My Rodrigues

My Rodrigues

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Because every picture tells a story...
Promoting the beautiful island of Rodrigues to the world; its people, culture, places of interest.

Sharing my passion for the smallest of the Mascarene islands.

20/10/2022

Celebrating the 20th anniversary of the Rodrigues Regional Assembly.

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Photos from My Rodrigues's post 18/10/2022

That feeling… the magnificent south 🤍

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Photos from My Rodrigues's post 17/10/2022

Rodrigues from the sky ~ October 2022

10/06/2021

From my window, I could see the fishermen walking to their boats to bring back the fish traps which they just repaired. The sun is barely out but they are all set and ready for their morning catch....

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Photos 23/05/2021

You cannot drive around without spotting a herd of cattle or sheep grazing. Livestock is reared for local consumption and surplus is exported to Mauritius.

Photos 29/04/2021

Open in 2007 for the protection of the flora and fauna and part of La Vanille Reserve project, François Leguat introduced Aldabra giant tortoises and Radiated tortoises - the tortoises of the island being extinct. The tortoises help in the ecosystem and the health of indigenous vegetation.

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Photos from My Rodrigues's post 12/04/2021

Rouli pouli - have you heard of this rodriguan cake?

Made of flour, eggs, butter & milk, the dough is rolled out and grated coconut cooked in sugar and vanille essence, spread all over. It is then rolled like a Swiss roll and is steamed for 45 minutes.

As a child, it was my grandma and aunty’s speciality and I would go there on Sunday at tea time simply to enjoy some of the Rodriguan sweets.

Special thanks to for reviving this childhood memory.

Photos 20/03/2021

By far one of my favorite beaches. It’s also the one where we would go on Sunday for lunch or an afternoon ride. Wish I could be there right now 🤍

Photos from My Rodrigues's post 06/03/2021

The fishing season is officially open and the effervescence goes to the grey mullet; a ray-finned fish which can be found in tropical waters.

As a tradition on the first day, Rodriguans cook it as a ‘bouillon’ accompanied with either maize or rice, tomato or mango chutney and pickles.

The ‘bouillon’ is made up of onion, garlic, ginger which are cooked over a little of oil. The fish cut into small pieces is added to the above mixture with water, and bring to boil. The more it simmer, the better the taste.

@ RODRIGUES océan indien

Photos 16/01/2021

Another day, another sunset...

Photos 07/12/2020

My favorite place to chill out and enjoy a dip. You will surely recognise the place 😎

Photos 13/11/2020

Ever experience sand that soft?

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