The cuisines of small island nations — Mauritius in the Indian Ocean, the Maldives in the Arabian Sea — that exist at the crossroads of civilizations. Indian spice routes, Arab traders, African laborers, French colonists, and Malay fishermen all left their mark on these tiny landmasses. The result is food of extraordinary complexity: lentil-stuffed flatbreads eaten roadside in Port Louis, and shredded tuna with coconut scraped onto a plate in Malé at dawn. Oceans shaped everything here — what grows, what arrives, what stays.
Mauritius's most beloved street food: thin, soft flatbreads made with flour and ground yel...
The national breakfast of the Maldives: shredded smoked tuna (skipjack), fresh grated coco...
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