Food on the Move Tips | Page 43 of 66
Bol Renversé: The Mauritian Upside-Down Bowl
Bol renversé is a Mauritian dish with a trick to it: a bowl packed in reverse - egg, meat and vegetables in a soy and oyster sauce, rice - is flipped onto a plate and the waiter lifts it off right in front of you. It came out of the island's Chinese community, a descendant of Cantonese chop suey, and today it's cooked all over Mauritius and on Réunion too. I ate it in Flic en Flac, and in a cuisine that deep-fries almost everything it was a welcome exception.
Gato Arouille: Fried Taro Balls
Roti and Paratha Flatbreads
Mauritian rum
Mine Bouillie: Mauritian Boiled Noodles
Mine bouillie are boiled egg noodles with meat and vegetables, the humblest of the dishes the Chinese immigrants brought to Mauritius. One name covers two versions - dry noodles with sauce and an egg, or noodles in a clear ginger broth - and which one you get is up to the bistro. Dan ate them in Flic en Flac and explains why, despite the French name, this has nothing to do with porridge.
