A tropical trio of salt fish fried rice in tomato sauce, a Creole chicken and fried potato stew and fried cassava-coconut patties with a mango salsa
The sapphire waters and powder-white beaches of Mauritius feel a very long way away right now, I know, but the particular power of people, food, recipes and stories can transport us there, at least in our imaginations. I may not be making it to Mauritius any time soon, but I am lucky that a ray of Mauritian sunshine recently joined my test kitchen team in the form of Chaya Pugh. She arrives every day with a flower tucked behind her ear (quite often literally), a seemingly endless array of bright leggings and a love of colourful, spicy, tropical flavours.
Mauritian food takes inspiration from every corner of the world, because of all the different peoples who settled on the island and who brought their native dishes with them. The cuisine is an easy marriage between Creole, Indian, south Indian, African, Chinese, Arabic, Caribbean and even South American. That’s a lot of people and a lot of food, recipes and stories. The result is uniquely, deliciously Mauritian. Transport yourself …
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