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A Mauritian Creole dish of curry with rice and a salad. The cuisine of Mauritius is greatly influenced by the tropical location of the island as well as the cultural diversity which characterizes the country. [1] Mauritian cuisine is a blend of African, Chinese, European (mainly French) and Indian (mainly Bhojpuri) influences in the history of ...
Méchoui Thieboudienne in Mauritania. Traditional Mauritanian dishes include: Thieboudienne (cheb-u-jin), a coastal dish of fish and rice, is considered the national dish of Mauritania, served in a white and red sauce, usually made from tomatoes [3]
Name in Mauritius Mandarin Chinese English Description Image Bol renversé (lit. ' upside down bowl ') Magic bowl [3] [4] Rice-based dish served with a stir-fry sauce, similar to chop suey. Can contain meat, poultry, vegetables such as bok choy, and mushrooms. Usually topped with a fried egg. Briyani porc [5] Pork biryani
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.
Prawn rougaille is a Mauritian dish which is usually cooked with king prawns in a rougaille sauce. [1] Method. Firstly, ...
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A published recipe for Minnesota-style chow mein includes generous portions of celery and bean sprouts. [18] [19] Another Minnesotan variant includes ground beef and cream of mushroom soup. [20] In Louisiana, "Cajun chow mein" is actually a noodle-less rice dish that is a variation of jambalaya. [21] [22]
Mauritian creole Gato lalune Yueguangbing ( Chinese : 月光饼 ; lit. 'moonlight biscuit'), also called moonlight cake , Hakka mooncake , and sometimes referred as Hakka mooncake biscuits [ 1 ] or Hakka Moonlight cake in English, is a form of traditional mooncake of Hakka origins.