Mauritius meat dishes are a medley of different cuisine adapted for local availability of meats. Sophisticated mead dishes are generally served during festivals and local celebrations and are a delight to ones senses. As Staple for any Mauritius meat dish are poultry, pork or fish. Lamb meat is usually used for cooking by the Indian and Muslim minorities. Duck with almonds is a traditional Chinese dish but very appreciated by any local no matter of they origin. To cook this dish chefs use very thinly sliced duck meat, onions, fresh ginger, soy sauce, frozen green peas and dry sherry. It is recommendable to be served with rice and seafood salad and a glass of white wine.This category currently contains no pages or media.