Traditional Mauritian Roti and Fillings — Part 3/3: Rougaille Sauce and Coriander (Cilantro) Chutney

Before closing off this series of 3 posts, I have to admit that the idea of jumping on a plane to go and experience the roti from the streets of Mauritius did cross my mind. For sure, this whole series has taken my tastebuds for a little trip back in time, reminiscing about the mouthwatering aromas that steams out upon opening a pack of freshly purchased roti and the intricate flavour delight of biting into a hot roti.

Traditional Mauritian Roti and Fillings — Part 2/3: White Bean Curry

With tomatoes at the heart of the sauce, the typical Mauritian curry is much lighter than coconut milk based sauces. In fact, coconut milk is a less common ingredient in Mauritian-style curries. Quintessentially, the Mauritian curry is a Creole-style sauce with just enough spices for a heart-warming aromatic dish. Despite being much lighter, it is not for the least shy on flavour.

The white bean curry is one of the most common filling that is served with the Mauritian roti that is sold on the streets. While this post is part of a series of three, featuring the traditional Mauritian roti and the fillings that go along with it, you can certainly enjoy this curry over rice too.

Traditional Mauritian Roti and Fillings — Part 1/3: Roti / Farata or Paratha (oil-free version)

Embedded in the local food culture, rotis have been puffing on the Mauritian tawas for decades. Served with a few dollops of the typical white bean curry and rougaille sauce, roti or dal puris are the ultimate street comfort food that also happen to be accidentally vegan.

Spicy and Easy Mauritian-style Jicama, Pineapple and Mango Pickle Recipe

With their wheeled carts ladened with big jars of various pickled fruits and vegetables, the pickle sellers (or 'marchand confits' as we would call them) paint one of the most picturesque scenery of the Mauritian streets, bus stations, beaches or school yards. Like most Mauritians, kids and adults alike, I have an unwavering fondness for these mouthwatering local sour treats that make the eyelids tickle — green mangoes, pineapple, cucumbers, giant green olives, chayotes, ambarella fruit (finally I've been able to find the English name for this local fruit named 'fruit cythère') and jicama being among the most typical ones.

Vegetable Chop Suey with Jicama (Chinese Yam) & Black Beans | Vegan / Vegetarian Recipe

One of the many things I am grateful about for having lived in a few different countries is the exciting discovery of new food items -- vegetables, fruits, grains, beans, legumes -- characteristic to or available in the area. But sometimes what is more fascinating is when you come across a foodstuff that you grew up with and never thought you'd see on the other side of the globe. Sure enough there are the common eatables out there that are basic staples everywhere but I am talking about the more local kind of foodstuffs. The kind that you think would mostly be available in certain areas only.

Peeling and Carving a Pineapple the Mauritian Way (with Video)

Have I ever mentioned that pineapple is my favourite fruit? I think there is nothing quite like this fruit. Well, every fruit is unique in that regard. However, pineapple is one fruit that I really enjoy eating in so many different ways — just plain raw being how I like it best. In Mauritius, they are often sold already peeled and carved with the eyes removed. My dad, who own a fruit stall at the market, would always bring a couple of pineapples home every Sunday. It was almost a tradition and for that reason probably Sundays were my most cherished day of the week as a child. We would sometimes make a quick fruit pickle with pineapple, mango and cucumber spiced up with some green chillies. But most of the time I liked my pineapple just plain, cut along the length with the leaves trimmed but still attached to make a small handle to grab on to. The pineapples that we used to get were smaller and hence the stalk could hold the fruit.