Celtnet Mauritian Recipes and Cookery, 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 make a vailable a number of ancient texts (particularly those relating to recipes) available for free on this site.

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.



The alphabetical list of recipes from Mauritius follows (limited to 100 recipes per page). There are 43 recipes in total:


Page 1 of 1



Accras de Poisson
(Fish Fritters)
     Origin: Mauritius
Dholl
     Origin: Mauritius
Mulku
(Murukku)
     Origin: Mauritius
Biriani de Poulet
(Chicken Biriani)
     Origin: Mauritius
Dholl Pooris
     Origin: Mauritius
Pâtissons Farcis
(Stuffed Squash)
     Origin: Mauritius
Bouillabaisse Créole
     Origin: Mauritius
Egg Roll Wrappers
     Origin: Mauritius
Poisson aux Fines Herbes
(Herbed Fish)
     Origin: Mauritius
Bouillon Crabes
(Swimmer Crab Bouillon)
     Origin: Mauritius
Fricassée de Coq
(Chicken Fricassee)
     Origin: Mauritius
Poisson Salé
(Salt Fish)
     Origin: Mauritius
Bouillon de Petits Crabes
(Stew of Small Crabs)
     Origin: Mauritius
Gâteaux Piment
(Chilli Cakes)
     Origin: Mauritius
Poudre de Colombo
     Origin: Mauritius
Carri Tripes Gros Pois
(Butter Bean and Tripe Curry)
     Origin: Mauritius
Gateaux Piments
(Chilli Cakes)
     Origin: Mauritius
Rougaille Boudin
(Black Pudding in Tomato Sauce)
     Origin: Mauritius
Carrot, Cucumber and Mango Salas
     Origin: Mauritius
Gigot de Chèvre
(Goat Roast in White Wine)
     Origin: Mauritius
Salad Palmiste
(Heart of Palm Salad)
     Origin: Mauritius
Cassoulet Mauricien
(Mauritian Cassoulet)
     Origin: Mauritius
Gigot de Mouton
(Lamb Roast in White Wine)
     Origin: Mauritius
Salade Chou Chou
(Chako Salad)
     Origin: Mauritius
Cat Cat Manioc
(Cassava Casserole)
     Origin: Mauritius
Gratin de Morue
(Salt Cod Gratin)
     Origin: Mauritius
Salade de Poulpe
(Octopus Salad)
     Origin: Mauritius
Chicken Kalya
     Origin: Mauritius
Haiken
(Pork and Prawn Egg Rolls)
     Origin: Mauritius
Salted Fish Rougille
     Origin: Mauritius
Chicken Mauritius
     Origin: Mauritius
Lamb with Spinach
     Origin: Mauritius
Soupe Moulougtany
(Mauritian Mulligatawny Soup)
     Origin: Mauritius
Colombo d'Agneau à la Mauricienne
(Mauritian-style Colombo of Lamb)
     Origin: Mauritius
Le Chou au Beurre
(Buttered Cabbage)
     Origin: Mauritius
Travers de Porc Grillé
(Barbecued Ribs of Pork)
     Origin: Mauritius
Colombo de Martinique
     Origin: Mauritius
Mauritian Mango Chutney
     Origin: Mauritius
White Cabbage Salad
     Origin: Mauritius
Curry de Boeuf
(Beef Curry)
     Origin: Mauritius
Mauritian Mayonnaise
     Origin: Mauritius
Daube de Poulet
(Chicken Daube)
     Origin: Mauritius
Mauritian Prawn Curry
     Origin: Mauritius

Page 1 of 1



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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 that aims to make a range of old and ancient recipe books freely available on the web. If you can spare a little time, then please help support this site (all donations are made securely via PayPal):

Solution Graphics

Making the Most of Chicken - Chicken Recipes

By gwydion | Published 2008-10-23 14:36:25 | 2008 Recipes and Cookery Articles |

Recipe Information: 35

Chicken is perhaps one of the most versatile meats available to the cook. Partly because chickens grow quickly but also because chicken meat, if cooked properly, remains tender and succulent during the cooking process. Chicken also lends itself to a vast array of cooking methods from stewing to roasting. Here you will learn a little about chickens and chicken meats along with two classic chicken recipes.

Methods Of Preparing Tea

By Jenny Tompsona | Published 2011-12-01 02:40:35 | 2011 Recipes and Cookery Articles |

Recipe Information: 114

Different cultures have various methods used for tea preparation. Learn more about them.

The Origins of Biscuits and Cookies

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

Recipe Information: 35

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.

Traditional Barbecue Recipes

By gwydion | Published 2008-11-19 18:37:55 | 2008 Recipes and Cookery Articles |

Recipe Information: 35

Barbecuing, or cooking meat directly above a flame, is a very traditional cooking method and probably represents humanity's oldest cooking technique. There is nothing like a summer outdoor barbecue and here you will find recipes for a classic kebab and sticky ribs both designed to make the most out of barbecuing.

Fair Trade Coffee - See What You've Been Missing

By Ray Forrest | Published 2011-12-20 17:31:16 | 2011 Recipes and Cookery Articles |

Recipe Information: 56

You have probably been hearing a lot about fair trade coffee recently, and now you are wondering why exactly you should choose to purchase it.

How to Prepare a Dungeness Crab

By gwydion | Published 2010-11-06 00:38:03 | 2010 Recipes and Cookery Articles |

Recipe Information: 115

The Dungeness crab is one of the Thanksgiving staples along the the West Coast of the United States, as the crab is in season during November. Here you will find out how to prepare the crab ready for use in a range of other recipes.

Classic Recipes from Scotland

By gwydion | Published 2008-05-29 21:42:59 | 2008 Recipes and Cookery Articles |

Recipe Information: 35

Scottish cookery swings from the essential spartan nature of Highland Cookery, where the most is made of scant ingredients, to the richness of the recipes of the East Coast ports and border towns. Despite its reputation as something of a joke (which is, at least partially, deserved) Scottish cookery is alive and vibrant and represents a fusion of good ingredients, old recipes and modern techniques. Here, recipes are provided for a traditional highland meal and this is contrasted with a traditional rich cake.

Keurig Sells Great Single Serving Coffee Makers

By Jenny Tompsona | Published 2011-12-18 03:43:19 | 2011 Recipes and Cookery Articles |

Recipe Information: 114

Coffee makers are used by millions of people. A Keurig coffee maker gets the job done fast.

Everything You Need To Know About Organic Coffee

By Ray Forrest | Published 2011-11-24 06:51:53 | 2011 Recipes and Cookery Articles |

Recipe Information: 56

Natural foods are otherwise known as organic foods, and they are produced strictly through natural methods rather than modern synthetic processes. When it comes to organic foods, there are many different options that have become widely popular worldwide.

Review of 'Leiths Cookery Bible'

By gwydion | Published 2008-04-15 18:54:39 | 2008 Recipes and Cookery Articles |

Recipe Information: 66

Prue Leiths' 'Leiths Cookery Bible' is one of those books that you never new you couldn't do without. It is the one cookery book that you need on your bookshelf (not that it will stay there very long). To find out why this book is so indispensible why not read the review now?


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