- Curry leaves
- Chillies (all sizes and shapes)
If any of the above is not available fresh, the dried or frozen forms can be used.
Other commonly available vegetables in Mauritius are the same as in most tropical countries/states.
- French beans
- Okra--Lady's fingers
- Bitter gourd
- Green leafy vegetables (we call them Brède)
- Peppers (green, red and yellow)
Pulses we consume a lot of include
- Lentils (Black, red and green)
- Red beans
- Broad beans
- Butter beans
- Split peas
- Soya beans
Spices are used in ground and whole form depending on the dish.
- Star Anise (optional)
- Green Cardamom
- Black pepper
- Mustard seeds
- Saffron (optional due to cost)
For Chinese (inspired) dishes, these additional ingredients may be required.
- Fresh tofu
- Soy sauce, also available as Shoyu and Tamari. There are subtle differences in these different forms, but for my easy cuisine, any of them can be used. The important thing to note is their high salt content. I never add salt in dishes where I use soy sauce.
- Vegetarian oyster sauce (made from mushroom)
- Dried mushrooms, such as shitake or flower mushroom.
- Baby corn
- Rice wine vinegar
Soya, available in many forms, are used as meat substitutes to provide protein in the vegetarian diet. We also use mock-meat and fish, available in frozen form from the Far East.
Whatever you have in your fridge can be turned into a meal. Never stick to my recipes. Be creative and be bold. It's the only way.