We were at Péreybère on Sunday as delightfully narrated by Gavin on his blog. There, after some swimming and kayaking, we indulged ourselves (twice!) in some “glaçon rapé” (pictured above). It’s basically, in case you are not from Mauritius, ice served with different kinds of syrup.
I may be wrong but I think “glaçon rapé” is typically Mauritian. I don’t remember seeing something similar in other countries.
Another example might be “mine-bouillie carri gros-pois” (boiled noodles with beans curry). Granted, many have never tasted it. But I can tell that this bizarre combination tastes very nice. Just ask Kavi, Begum and Christina who are converts now!
Yet another example is the “dholl puri” which is one of the staple food of many of us at lunchtime. It’s a kind of pancake with a mixture of different curries and chili. I didn’t see anything similar when I visited India.
Can you think of other examples of food only found in Mauritius?
(“Glaçon rapé” photo by G@V!N)
Popularity: 4% [?]
March 16th, 2008 at 17:23
glacon rapE = snow cone?
i really don’t know the origin of dholl puri? but i like to see it as derived from indian stuff parathas.. with dholl as stuffing
March 16th, 2008 at 18:23
‘Glaçon rapé’ is mot typically Mauritian. It’s available in other parts of the world too. Just search for ’shaved ice.’
March 16th, 2008 at 21:05
Yeh!!!
We got three more ‘adeptes pour mine bouillie Gros-pois’ – the team is growing…
Actually you forgot about the Cold ‘Tamarind Juice’.
It does so much good during these hot summer days.
If we continue like this – Algoo Snack (which is where we go to eat Mine Bouillie Gros pois) will soon deliver to CSE Department at Reduit, as we will become Prime Customers.
March 16th, 2008 at 23:34
Shaved ice…
Seem to be the same thing. Must have developed in parallel in many countries (I don’t think people selling that kind of low-tech thing ever met…)
As for cold tamarind juice, Gavin, I guess this exists where you have tamarind trees like in Madagascar, Sudan, Egypt, Mexico, part of the US, Cuba, India and Persia in general.
March 17th, 2008 at 08:39
Actually in Singapore too they have a version of ‘glacon raper’ called ‘ice kachang’ , but it’s not served on a stick like in Mauritius, rather in bowls, and below it they put other other stuff like jelly, corn and red beans.
And dhal puri, i was heartbroken when i learnt it’s really not only found in Mauritius, apparently Trinidad prides itself for having dhal puri as a ‘typical trinidadian dish’ – looks the same, tastes the same and venerated in the same way dhal puris are in Mauritius.
March 18th, 2008 at 07:24
shaved ice is often found in Hawaiian beaches as well
But the way of presenting it with a little wooden stick is typically Mauritian 
March 18th, 2008 at 09:36
mine bouille gros pois! :s
li bon?
March 18th, 2008 at 09:58
Gato pima? Halim? Or does they come from India?
Two thumbs up for fusion cuisine!!
Funny how food once considered as cheap by our grandparents (such as dipain maison, rougaille poisson salé and lentils) are now considered as delicacies in the coolest restaurants!
March 18th, 2008 at 22:39
To Chouaïbe:
Yep. It’s eatable. I prefer mine bouillie with meat or chicken but the gros pois is nice… from time to time.
To David:
True. Rougaille poisson salé is a delicacy now
March 19th, 2008 at 04:51
i think we used to call ‘glacon rape’ ‘coco piker.’ i could be wrong. first time i am hearing about ‘gros pois’ with mine boui. but other typical mauritian food is : rougaille poisson sale, muluktani or halim (might originate from india).
March 19th, 2008 at 17:13
I prefer the typical mauritian dish:di riz blanc, sachini pomme de terre/coco, rougaille, bouillon and lalo + SALAD.
When I was in India, I was fed up of eating Fast food or spicy oily food. Even their coke: Thumps up has a spicy taste. But in India, the Cane juice is popular. Its weird in Mauritius, where sugar is our pillar of the economy (which is becoming no longer the case), only at Caudan (near MCB) that we have the cane juice. Only in Delhi that we went to a restaurant that a “prototype” of such typical dish was found.
