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British ColonisationThe Creole cuisine of Mauritius is not dissimilar to that of the other islands of the Indian Ocean like Seychelles and Reunion, or even of the Caribbean and Louisiana in the USA, thanks to the common African heritage. Rice is often the basic carbohydrate component of Creole food and tomatoes the most popular ingredient in accompanying dishes, that inevitably are sauce based. Tomatoes are the base for one of the national dishes of Mauritius, the rougaille, which is derived from the words rouge (red) and ail (garlic), implying the mixing of tomatoes and garlic. The sauce also includes onions, ginger, chillies and coriander and meat, chicken, eggs, or seafood can be added to it, or it can be eaten plain or with peas.

Another traditional Creole dish is the Vindaye, derived from vin (wine) and ail (garlic). The early settlers found this to be an excellent way to preserve meat or fish. Wine vinegar is mixed with ginger, garlic, fresh turmeric, pepper, mustard and small onions. All of the ingredients are fried in oil and the meat is then added to it. Food cooked this way can stay preserved for many days even without refrigeration.