3 dishes people actually cook in Mauritius: what they are, how long they take, and what you need to buy.
What can you cook from Mauritius? 3 traditional Mauritius dishes, from Rougaille (55 min, the quickest) to Dholl puri (870 min, the longest). Each recipe is written step by step with full ingredient lists, free to read.
Mauritius on the map. Drag to spin the planet.
Fried potatoes cooked inside the marinated chicken under parboiled rice, in a pot sealed shut so the steam never escapes.
A Mauritian flatbread whose filling is not a paste but yellow split peas ground to a dry crumbly powder, with turmeric colouring both pea and dough.
A thick Mauritian tomato stew built on thyme and curry leaves, most often made with smoked creole sausages.
Copper documents three dishes from Mauritius: Biryani, Dholl puri and Rougaille. Coriander and garlic each appear in more than one recipe. All three are boiled. Not one needs an oven — they cook entirely on the hob. Between them they use 26 different ingredients.
The three recipes need 26 ingredients between them, of which 3 are shared by more than one dish. Coriander the hardest to find: of the 586 dishes in Copper's atlas, 14 use coriander. Every ingredient list on this page is complete, with quantities, and free to read.
Rougaille is the quickest at 55 minutes. Dholl puri is the longest at 870 minutes, most of it unattended. The median is 360 minutes — a weekend dish rather than a weeknight one.
Rougaille is rated easy — start there. The full method is on its recipe page, step by step, free to read.
Mauritius is part of East African.
Countries close to Mauritius on the globe — and close on the plate.
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