Still far from a comfortable level of self-sufficiency, the Republic of Mauritius would not survive without imports. However, thanks to our agricultural expertise, diplomatic ties, and smart involvement from the private sector, the country could lead its own small revolution in regional self-sufficiency.

Eating Mauritian and healthy isn’t about deprivation—it’s about smart choices, balance, and adapting traditional dishes to modern lifestyles.

A farata cooked on the tawa, placed on the essential "foyé," fueled by the famous poukni, is in a league of its own.

Have you heard of lacto-fermentation? It involves immersing your vegetables in a salt brine to ferment and preserve them for a long time... a long time.

Drawing inspiration from seasonal produce and the garden. And letting it simmer... That is the secret of traditional Mauritian cuisine.

Our Mauritian gastronomy is what brings us all together! And you, what inspires you the most?

What do you cook in a karay? This utensil from afar has become an essential part of everyday life for Mauritian families...

Did you know? Lemongrass isn’t just for repelling mosquitoes! In infusions, in cooking… Who would have thought it had so many benefits!

Roselle, also known as Guinea sorrel, is not very well known in Mauritius. But it truly deserves more attention for its many benefits! We tell you all about it.

It is eaten stuffed, sautéed, in curry, or even in salad and pickles. For some, it's too bitter... And yet, it's excellent for health!