La cuisine authentique de l'île Maurice

Mauritius Moves to the Beat: The Sega Dance The Mauritian Sega Dance is more than just the steps. Its the historical tapestry of enslaved African people and Malagasy people. The music and dance was created with instruments such as the goat-sized drum (ravanne), metal triangles, even coconut shells and utensils transformed into percussion tools. The dance itself is a group performance where the dancers are swaying their hips to the pulsating beat of the ravanne. As the ambience and energy builds up, there are couples who might emerge for a dance, engaging in a joyful moment for them. As the sega roots lie in a fusion of African and Malagasy rhythms, there is also an influence of European such as the polka and waltz music combined together as a fusion to form the Sega beat of the music. Overtime, lyrics shifted to Mauritian Creole language therefore solidifying its connection to the island. https://en.wikipedia.org/wiki/Sega_(genre)#:~:text=Sega%20(Traditional%20Mauritian%20Sega%2C%20Seg

  Alouda: A Refreshing Escape into Mauritian summer Alouda is a cool and refreshing Mauritian beverage that perfectly captures the island's tropical essence. This vibrant mixture of creamy milk, playful textures and sweet flavors embodies the island's spirit of joy and resourcefulness. This chilled beverage is made of milk which is the base of the drink, black basil seeds which swell in water to create a fun and popping sensation, agar-agar jelly and syrup of either vanilla, strawberry or almond to give an amazing texture to the drink. Early Indian immigrants probably brought the concept of Alouda to Mauritius but Mauritians have made it their own by adapting local flavours. This refreshing drink is mostly drunk during the summer season of Mauritius under the Mauritian sun and it is also prepared for special occasions during Christmas and New Year where families really enjoy drinking this cold beverage among themselves. https://www.infoilemaurice.com/en/alouda-das-getrank-schle

  Rougaille Poisson Salé: A savory stew simmering with Mauritian Spirit Rougaille Poisson Salé is a tomato sauce with salted fish and this fragrant tomato-based stew featuring salted fish isn't just about satisfying appetites, but its also a testament of resourcefulness and resilience of Mauritian people. The tomatoes are simmered into a rich sauce, infused with aromatic spices like ginger, garlic, and fragrant herbs like thyme, then the salted fish which is desalted and flaked adds a savory punch that perfectly compliments the tangy tomatoes. This dish is often served with white fluffy rice or even with a side flat pancake breads called "dholl-puris" in Mauritian Creole language. Mauritius is a cultural gumbo of European, African and Asian influences that reflects in this dish perfectly and includes that fusion as well. Rougaille Poisson Salé is a dish enjoyed with families at home, social festive gatherings and its aroma evokes warm memories and a sense of community, br

  Cari Ourite:  A Spicy Dance on the Mauritian Plate Cari Ourite isn't just about the taste, its a cultural experience. It is traditionally served with fluffy rice. It is a dish that transcends social barriers, a common thread that unites people across the island. The octopus curry (cari ourite) is made of turmeric, cumin and fiery chillies which brings a delightful kick and awakens the taste buds with the aromatic curry base. This octopus curry is more than just a meal, its a fiery embrace of the Mauritian sea and its rich culinary heritage of the island. Its origins are likely to blend from European stewing traditions with the seafood expertise of Malagasy people. Overtime the African and Indian influences enriched the base by creating a vibrant curry with tomatoes, onions, spices and often coconut milk as well. Its ingredients consists of: -5-6 tablespoons of oil -1/2 tablespoon of mustard seeds  -1 medium onion slice -3 green chilli -2 tablespoon curry powder -1/2 tablespoon tu

  Poudine Manioc: A sweet bite of Mauritian comfort Poudine Manioc is not just a desert but also a taste of tradition. It is made with grated cassava (manioc), coconut milk and a touch of sweetness as well. This pudding embodies the resourcefulness and rich heritage of the island nation.  The cassava plant was brought by the Portuguese in our island of Mauritus in the 17th century. Then, the Mauritians adopted the plant and then cultured its local taste by adding sugar, vanilla and nutmeg.  It is served warm often with topped coconut for a better texture and it can be served for breakfast or even during snack times. Its ingredients concludes of: -1 cup of coconut milk -1/2 cup of water -1 small cassava plant -75 grams of sugar -1/2 tablespoon of salt At last fresh grated coconut to decorate https://www.indian-ocean.com/local-sweetness-gato-manioc-cassava-cakes/ Here are the instructions on how to make this delicious Mauritian dessert: 1. Peel and wash the cassava, grate it finely. You