accompaniment to rice. It's very cheap to prepare and extremely healthy for you.

Eggs in Cookery - the Magic of Eggs

By gwydion | Published 2008-11-09 09:10:33 | 2008 Recipes and Cookery Articles |

Recipe Information:

The egg is one of nature's finest storage foods, packed with protein and fats. Chickens have been domesticated several times throughout human history and they are mankind's commonest domesticated animal, raised for meat and eggs. Here you will learn a little about eggs, why they are important in cookery and how they have been used throughout the ages.

Review of 'Roman Cookery' by Mark Grant

By gwydion | Published 2008-04-15 18:44:09 | 2008 Recipes and Cookery Articles |

Recipe Information:

Review of 'Roman Cookery' by Dr Mark Gant. How valuable a resource is this? Will it actually teach you to cook the Roman way? Read this review and find out for your self.

Ice Creams and Sorbets – Freezing as a Cooking Technique

By gwydion | Published 2008-05-27 18:59:27 | 2008 Recipes and Cookery Articles |

Recipe Information:

Freezing is often ignored as a cookery technique, yet where would we be without those cold delights of ice creams, sorbets, sherbets and granaches? Here you will find recipes for classic ice cream and a classic sorbet. I hope that you will come to accept that chilling is also is also a valid and vital form of cookery.

Don't Ignore Breakfast

By gwydion | Published 2008-09-26 18:06:13 | 2008 Recipes and Cookery Articles |

Recipe Information:

Breakfast truly is the most important meal of the day and most of us ignore it. It's when the body re-fuels itself for the day and skipping breakfast actually puts the body in 'starvation mode' and actually reduces brain function and makes weight loss more difficult. Breakfast needn't be complicated, but it should involve a balance of grains and fruit. Here are some ides for simple and nutritious breakfast recipes anyone can make.

US and UK Cookery Terms

By gwydion | Published 2008-04-22 22:04:54 | 2008 Recipes and Cookery Articles |

Recipe Information:

If you are from the US or the UK looking at a recipe from the other side of the Atlantic there are probably many unfamiliar terms in the recipes you encounter. This glossary brings together many of the culinary terms that differ between the tow sides of the Atlantic, making it easier for you to understand recipes from the other side of the pond.

Chinese Construction Machinery On the International Market

By William_Blair280 | Published 2009-09-20 18:39:10 | 2009 Recipes and Cookery Articles |

Recipe Information:

The article focuses on the Chinese construction machinery sector, its rapid development and changes that have taken place due to the global economic crisis.


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