One thing I would definitely regret if I had to leave my country one day is the vast array of mouth-watering food available here. Our little Mauritius is indeed an ideal home to a multitude of fruits and vegetables thanks to its favorable climate, fertile soil and courageous toil of its people.

Moreover fresh local poultry, seafood and meat to mention but a few are readily available just like the many spices that marvellously accomodate our multicultural cuisine.

When I happen to stay more than two nights away from home, I start dreaming of a good home -made curry, a bouillon poisson and coconut chutney or a briyani. Past a week, the crave for local food simply becomes obsessional, then I just go to Indian or mid-eastern restaurants as an alternative but it never can be the same.

Funny enough that one finds on our island napolitaine pastries that are unknown to Naples itself, Chinese guava of France! (goyave de Chine de France) that I have not found in either country while I have not yet come across the dhall puri as such in the many Indian cities I have visited.

Owing to its multicultural background, Mauritius is like a crossroads where one can not only enjoy cuisine from different parts of the world but also experience this unique blending of flavours that is only found locally.

A hint of history can only enhance the pleasure of the palate. Close your eyes and imagine the first sugarcane plants being unloaded from the Dutch ship Le Cappel anchored at Grand Port in 1639 and you will see if your home-made jam does not taste differently.

Likewise its always nice to know that banana and oranges were brought to Mauritius by the Dutch in the 17th century while manioc was introduced by Labourdonnais in mid-18th century.

These fleshy juicy mangoes come from India and might have been introduced by the early French settlers while Mr Lejuge acclimatised longan and litchi trees on his lands at Mon-Gout some 230 years ago.

The avocado was introduced in 1780 and from Mauritius made its way to Australia on whaling ships. In fact, the fat nicely flavoured American fruit was used as substitute for butter on board. So watch out next time we enjoy some avocado at Grand dad’s!

When I was your age I used to enjoy breadfruit cooked in sugar at a relative’s place in Rivière-du-Rempart without knowing it was introduced to Mauritius from the French Pacific islands and from Mauritius it made its way to the French colony in the West Indies!

Not only is our country home to a variety of vegetables and fruits but it has also made history, you see, and its gastronomy is simply magic! Enjoy and be happy! Our country is extraordinary!

<B>Alain Jeannot</B>