By Joseph Delli Gatti
“Full Conversion” food is a name given to a concept that I discovered during my year-long sojourn in Mauritius while serving a full-time mission for The Church of Jesus Christ of Latter-day Saints. I considered how close some traditional Mauritian-Indian food ingredients were to traditional Mexican or Central American food ingredients.
Some of my favorite things to eat in Mauritius were roti with beans, halim, curry-fried noodles, Indian-made Chinese rice, and chicken or lamb biryani (made both Indian style and Muslim/Middle Eastern style). It was probably the best food in the world.
Much like the Mauritian creole language resulted from various nationalities sharing a language while trying to maintain segregated religion and cultures, the food tended to follow the same approach. What would African/creole or Chinese people have for dinner if they only had access to Indian and middle-eastern cooks and ingredients?