March 19th, 2008 at 17:54
Glacon Rape is pretty much availible where you can get ice and something to crush and flavour it with . popular flavours you should try are Baileys ( loads and loads in a cup- kind of like a dip), Vodka is a real classic with a hint of lemon…. strangely though; i cant think of any NON- alcoholic ideas….
anyhow since you were in Perrey Bere- you should have given me a call ( you can edit the last line)
March 19th, 2008 at 21:13
Eta Nirish!
C’est vrai ki to reste le Nord asterla! Lot coup mo Péreybère, mo sire mo pou téléphone toi.
Quand nou mette ene bon plan la? Phoenix dans frigidaire déjà ek gagak pé cuit
March 19th, 2008 at 23:00
avinash just mentionned smtg
labiere phoenix ek blue marlin..nou labiere vraimeme apart net..letan mo ti la chine..mo ti p boire labiere sinois..ek oci ban mark international..mais kouma mne rentre dans avion pou retoure..pena nanien ki kav remplace ene bon phoenix bien glacer..
ek oci..mine frite kouma nou konne li ici dans maurice..li typiquement mauricien..mne ale la chine..mone roder partout..sa kaliter mine frite la pena labas..fried noodle pena nanien a fr ek seki nou ena la..
lot fois la mne trouve manz ene zaffaire dans ene lotel..mo pas rapel kouma li appeler..carry poisson ek mangue..ti mari bon..
apres foder pas nou blier nou ti poisson corn ek so satini bringelle ( ek so ban bouteil par derriere) puiske nou p koz corn meme..kifer pas ene ti cari? (koike mo pas trop trop content sa..)
apart glacon raper..ena oci ban marchand sorbet fait maison..mo rapel dans rose hill ena ene..fr ene lepok mo pann ale par labas..
apres ena oci..baja champs de mars (mo konne li koumsa akoz lontant kan ti p ale lecourse..pas ti p gagne comprend si pas manz baja dans champ de mars)..ek ena so gato piment..samousa..dipain frire…
apres ena oci alouda pillay dans bazar port louis..
arg!!! tout sala p fr moi gagne faim!!!
March 20th, 2008 at 21:32
pas drole les mauriciens sont parmis bane personnes les plus malades au monde (la sante) :p diabete, tension, cardiac, quoi d’autre?
March 22nd, 2008 at 14:57
March 23rd, 2008 at 03:48
Lucky are those who love Mauritian food and are still living in Mauritius.
It’s a good thing my wife and I both love to cook. We live in a small town and if we want a “coutia mangue” or a “roti” and everything that goes with it, we need to make them from scratch.
You should see the faces of some of my coworkers when I show them my bread with “coutia mangue.” They have the hardest time understanding how I can eat bread with mango
Talking about mangoes, a nice “mangue confit” would be nice.
March 24th, 2008 at 19:08
btw avinash, whr do u recommend us to get this famous mine bouillie gros pois?
March 25th, 2008 at 13:29
Hi Sundeep,
We normally indulge at Algoo Snack in Saint Pierre.
March 25th, 2008 at 22:07
Hi Sundeep, you can also mix different stuff with your mine bouille….. Its a bit like Dell, you can customize and personalise!!!
Do not forget the Tamarind Juice and the Halim as well!!!
April 21st, 2008 at 20:55
Mine Bouille Gros Pois ena Reduit osi
Those who come to uni early should try “Mine Bouille Halim”, pli bon ki sa pena
telma li bon avan 0900 fini :S
May 6th, 2008 at 18:07
The most commonly served in Mauritius, and tasty dishes include Creole rougailles, Indian curries and biryanis, Chinese “mine frite”, and French “gratin de crabes sur coeur de palmiste”. All these are part of the cuisine of Mauritius.
Bt me wnt 2 no more on the daily food zat we eat!!
Any info??
May 19th, 2008 at 21:44
how do you make dahl purri… i have seen may recipies however when ever i try to make it i cant get it to be as good as the one in Mauritius any help would be gretaly appreiciated thanx to all!!!!!!
