Sunshine on a Plate by Shelina Permalloo

Author:Shelina Permalloo
Language: eng
Format: epub
Publisher: Ebury Publishing

Recipe List

White Cabbage with Cannellini Beans

Aubergine Toufe

Chickpea and Potato Curry

Potato and Kidney Bean Daube

Spicy Quinoa Salsa

Lalo

Brede Songes

Fava Bean Soup with Cumin

Mauritian Potato Salad

Butter Bean Curry

Black Lentil Fricassee

Green Mango Salad

Cari des oeufs

Egg Rougaille

Squash and Mustard Fricassee

Rason Hot and Spicy Mauritian Soup

Dahl and Aubergine Soup

Green Papaya Salad

Fresh Carrot Salad

Fennel and Mango Salad

One of the best things about Mauritian food, in my opinion, is the sheer variety of vegetables, pulses and greens that are used in every dish. A meal isn’t complete without a vegetarian side dish or two, and the salads are so delicious that you probably wouldn’t even notice that you didn’t have any meat in your meal.

When I was a child vegetables were a staple at every mealtime. They were never hidden and were often the star of the dish, from stewed cabbage to okra, to the famous Mauritian Creole sauce rougaille. Vegetables are seen not only as an accompaniment to a meal, but a meal in themselves.

In Mauritius, typical vegetables include a range of bredes, which are basically green leaves such as cabbage, taro and pumpkin leaves, along with patty pan squash, cho-cho, okra, margose (bitter cucumber), aubergines and lots of fresh salads, tomatoes and cucumbers. There is a thriving Hindi community on the island, and many of them are vegetarian, so there is a real range and diversity of vegetable dishes prepared.

This chapter is probably my favourite as I love transforming simple vegetables into delicious, heart-warming meals. I hope I can inspire you to cook more with vegetables.

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