About Rodrigues > Cuisine

The secret of the Rodriguan cuisine lies in the freshness of the ingredients, the expertise handed over from the past generation and the local flavours and aromas of well-preserved culinary traditions.

Tiny shellfish gathered from the beach, seasoned with coriander, make a delicious soup. The cono-cono salad is a must (the cono-cono is a shellfish the size of a fist and is an aphrodisiac, according to tradition).

Mussel gratin, sautéed crab, steamed fish (Sacréchien, Capitaine, Berry) honeyglazed pork loin, beef rougailles with ground corn, kidney bean fricassée, corn-fed chicken salad with ginger, chicken curry with greens and lime pickle are exquisite dishes for any gourmet's palate.

Mandatory specialities are the octopus curry, smoked ham and, above all, the terrific 'piments limon' which are small pickled green lemons ground and mixed with chillies.

When it comes to desserts, there is a choice between papaya or coconut pies with freshly grated coconut or flavoured with cinnamon, together with the maize pudding.

During one's outings, it is hard to resist the delights of the 'gâteau patate' (sweet potato cakes) or the 'gâteau manioc' (cassava cakes).