May 20th, 2008 at 07:32
I don’t personally know how to make dholl puris. I’ll try to ask.
May 23rd, 2008 at 11:02
pou mwa 1 typical mauritian c dhall pitha ek satini cotomili ou diri bouillion brede ek satini coco!!!!! woaw
May 23rd, 2008 at 11:06
ingredients pou dhall puri
farine, dhall gramme ek couleur
met dhall bouille avk dlo couleur
entre temp
petrire lafarine avk dlo couleur
kan dhall fini bouillion
craze dhall la
lerla
fer ti loya
rempli dhall la la dan
belo loya la
then met lor tawa
pass de huile
June 23rd, 2008 at 20:26
do some know the receipe of mauritian poulet kebab!
June 23rd, 2008 at 20:27
or what they in the marinade of the poulet.
July 12th, 2008 at 16:17
Hi friends,im mtian leavng in india in a village in chennai,life iz vry hard here,smetimes ufeel 2eat ur mtian food but ze ingredient rhard 2find,until now didnt c glaçon rape,but other parts of india,or in cities its available,by ze way was lookng 4mtian (roti poule)n reach here,liked it.
October 27th, 2008 at 22:10
hello am shahen algoo,Algoo & Sons Snack is for my dad and i can tell you that the mine bouillie gros pois is the best…please come…you will like it…
October 27th, 2008 at 23:20
Hi Shahen,
Tell you dad I’ve done some free publicity for him
October 28th, 2008 at 16:49
LOL!
November 17th, 2008 at 12:25
fnx a lot avinash…;)
November 17th, 2008 at 20:20
shaved ice is found in many parts of the world even in Chile and Peru ! with a stick too. As for dholl puri, there is a thick version in Up ( Uttar Pradesh) and they make it on Shakranti. I have eaten it. Trinidad’s version is more of a farata. I have eaten it too by the beach with fish curry. Rougaille Snoek is a typical provencal dish except that there they use salted cod. Recently while I was in the French Caribbeans, I made it for my French friends. In Vietnam and Cambodia, they eat all variety of leafy greens in a clear broth stock of garlic and ginger. I have eaten bouillon bredes chouchou, giraumon, cresson, patate douce, manioc etc, in Vietnam. As for chatini coco and cotomili, they are also found in India and Trinidad as well as Guyana. Actually I ate dholl puri, giraumon, carri pomme de terre et gros pois in Georgetown, Guyana ! But among all I think the mauritian samousa is unique. Halim is also different from similar soups, there is a Tunisian one resembling it, I had it while in Paris. I cannot remember the name, but it is in 20eme. The restaurant. While in Istanbul, I had a similar one there too but with much red lentils and served with plain yoghurt. The seven curries served in traditional hindu weddings sadly has its sister in Trinidad, along with takkar too ! The best example of a typical mauritian dish is probably the briyani. No version is any close to the local one. Not even the best hyderabadi one … another almost extinct institution is probably the gajacks that are served in local ‘taverne’ in Mauritians. Algoo knows probably what I am talking about. If any Port Louisian is on board, the should know about ‘l’hotel pakistan’ and its famous snacks, one of them being catelesse poulet on a stick. There is a close Vietnamese version I came by but it did not have the same spices. Tamarind juice is found in SE Asia. The basic massala spices of local mauritian curries is unmatched with its alike. The flavour is unique. The massaley in Reunion comes close … and recently while in the French Caribbeans, had the local dish there : goat curry with pigeon peas and rice washed down by the local beer ‘ President’ ! Tekwa is typical mauritian too and the best I have eaten is at the UoM canteen.
November 18th, 2008 at 07:37
Thanks a lot carriad for this great comment!
November 18th, 2008 at 08:02
To Patric :
For mauritian poulet kebab :
spices to be blended together – ginger, garlic, cumin, cardamom, cinnamon, cloves and yoghurt. Marinate the chicken in the paste for 6 hrs. Roast on skewers, or bake. You can also dip the pieces in beaten eggs and coat in breadcrumbs, shallow fry. Drain and serve with mint sauce and red mazavaroo. A nice fresh baguette standing nearby would be great !
