Mauritian Food History: From Indentured Workers to Today

Mauritius’s culinary story begins with colonization. The Dutch (1598–1710) introduced sugarcane, while the French (1715–1810) and later the British (1810–1968) laid the foundations for plantation agriculture.

French Legacy

The French brought with them:

• Baguettes and bouillon-based dishes
• Fine pastries and sauces
• Culinary sophistication, particularly among the colonial elite

However, French food was reserved for the few—most islanders cooked simple meals over wood fires using local produce.

Indentured Labor and Culinary Adaptation

After slavery was abolished in 1835, thousands of Indian laborers were brought to Mauritius to work on sugar plantations under the indenture system. Between 1834 and 1920, over 450,000 Indians arrived, mostly from Bihar, Uttar Pradesh, Tamil Nadu, and Andhra Pradesh.

What They Brought:

• Rice and lentils (dal) as daily staples
• Spices: turmeric, cumin, mustard seeds
• Cooking techniques: tempering (tadka), slow-simmering stews, stone grinding

What They Created:

• Dholl puri: Inspired by Indian flatbreads, adapted using local yellow split peas
• Roti with rougaille: A fusion of Indian breads and Creole tomato sauces
• Cari: Curries adapted to island ingredients, less oily, with use of curry leaves and fish

Their recipes were built on thrift, survival, and shared tradition. Often, one-pot meals fed large families with limited means.

Creole Influence and Afro-Mauritian Contributions

The Creole community, largely descended from enslaved Africans, brought bold, rustic, and soulful cooking traditions.

Key Contributions:

• Rougaille: A tomato-based sauce spiced with thyme, garlic, and chili
• Brèdes: Sautéed leafy greens, a staple of subsistence living
• Grilled and smoked meats: Especially fish and sausages
• Use of salted fish and local herbs

Creole cooking emphasized flavor over form, with roots in African, Malagasy, and Caribbean traditions, adapted to what was available on the island.

The Arrival of the Chinese Community

Chinese immigrants came to Mauritius in the 19th century, mainly from Guangdong Province. They opened shops and restaurants, quickly integrating their cuisine into the local diet.

Introduced by the Chinese:

• Mine frite: Fried noodles adapted from chow mein
• Boulettes: Dumplings served in broth
• Sautéed vegetables with soy and oyster sauces
• Steamed buns and Chinese-style congee

Chinese food in Mauritius is less oily and adapted for the Mauritian palate, often mixed with Creole spices and local greens.

Creolization of Cuisine: The Fusion Begins

By the mid-20th century, Mauritian cuisine became defined by its fusion:

• Indian curry spices cooked with Creole methods
• French techniques used in rustic dishes
• Chinese stir-fries flavored with local herbs and chili
• Street snacks that mix influences: samoussas, gato piment, boulettes, fried noodles

Mauritians of all backgrounds began sharing food across cultural lines—through markets, weddings, temples, and workplaces.

Post-Independence Food Identity (1968 Onward)

Independence brought a wave of national pride and cultural recognition. Cuisine became a unifying expression of identity.

Trends Post-1968:

• Local ingredients were celebrated—breadfruit, chayote, moringa
• Street food culture exploded
• Families passed down recipes that blended traditions
• Culinary tourism emerged, showcasing fusion as national heritage

Food became more than sustenance—it became a symbol of cultural resilience and pride.

Mauritian Cuisine Today: Global Yet Grounded

Today, Mauritian food is served everywhere from beachside stalls to fine-dining restaurants. Key trends include:

• Farm-to-table: Sugar estate dining and sustainable sourcing
• Modern Creole cuisine: Elevating traditional dishes with elegant plating
• Vegan and health-conscious adaptations of classics like farata, vindaye, and rougaille
• Diaspora-driven reinterpretations in London, Toronto, and Paris

What hasn’t changed is the love for spice, storytelling, and togetherness through food.

Iconic Dishes Born from History

Dholl Puri is a beloved street food in Mauritius that draws its roots from Indian (specifically Bihari) cuisine. It’s a soft flatbread stuffed with ground yellow split peas and often served with chutneys, rougaille, or pickled vegetables.

Rougaille Saucisse is a flavorful Creole dish with French influence. It’s a rich, tomato-based sausage stew commonly made with local sausages and spiced with thyme, garlic, and chilies.

Vindaye Poisson showcases a fusion of Indian Tamil and Creole traditions. This dish features fish marinated in mustard seeds, turmeric, garlic, and vinegar, creating a tangy, pickled flavor profile.

Mine Frite reflects Chinese culinary influence in Mauritian cuisine. It’s a stir-fried noodle dish prepared with vegetables, soy sauce, and often meat or seafood, popular at street stalls and home kitchens alike.

Cari Zourite is a Creole favorite with African roots, consisting of octopus simmered in a fragrant curry made with garlic, thyme, turmeric, and other island spices, highlighting the multicultural depth of Mauritian cooking.

Mauritian cuisine is not the product of one culture—but many. It’s a living, evolving archive of survival, adaptation, and exchange. What began as modest meals prepared by indentured workers, enslaved cooks, and immigrant traders has become a globally admired food culture.

Every bite of a gateau piment, every spoonful of rougaille, carries the story of a people shaped by movement, memory, and resilience. Join a Hi DMC curated food heritage tour. Visit local markets, cook with Mauritian grandmothers, and hear the stories behind every spice. Contact us today to experience the island’s edible history.

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