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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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Mauritian families often consider dinner at an Asian restaurant a treat. Along the years, each of the country's communities has adapted and mixed each other's cuisine to their liking. The production of rum is common throughout the island. [citation needed] Sugar cane was first introduced on the island when the Dutch colonised it in 1638. Even ...
Mauritian cuisine (27 P) ... 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)