November 18th, 2008 at 08:44
Cheers Avi !
December 13th, 2008 at 19:27
Hahaha Shahen is doing some advertising for the snack. Soon it will be Algoo Snack Pvt. Ltd.:p
January 13th, 2009 at 04:26
Dholl puri is originated from beharr. Mauritians have modified the recipe a little bit. ‘Barf ka gola’ – glacon rape is also originated from India. Gros poid on noodle is Hakka Food – mixture of indian and chinese food.
February 21st, 2009 at 05:57
Zotte faire moi baver quand mo lire sa bane commentaire lor plat moricien. For those who know Algoo might also pay a visit to the chinese shop at the intersection of Petit verger/L’Agrement road. His mine bouillie gros pois,achard legumes avec ene la soupe lentille mari rentrer. I’m in Vancouver and let me tell you that the food here is really awfull. Home sweet home:)
February 21st, 2009 at 12:06
The food may be awful but Vancouver sure looks like a beautiful city
February 26th, 2009 at 00:15
o moin enan ban dimoune koner keT sa mine bouille gros pois lol
top sa mo dir!!:0)
thnks avinash pou sa post la!!
ey btw kebab moris ggner zis moris sa non??
pan truv sa ailleur!!
February 26th, 2009 at 00:18
de lux, seven seas, green island, blue diamond, divin letchi ek la bierre phoenix unik dan moris nah!!
March 1st, 2009 at 22:26
bjr, s ki kiken cone fr takkar? mo p rode so recette. merci
March 2nd, 2009 at 06:33
I’ll try to ask.
April 17th, 2009 at 11:57
ene la list pa exhautive pou baver pou banne c ki pa moris:
L’entree: baddia champ de mars, baddia piment, gato arouille kot mike,
Satini: la peau pipangaille, pomme d’amour, bringelle, gato piment, cotomili
Plat: karry coq ar farata, karry poisson farata kot Mike snack la rue entrecasteaux PL, Rougaille bomli, Mine bouille saumon, rougaille snouek ou poisson blanc la rue la Corderie, corne frire, catelesse tricycle derier Barclays PL ek bazaar, karry zak,, curry barry, dal pouri chapeau la pailles, vivi ek deva, chevrette sec dans karry arouille, karry moteur, salmi lievre, ourite safrane, bouillon brede mouroom, brede chouchou, baton morrom(malerer kontent manzer), vindaille poisson avec zoyon toupi, la daube poulet cuit dan vier marmite, carry poisson dna vier karaye noir, Deg briani, grillade agneau.
Achard: Margoze, pomme vert, bilimbi , piment chevrette, ail, mangue, zolive, bilimbi ki p sec pou met zassar
Boisson/ dessert: Alouda Pillay, zi tamari (avec tamari cokin pli top encore), soucette tamarin. gato la cire, dilait safran, coco, la biere phoenix glacer/pression kot Keg N Marlin avan gagne la paye.
Ajouter encore si enan
May 22nd, 2009 at 19:46
Hmm, Mauritian food is indeed very delicious and speaks out many and colours as a nation (if i dare say) I am actually working on a project on food as a strong unifying force in Mauritius and would appreciate reaction from you people:) anything that could be of help!
June 16th, 2009 at 00:09
Bon dieu pour puni zotte si zotte continue faire peche excite mo l’apetit coume sa…Bon banne Trinidadien dans Canada-Toronto dire zotte qui invente Dhall pouri menti sorti Bihar.Ici nous ena mange Hakka un peu couma Maurice banne sinoi sorti dans calcutta mais bien bon pou nana.Apres longtemp dans port louis ti ena un bougre ti apele Aya ti vende Halim et mange cote la poste so Halim ti bien bien mo pas fine trouve plus bon,apre li vende lor bicyclete cote bazar so mange fini bien bonheur 11- midi perna.Li ti faire cari tortue ti bien bon so gras couleur vert. mo pas conne si li encore la mo pe cause 12-13 ans de cela.so piment ti bon
June 16th, 2009 at 00:23
Hey guys,
What about Vindaile poisson with oignoin toupi in/poisson corn frire dans masala.
