Food and Agriculture in Mauritius
Traditional food in mauritius: firstly what is the meaning of traditional foods?
Traditional Foods Are: Foods in their original form, as they were Created-- not modernized, not processed or not packaged. They may be Foods that have a long history of supporting to good health, whole and nutrient-dense. Foods that are simple and basic: meat and poultry, eggs, whole grains, fish, beans and legumes, vegetables, fruit, nuts and seeds, dairy, fats.
HISTORY OF MAURITIUS CUISINE
The cuisine of Mauritius is a blend of Creole, Chinese, European and Indian influences. It is common for a combination of cuisines to form part of the same meal.
Mauritius has had strong ties with French culture throughout its history and was left with a very French "savoir vivre". Even today, the popularity of French dishes like the bouillon, tuna salad,daube, show the prevalence of French culture in Mauritius. As years passed by, some have been adapted to the more exotic ingredients of the island to confer some unique flavor.During the 19th century, after the abolition of slavery, Indian workers who migrated to Mauritius brought their cuisine with them. Those indentured labourers came with their own culinary tradition, depending on the region. Traces of both Northern and Southern Indian cuisine can be found in Mauritius. Some common preparations are curry, chutney, rougaille(tomato paste that is very popular with fish) and pickles, most of which use local ingredients. The Mauritian versions of those dishes have a local flavour and differ, at times considerably, from the original Indian recipes.
The end of the 19th century saw the arrival of Chinese migrants, who came mostly from the south-eastern part of China. They are largely credited with making rice, the staple diet of the island, and making noodles, both steamed and fried, popular. Chinese appetizers such as hakien (local version of the spring roll with a flour batter replacing the traditional rolled wrapping), crispy chicken and
Traditional Foods Are: Foods in their original form, as they were Created-- not modernized, not processed or not packaged. They may be Foods that have a long history of supporting to good health, whole and nutrient-dense. Foods that are simple and basic: meat and poultry, eggs, whole grains, fish, beans and legumes, vegetables, fruit, nuts and seeds, dairy, fats.
HISTORY OF MAURITIUS CUISINE
The cuisine of Mauritius is a blend of Creole, Chinese, European and Indian influences. It is common for a combination of cuisines to form part of the same meal.
Mauritius has had strong ties with French culture throughout its history and was left with a very French "savoir vivre". Even today, the popularity of French dishes like the bouillon, tuna salad,daube, show the prevalence of French culture in Mauritius. As years passed by, some have been adapted to the more exotic ingredients of the island to confer some unique flavor.During the 19th century, after the abolition of slavery, Indian workers who migrated to Mauritius brought their cuisine with them. Those indentured labourers came with their own culinary tradition, depending on the region. Traces of both Northern and Southern Indian cuisine can be found in Mauritius. Some common preparations are curry, chutney, rougaille(tomato paste that is very popular with fish) and pickles, most of which use local ingredients. The Mauritian versions of those dishes have a local flavour and differ, at times considerably, from the original Indian recipes.
The end of the 19th century saw the arrival of Chinese migrants, who came mostly from the south-eastern part of China. They are largely credited with making rice, the staple diet of the island, and making noodles, both steamed and fried, popular. Chinese appetizers such as hakien (local version of the spring roll with a flour batter replacing the traditional rolled wrapping), crispy chicken and