When I lived in Mauritius, I collected some of the Mauritian Creole and Indian recipes that our housekeeper made for us when we first arrived. I have also pulled together a quick list of published recipes from other local sources.
A young Mauritian woman also shares some of her latest recipes and forays in the kitchen here.
All recipes listed are for two people unless otherwise stated and all ingredients used are fresh except where noted.
For fresh garlic and ginger in recipes, our housekeeper made a blended ready-to-use paste by skinning and chopping garlic or ginger and tossing it into a blender. While blending, she added just a bit of vegetable oil to create a chunky paste. This was then put into sealed containers and placed in the refrigerator. Fresh garlic or ginger pastes should be used within two weeks after being made.
A word of caution: some of these recipes were compiled by a method of watching and attempting to translate French and Creole into English. Author cannot be held responsible for any strange outcome.