June 16th, 2009 at 09:55
Asterla, toi qui excite nou l’appétit
June 27th, 2009 at 02:02
C’est dommage que vos commentaires ne soient pas en français.
Pour le peu que j’ai compris, j’en suis ravi.
si toute fois vous avez des recettes hors les plus connues, j’entends par là, je voudrais bien avoir des recettes de boulettes vendues dans vôtre capital Port-Louis,
je tomberais de bonheur.
Merci pour l’amitié mauricienne, je vous adresse celle de la martinique.
edouard.
P.S: répondez moi en français SVP, MERCI
June 28th, 2009 at 21:23
Bonjour Edouard,
Merci pour votre commentaire. Jetez un coup d’oeil sur ce site où il y a quelques recettes des fameuse boulettes vendues partout dans l’ile…
June 28th, 2009 at 21:51
Bonjour avinash,
J’ai effectivement visité le site que vous m’avez conseillé, cela me plaît, oui, j’essaierai et je ne manquerai pas de vous dire si j’ai réussi.
Encore MERCI, je vous salue de la martinique.
June 29th, 2009 at 07:03
Je suis content d’avoir pu vous renseigner
July 8th, 2009 at 22:22
Mo maurice mo manze c rougaille poisson sale avek du riz et bouillon. pena bli bon ki sa..
July 9th, 2009 at 11:20
To ena raison: du riz, rougaille poisson salé, bouillon brède soussou + satini pomme de terre avec pima sec
July 29th, 2009 at 22:41
Hi Avinash,
I was thinking if we can have a blog about old creole word like police station- corp de garde,police car-wireless car or places with dif names eg Tranquebar was called Dauguet,Baie du Tombeau was known as coco and Port louis was en ville -to pe alle en ville la? Please see if it will be ..Thanks
Bobo
July 29th, 2009 at 23:58
Interesting idea. Why don’t you create such a blog yourself? It’s easy on Wordpress.com or Blogspot.com.
July 31st, 2009 at 01:03
Hi Avinash,
I am sending you the website Mauritius Australia connection lots of recipes from Mauritius,concerning the blog I will have to think about it I don’t want to wear a shoe plus gros qui mo li pied…
http://ile-maurice.tripod.com/
Thanks
Bobo
July 31st, 2009 at 21:30
do not neglect your readers
blog more
July 31st, 2009 at 22:06
That’s an excellent advice
August 31st, 2009 at 14:26
hi guy …i am in vancouer …just wake up in the middle of the night n wanted to lok for some mauritian receipe…reading ur comment made me want to land in mauritius as soon as i can …..tousa vane menu la faire gagne faim …ici gagne nek fast food ki famous..anyways thanks for sharing guys….saut tou vane moisien …snif snif mo p manke moris
September 2nd, 2009 at 10:09
How’s Vancouver?
September 25th, 2009 at 14:16
humm vancouver is nice to live n hard to at the same time…mais nou moris reste le pays des reves….long live mauritius…can anyone post the receipe of gros poid dan masala….thanks dash
October 6th, 2009 at 21:14
une petite commentaire sur le dhall puri trinidadien
Mauricien so dhall puri meilleur. nou servie dhall gram mais trinidadien servi dhall tipois. eh sa dhall puri ki marsan vender dans la ri moris sa li unique dans Maurice, li fone dans la bouce.
poutou couma ti vender lontan sa oussi pa trouver.
vindaye poisson, ourite
nou zasar legume zis morisyen ki koner couma fer sa
bouillon brede oussi plat typique morisyen
doud piti avec sagoo
gato patate (sa bizin aine invention morisyen)
mo sire aina enkor kapave azouter dans sa la liste la.
October 9th, 2009 at 05:43
Merci pou ou contribution, Satee
October 20th, 2009 at 06:21
The best fast-food in Mauritius is LE CALIFE guys.
