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: 3% [?]
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.