Recipes from Mauritius

Celebrating the island's Independence today with some of my favourites

Today, as we celebrate Mauritian Independence Day, the distance between me and the island feels more poignant than ever. Living in the suburbs of the UK, thousands of miles away from the turquoise waters and sandy shores that define Mauritius, I tend to find solace in the culinary treasures from the island.

For me, Mauritius isn't just a dot on the map; it's a kaleidoscope of memories growing up with a melting pot of cultures and a source of unwavering pride.

Cooking food from my second home has become more than just a culinary endeavor; it's a journey of self-exploration, a celebration of my roots, and a testament to the profound connection between food, culture, and personal narrative.

When I was writing my cookbook, I not only preserved the recipes of my second homeland but also embarked on a voyage of self-discovery, one that continues to enrich my understanding of both the island and myself. But I could go into this more and that would be a whole other story (or if you just buy my book it’s all in there!)

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Mauritius Independence in a Nutshell

Mauritian Independence Day, celebrated on March 12th, marks the day in 1968 when it gained independence from British colonial rule. After years of struggle and advocacy, they finally achieved sovereignty, becoming a self-governing nation. This day is a time for Mauritians to reflect on their history, honor the sacrifices made by their ancestors, and celebrate their cultural identity and national pride.

It's a day filled with festivities, parades, cultural performances, and flag-raising ceremonies, reminding citizens of the importance of unity and independence in shaping their collective destiny.

Today has made me think of my journey over the last ten years that started with championing Mauritian cuisine here in the UK. I wanted to share some of my favourites with you to mark this occasion.

Chicken Daube is a beloved dish in Mauritius, reflecting the island's diverse culinary heritage. It typically consists of chicken marinated in a blend of spices such as cloves, cinnamon, ginger, and garlic, then slowly simmered with onions, tomatoes, and potatoes until tender. The result is a rich and flavorful stew with a hint of sweetness from the caramelized onions and tomatoes.

Coconut Fish Curry is another popular dish that showcases the tropical flavors of Mauritius. Fresh fish, often locally caught, is simmered in a fragrant curry sauce made with coconut milk, onions, garlic, ginger, and a blend of spices such as turmeric, cumin, and coriander. The coconut milk adds a creamy richness to the curry while balancing the spices with its subtle sweetness.

Mauritian Style Chicken Curry - a fragrant recipe with green peas and add some potatoes in there too. This recipe I learnt from my mum and have made it many times for customers and friends! It’s a delightful fusion of flavors, reflecting the island's diverse cultural influences. Tender pieces of chicken are simmered in a fragrant curry sauce made with a blend of spices such as turmeric, cumin, coriander, and ginger, creating a rich and aromatic dish. Onions, garlic, and tomatoes add depth to the curry, while potatoes or vegetables like carrots and peas provide texture and balance.

Gateaux Piment (Chilli Lentil Balls)

Makes 25 balls

Prep: 15 mins, plus overnight soaking
Cook: under 5 mins per batch

200g yellow split peas
3 spring onions, finely chopped
2 tbsp finely chopped coriander
2–3 green chillies, finely chopped
1 tsp salt
Freshly ground black pepper
1 litre vegetable oil, for deep frying

Place the yellow split peas in a large bowl and cover with cold water. Leave to sit overnight and soak. The peas should have puffed up slightly and the water reduced by the next morning. Drain them well and tip into a food processor. Blitz until the peas are a coarse paste and clump together. Tip the crushed peas into a large mixing bowl and add all the other ingredients apart from the oil. Combine well with a spoon.

Take a tablespoon of the mixture in your hands and, pressing firmly, form into a ball shape (about the size of a golf ball). Each will weigh around 25g and you should get 25 balls. Repeat with the remaining mixture and place them all on a plate ready to be fried.

Pour the vegetable oil into a deep, heavy-based saucepan or deep fat fryer and heat to 180°C. You can tell when the oil is the right temperature by dropping a small cube of bread into the oil. If it browns evenly in 30 seconds then it is ready. When the oil is hot enough, carefully drop in the balls (about four or five at a time, to prevent overcrowding in the pan).

The fritters should sizzle in the oil. Using a fork or a slotted spoon gently move them around so they colour evenly. It will take a couple of minutes until they are golden brown and cooked throughout. If they brown too quickly, reduce the heat slightly to make sure they cook inside.

Drain on a wire rack with kitchen paper underneath to catch any excess oil. Serve with Coriander green chilli chutney or crushed into a crusty white baguette.

I hope you get to make some of these recipes at home! Please do message me or share your photos :)

Selina x