October 21st, 2009 at 22:06
Personally, I am a fan of Lotus Snack and Kit Loon Po in Quatre-Bornes. I also like Jango and Robert too. I like the kebabs from Gloria. And, last but not least, I love the fried noodles sold on the streets near Ven Pin in Rose-Hill.
October 27th, 2009 at 16:32
Hi guys, nice to read about all these stuff.
Recette cari gro pwa: Met gro pwa trempe pendant 10 a 12 hrs, Met bwi dan1 litre dilo pendant 45 a 60 mins.
Apre fricasé: met inpe deluil dan timpo, met zonion roussi avec inpe ail ginzam, ajout un ti paket masala (avek ou sans pima), toune ziska masala fini ramas tou dehuil. ajoute puree tomate ou 2-3 p damour mette en 2 feille carri poule. ajoute disel selon ou gout . Vide sa melange la dan gros pois qui fini kwi. Les bouilli encore en 15 minutes. Manz avec en diri soso ek en satini p damour grille ek pwasson sale grille lors charbon (lor grille bar b q) – satini coco bien fort oussi pas mal. en ti touffe brede melange (chouchou, malbar, giraumon, mouroum ensam). Apre bizin manz ar la main.
November 26th, 2009 at 04:54
kisanla caapve dire moi commet fair CURRY BARRY PLZ
December 16th, 2009 at 16:44
met dhal tremper le matin pour pouvoir faire une pate.
craze dhal, met queue d’oignon,piment haché.puis faire des pti boules et faites frire.
ensuite prepare une sauce …
saute a l’huile:oignon,ail,pomme d’amour haché.met pti anis en poudre,masala et de l’eau pour la sauce,laissez bien migoter ajoutez le gato piment laissez cuire pour quelque minutes a feu doux.garnish avec cotomili haché.
December 23rd, 2009 at 11:49
Pa blié met en de fey cari poulet oussi ladans
January 11th, 2010 at 14:24
can anyone tel me,coument pou prepare 1 bon allouda
January 15th, 2010 at 02:56
Alooda puts me in mind of drinking tadpoles…tastes nice though…very refreshing.
January 15th, 2010 at 02:57
Does anyone have the recipe for sweet potato cakes, thanks.
January 24th, 2010 at 21:01
hallo,
mo vivre depuis 23 ans en baviere,vraiment nous mangé mauricien est unique,nous farata,ou carri poisson trop bon,arrive moi des fois faire lentille noir avec spätzle et chatini cotomilli trés bon bisin conne mélangé un peu .mo faire aussi achards légumes avec d áutres légumes delicicieux .quand mo retoune de vacances dans nímporte quel pays mo faire un must mangé mauricien ,mo fine faire par exemple mulluktany avec gemüse für suppe essaie.
January 28th, 2010 at 20:55
Moi mo invite zotte mange :1.ene bon farata bien feuilletter avec so la daube gros pois,bien fondant avec ene satini sevrette ou sois ene poisson sale frire avec pima cari ladant.
2. ene lentille, satini p d terre, bomli frire ek pima confit.
Lakel zotte choisir ?
January 28th, 2010 at 21:41
(2) definitivement! Faire mari longtemps mo pane manze bomli. Bizin faire ene demars rodé.
February 21st, 2010 at 23:25
hi, i’ve recently started a food blog where I post recipes of mauritian food now and then – http://inspiredtobake.wordpress.com/ nice post btw
February 22nd, 2010 at 06:07
Hi! Great initiative. Good luck
February 23rd, 2010 at 01:59
Having left Mauritius many years ago seeing these foods mentioned takes me back to my childhood. My Mum was a fantastic cook and passed away last year so now we don’t get to eat her lovely cari poulet and dhal puri. I tried to make it and it was a disaster – how do you make it so thin? to add to the discussion the foods I remember from back in the day are napolitaines, dipain frire, vindaille, rasson.
Anyway – thanks for the trip down memory lane!
February 23rd, 2010 at 13:06
Hi Mia! I’ve heard that a lot of people have difficulties making dhal puri. Personally, I buy them ready-made