Rarely does food reflect so vividly the soul of a people as in Rodrigues. Warm and colourful, simple yet remarkably full of flavours, Rodriguan cuisine more than rewards those who seek authenticity and taste in a plate.
If you’ve never tasted octopus because of its less than fabulous appearance, or because the taste doesn’t sit well with you, Rodrigues is the perfect place to repent and believe. Cooked to tenderness perfection, and served with the traditional maize rice and kidney beans that melt in your mouth, it will leave you asking for more.
Inspired by the culinary traditions the first Rodriguans brought with them from Africa, India, China and Europe, the local cuisine is a melting pot where fresh local products play a major role. Fish, seafood, pork, beef, poultry, honey and vegetables are some mainstays of Rodriguan cuisine.
Fruits are omnipresent in traditional dishes. Green papaya is often served as salad while coconut milk is incorporated in stews. Lemons go into just about anything: vinaigrettes, pickles, or with the fiery Rodriguan chillies, which bring so much life to local food, but certainly pack a punch.
You wouldn’t be the first, after that, to need something sweet to put out the fire in your mouth. Luckily, Rodrigues has some real stunners on offer: the tourte, a sort of pie made with papaya, coconut, cinnamon and honey; the much beloved maize pudding or the sweet potato cake…
Whatever your choice is, you just cannot go wrong.
Photocredit: Yannick Augustin
