Food is a universal language but like most things outstanding or spectacular, it has to be put through a furnace of sorts in order to achieve true refinement.

The adaption and evolution of the world’s various Creole cultures is a perfect illustration of this. A little bit of this and a little bit of that certainly does make for interesting cuisine while on holiday in Mauritius.

A heady mix

The island of Mauritius, formerly a gob of beachcomber kitsch, has transformed into a cosmopolitan destination. Essentially, this bustling democratic society of just over a million people has no indigenous population as all its inhabitants are descendants of immigrants who arrived during the last three centuries – from countries such as France, China, Africa, Madagascar and different parts of India. This makes for quite a heady mix of inhabitants, half of whom are Hindus such as the Tamils, Telugus and Marathis. But the most eclectic culture of Mauritius is that of the Creole – the descendents of the colonial slaves.

Many things mark the Mauritian Creole culture such as the music and dance of The Sega, not to mention its architecture or its French-influenced Creole language. But the one that stands out most is its cuisine, better defined through its rougaille or sauces.  Spices such as saffron, cinnamon, cardamom and cloves are skillfully blended to transform various dishes into the powerful taste sensations of Creole cuisine.

Savouring the spice of life

Most dishes have a spicy base so if you’re not in the mood for something hot then don’t even bother having a look at the Creole menu. Although a typical day in Mauritius could see you waking up to a continental breakfast, enjoying a roti and dal puree (the fish and chips of the Mauritians) for lunch and finishing the day off with some Chinese dim sum delights.

Traditional Creole dishes include:
•    Rougaille de Poisson Salé or Salt fish in tomato sauce. It’s served hot and makes an excellent appetiser with rice and bouillon brêdes or black lentils.
•    Rougaille de Viande or beef in spicy tomato sauce. This recipe calls for 2 red chilies, which means it's super spicy.
•    Bouillabaisse or tasty Seafood Bouillon. This has the works in it, including king prawns, mussels and crab.
•    Vindaye Ourite or Octopus Vindaloo. Braise with chilies, onions and turmeric it makes an ideal snack when eaten with fresh, crispy bread.
•    Carri Jacques, or Jackfruit Curry. This is another spicy dish made with pork and a fruit related to the mulberry family.

Enjoying that braaied flavour is a must

When enjoying Creole delights seafood such as crab or lobster comes standard. Having it braaied on the beach is a must when making like an islander in Mauritius. Fish is often served up as either a curry, smoked or fried in a pan accompanied with rice or another island speciality - palmiste salad, which is made with the actual centres of palm trees. Delish!

But another dish to savour, if you have the teeth for it, is Head of Shark. The recipe requires you to squeeze out excess water, chop into tiny pieces, and then fry it with diced onion, garlic, ginger and chili. But when on holiday let the culinary expert at your hotel take care of the preparation fuss. There are even recipes that make use of shark skin. Usually it’s dried for two weeks. Cut into squares and served in a curry with coconut cream, cinnamon leaves and saffron. The list goes on and even includes shark chutney. Do try some.

Traces of time

Time and the exotic Mauritius spices have seen the traditional dishes of various countries being adapted into unique island flavours. A French heritage also means the food is passionately good. The popularity of French dishes like the daube (meat stews) civet de lièvre (stewed hare thickened with blood) or coq au vin (matured rooster stewed in wine) backs this up. But let’s not forget the immigrant cultures that have helped shape the delicacies served up on restaurant and local tables alike. You’ll discover traces of India, China and Africa.

Biryani from Mughal origins is a popular dish amongst the island’s Muslim community. Although the local Chinese community is one of the smallest, its cuisine of Cantonese origin has made it a firm favourite of the daily Mauritian menu. Dishes made with shark fin or abalone soup appeal to the senses through colour, shape, aroma and taste.

If none of the above appeals to you and you remain a fast food die-hard, you’ll be pleased to know the usual selection of burgers, pizza and chips is readily available. Hey you can even find your local Spur if need be!

Visit Food24.com for some unusual recipes.

Fancy that beach grilled lobster? Click here to find a Mauritius holiday packaged that’ll have you licking those lips over and over.