New items we tried at the hotel’s breakfast buffet today: makachia, a light and fluffy Mauritian style beignet flavored with coconut; vanilla + papaya jam and guava jam on crepes, and mini bananas.

But the highlight of breakfast was the pineapple. A tour guide on the bus ride last night told is that the locals eat their pineapple with chili and salt, so Paul befriended a member of the waitstaff who was happy to introduce him to this local treat. The green chili paste on pineapple was very spicy but yummy, while the sweet chili (red) was also good!