Vadou

Vadou is a spice paste or curry blend used in Indian-French fusion cooking, most closely associated with Mauritius, Réunion, and parts of France. It is typically onion-forward, with garlic and curry leaves, and enriched by a warm mix of spices such as coriander, cumin, turmeric, fenugreek, and mustard seeds. Some versions include coconut, tamarind, or dried fruit to add sweetness and acidity.

Traditionally, vadou is made by slowly caramelizing onions until deeply browned, then toasting garlic and the spice mix to bloom their aromas. The mixture is ground with salt and oil and worked into a smooth paste with water or stock. Commercial preparations may range from heavy onion-paste versions to fine powders marketed as vadou curry powder.

Vadou is used as a base for curries, stews, and sauces, particularly with seafood, poultry, pork, or vegetables. It provides a savory, slightly sweet, and aromatic flavor that blends Creole, French, and Indian culinary elements. The paste is frequently simmered with coconut milk or stock to form a sauce, or it can be employed as a marinade.

Origin and variations are linked to colonial-era fusion cooking, with Mauritian and Réunion kitchens contributing many traditional forms. In contemporary cuisine, vadou is available in specialty stores and increasingly in mainstream markets in various forms.