Mauritian Cooking

There’s a reason Mauritian food feels impossible to define.

Our cuisine is a real medley of influences, shaped by centuries of movement, migration, and mingling. From Dutch and Portuguese sailors to French and British colonisers. From African slaves to Chinese migrants and indentured labourers from India. Every group left behind a trail of ingredients, techniques, and flavours – all of which found their way into the Mauritian kitchen.

You’ll spot it in the way we fold history into everything around us – from village names that echo across generations, to the mix of French, Creole, and Bhojpuri words used to describe a dish. Food in Mauritius isn’t just sustenance. It’s survival. It’s story. It’s celebration. You can literally taste the history in almost every bite.

And when you leave home to build a life elsewhere, food becomes one of the last things you cling to. It’s memory, comfort, identity – all wrapped up in a handful of spices.

Because here’s the thing about leaving: it can be full of longing. Longing for a place, for a feeling, for a version of yourself that exists only around certain smells, certain sounds, and certain people – the ones who made those kitchens feel like home.

When I close my eyes, I think of my mum’s gentle hands rubbing spices into chicken like second nature. Of my dad peeling garlic with the radio on in the background. I think of biryani picnics on the beach – packed into old ice cream tubs and eaten with fingers, the grains still warm from the sun.

That’s the kind of memory Happy Bellies was made to hold.

Irrespective of how many thousand miles away you might be from Mauritius' idyllic island vibe and that dreamy turquoise sea-blue, here's a meal that instantly transports me back and never disappoints.

🇲🇺 Mauritian Chicken Curry (easy, satisfying, and soulful)

This one's a weeknight hero. You don’t need a spice grinder or a long prep list. Just a few cupboard staples and a willingness to taste as you go.

Ingredients:

• A dash of oil
• Crushed garlic & ginger
• 1 tbsp of tomato puree or 1 chopped tomato
• Chopped onions
• Curry powder (2–3 tablespoons)
• Water or stock
• Pan-seared chicken (or any protein)
• Optional: dollop of Greek yogurt

Method:

1. Heat oil and gently fry the garlic, ginger, and onions until soft.
2. Add the curry powder and stir. Add a 1/4 cup of of water to form a paste.
3. Add it the tomato and stir until fully incorporated into the paste.
4. Let it all cook down until you see little bubbles popping in the curry paste.
5. Add in your pan-seared protein and cover with water or stock.
6. Simmer until the sauce thickens and the flavour deepens.
7. Optional: add yogurt for creaminess.

Farata (our flaky, comforting flatbread)

Think of this as the Mauritian cousin of the Indian paratha – flaky, slightly chewy, and perfect for scooping up sauces or wiping your plate clean.

How to make it:

• Knead flour with a dash of oil, salt, and water until you have a soft dough.
• Divide into small balls.
• Roll one out, spread a little oil on top, and fold into a square (see image below).
• Let it rest.
• Roll out again.
• Cook on a hot tawa (or a cast iron skillet, I sometimes use a pancake pan as well - not authentic, sure, but it does the job) until golden spots appear.

Serve it with sautéed kale if you're keeping things green. Or go all out with basmati rice and Indian achard (my favourite is pickled garlic!).

There’s something about cooking food from home that’s quietly radical.
It says: I remember. I belong. I carry this with me.

No matter where I am, Mauritius always finds a way to show up in my kitchen.

And I wouldn’t have it any other way.

About me...I'm Lorna Rose and, by day, I work in the tech industry, but in my heart of hearts, I've always been fascinated by the story that food tells. The magic of a well-cooked meal, the way a simple dish can bring people together, spark conversation, and create lasting memories. On Happy Bellies, I set out to explore and find hidden gems, so that I can indulge in telling stories around food that will make you want to go out and create your own foodie adventures.

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Happy Bellies

Where every meal tells a story.

Happy BelliesLorna Rose