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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 Mauritius .
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.
Mauritius, [a] officially the Republic of Mauritius, [b] is an island country in the Indian Ocean, about 2,000 kilometres (1,100 nautical miles) off the southeastern coast of East Africa, east of Madagascar. It includes the main island (also called Mauritius), as well as Rodrigues, Agaléga, and St. Brandon (Cargados Carajos shoals).
Gravlax, or salmon cured in salt, sugar and dill, is often served as a festive treat. - Magnus Carlsson/imagebank.sweden.se
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From the popular sweet treats to the savoury main meals, here are some of the key foods eaten over the course of the five-day celebration, which this year begins on Tuesday 29 October.
In Mauritius and Rodrigues, octopus, known by its Mauritian Creole name "Ourite" is commonly eaten especially in coastal regions as it is found abundantly in Mauritian waters, although a sharp decline has been observed recently. Popular octopus dishes include the masala octopus curry or boiled octopus in spicy tomato sauce, known as the "Daube".
Food and drink in Mauritius (1 C) L. Languages of Mauritius (1 C, 9 P) M. Mauritius in fiction (3 C) Mass media in Mauritius (11 C, 4 P) Mauritian folk music (1 C) N.