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A food market in Port Louis. The most common vegetables used in Mauritian cuisine are tomatoes, onions, lalo (okra), brinzel (), chou chou (), lay and pima (). [2] Rice and seafoods including salted fish, smoked blue marlin, shrimp, octopus, prawns, and crayfish (called "camaron") are also staple ingredients used in Mauritian cuisine.
Name in Mauritius Mandarin Chinese English Description Image Dizef rouge [1] [2]: 103 : 紅蛋, 紅雞蛋 Chinese red eggs: Hard boiled egg, dyed red and eaten with pickled ginger; shared with family members during a child's one-month old celebration.
Prawn rougaille is a Mauritian dish which is usually cooked with king prawns in a rougaille sauce. [1] ... Cuisine of Mauritius; List of shrimp dishes; References
There is an overlap with Moroccan cuisine in the north and Senegalese cuisine in the south. [1] French colonial influence (Mauritania was a colony until 1960) has also played a role in influencing the cuisine of the relatively isolated land. [1] Alcohol is prohibited in the Muslim faith and its sale is largely limited to hotels.
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Mauritius is a multi-ethnic, multilingual and a plural society with a population composed mainly of four major ethnic and religious groups. It is often depicted as a "rainbow nation". [1] [2] The island of Mauritius did not have any indigenous population and has been characterized by successive waves of European colonization and multiple ...
It is a classical Sino-Mauritian dish which is eaten by all Mauritians regardless of ethnicity, [71] reflecting the influence of Chinese and Sino-Mauritian community despite being one the smallest community on the island. [69] [72] It is a very common street food and can be found in almost all restaurants on the island. [73] [71] [69]
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