Characteristic products
Beans
. The red one is the one most used in local dishes, but black and white ones are also cultivated. The harvest, very typical, is always done in song and by women only!Limon
. Very famous and envied by Mauritians, these delicious little limes, very common in the island, are used candied or mixed with chilli and served as an accompaniment (they are called "piments-limons") or pressed to make juice.Corn
. For many years and until the great drought of the 1970s, it was the staple food of Rodrigues' cuisine. It is still served in restaurants that offer typical local menus. Ground, often accompanied by red beans and curry of ourite, it is excellent. A festival is dedicated to it in mid-April.Chillies
. Picked fresh, the small Rodriguan peppers have a very specific taste, both fragrant and spicy. They are the base of several sauces.Meat and poultry
. Unlike in Mauritius, livestock is a cultural fact in Rodrigues, and few families do not own at least one pig, or even cattle, goats and poultry. As all these little people live in the open air and feed almost exclusively on Mother Nature's products, this results in very good quality meat! The Rodrigues chicken, fed on corn and raised in the wild, is particularly prized. Pork, which is often smoked, is also excellent. Another local specialty is the Rodrigues sausages which can be seen drying in front of some houses. Among the specialities: honey chicken, chicken with lemon and sweet potato, Rodrigues ham, Creole pleau, etc.Sea products
Octopuses (octopuses whose tentacles offer a delicate flesh) and squids, which the Rodriguans call mourgates, are cooked everywhere: in salads, dried, fried, in curries, stews or vindaye... In short, a little bit of everything and for all occasions! Excellent small shellfish also inhabit the lagoon of Rodrigues: cono-cono and burgot, served in salads, or tec-tec, prepared in salads, au gratin or served in broth. Mussels are also gathered, which are not usually eaten in the local cuisine. Some restaurants prepare them for holidaymakers. The fish, straight out of the lagoon, is simply grilled over a wood fire, or in broth, curry, etc.
Sweet treats
A must: locally produced eucalyptus honey, which can be found throughout the island. In the kitchen, it can be used to enhance desserts, savoury dishes or jarred preparations.
Otherwise, the island abounds in exotic fruits: pineapples, bananas, mangoes, jamrosas, guavas, coconuts, various citrus fruits... The papaya in particular is a traditional dish that is served for the end of year celebrations, plain, in salads, cooked, in jam.. These fruits are the ingredients of choice for local pastries such as papaya gratin, coconut flan, potato cake (made of sweet potato and grated coconut), coconut cakes (grated coconut, coated with melted sugar, almost caramelized, then cooled)... And above all, the Rodriguaise pie : a dough made of flour and eggs, filled with coconut and papaya jam... Light, light!Eating Habits
Fast food. No fast-food but street vendors where you can get some snacks for a handful of rupees. Like Mauritius, the island also has many small gargotes or boutiks where you can get your fill of fried mines or Indian and/or Creole dishes at low prices
Restaurants. Much cheaper than those in Mauritius, their operation is a bit particular. To be sure to eat well, you must either choose a table with a good reputation, or let them know you are coming, if possible the day before. The chef will then concoct a good meal with the fresh products of the day! If you come unexpectedly, you can of course eat à la carte, but it is sometimes not as good, and the choice is often more limited - especially in the upper restaurants. This is especially true for the traditional Rodriguan dish of corn and red beans, which takes several hours to prepare
Tables d'hôtes. Contrary to Mauritius, Rodrigues has some real tables d'hôtes in the homes of local people. Here, there is no menu but a daily meal concocted by the hostess, just like at home. Some of them are masters in the art of welcoming and cooking, and have built a solid reputation, such as Claudine in Saint-François, Jeanette Baudoin near Grande Montagne, Françoise Baptiste in Graviers... Note that the guest houses also often serve as tables d'hôtes, and regularly welcome non-residents. In any case, if you want to have a hearty and traditional meal for lunch or dinner, or to taste dishes not served in the restaurants, remember to let us know you are coming.
Jams, preserves and jars
They are lined up on the shelves of the shops and colour the market stalls. The specialities of Rodrigues are sold in jars and are good memories to be rekindled in your plate. On the hit-parade of the really typical products: achards, chatinis, chillies (limon chillies, sweet and sour chillies, pure crushed chillies...), but also original jams of tamarind, bilimbi, etc. All these products are homemade, according to generally high hygiene standards
The best place to buy this type of food and to prepare a picnic in the Rodriguan way is the market of Port-Mathurin on Saturday mornings: jars, but also fresh and candied fruits, pies, cakes, small local sweets..
Bassagnio - tel. 230 5 743 7404 - The best chilli preparations on the island: limon chilli, ourite chilli, pure chilli..
Valerie's - Le Havre Gourmand - tel. 230 5 875 7650 - The best jams of the island, made exclusively with citrus fruits, mixed or not with other fruits of the garden such as mangoes, pineapples, carambola... without preservatives or coloring. A shop in Citronnelle.
