With rich soils and a tropical climate, the Indian Ocean’s islands gave birth to a number of spices that have changed our world. And food on the islands — from Australia to Madagascar — differs depending on the traders and immigrants who settled and introduced their products and cooking techniques.
The warmest of the world’s oceans, these waters are teeming with fish and seafood. Around Madagascar, for example, you’ll find a vast amount of prawns, crayfish and crabs, while Mauritius is home to some of the best yellowfin tuna I’ve ever cooked with. And the region’s tropical climate ensures a vast variety of fruits and vegetables; coconut, tamarind, lychee and mango feature heavily in both sweet and savoury dishes.