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Creole Recipes from Mauritius
Rougaille, vindaye, cari and the everyday cooking of Mauritian kitchens.
Creole cooking is the daily food of Mauritius: tomato rougaille simmered with thyme and curry leaves, turmeric-heavy vindaye, octopus cari, smoked marlin, and a plate of rice with lentils and chutney beside it. Nothing here needs specialist equipment — a heavy pan, a good masala and patience with the onions will get you most of the way.
These recipes are written the way they are cooked at home in Mauritius, with local measurements and ingredients you can buy at any bazaar. Start with rougaille saucisses or cari poulet if you are new to Creole food, then work up to vindaye poisson and the slower Sunday dishes.
Creole recipes
How to cook Creole food at home
Most Creole dishes start the same way: onions softened slowly, then garlic, ginger and masala fried until the raw smell goes, then tomatoes cooked down before anything else joins the pan. Fresh thyme and curry leaves go in early, coriander at the very end. Serve with plain rice, a bowl of dholl, a chilli chutney and a simple salad of cucumber and tomato.
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Creole recipes in Mauritius
Looking for authentic Mauritian Creole recipes? This page collects the island's core dishes — rougaille, vindaye, cari, salades and the sides that go with them — each with ingredients, method and photos, so you can cook Creole food in Mauritius or anywhere else.