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Annual break from 29th Nov 2023 to the 3rd January 2024. Shipments resume in January.
Annual Break from 29th November 2023 to 3rd January 2024. The website remains operational for pre-orders and virtual gift cards. Wishing all our customers a wonderful holiday season and a Happy New Year 2024


mauritian style okra recipe

Mauritian Style Okra

Mauritian style okras


• 400 g of okra
• 1 onion
• 3 garlic cloves
• 1 bunch of fresh coriander
• Oil
• Salt and pepper

How to cook the okras:

Wash and dry the okras. Peel and chop the onion. Crush the garlic cloves. Heat some oil in a wok and sauté the garlic and onion for about 5 minutes over low heat.
Meanwhile, cut the okra into 1 or 2mm slices. Remove and discard the end of the okra.
When the onion and garlic are starting to brown lightly, throw the okra in the wok. Add salt and pepper. Add half a glass of water if necessary, so that the vegetables do not stick to the pan. Turn up the heat a little bit. Chop the coriander leaves.
Continue cooking for 10 to 15 minutes. The okras are cooked when their juice no longer sticks. Add the chopped coriander and mix.
Serve hot, as an accompaniment to a nice Mauritian dish or simply with legumes and rice.

Randa Howell
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Ping Tung aubergine recipe

Asian Style sauté Ping Tung Aubergine

Asian Style sauté Ping Tung Aubergine


  • 4 Ping Tung Aubergines
  • 1 Garlic clove
  • 2 cm Ginger root
  • Fresh coriander
  • Fresh Chinese chive
  • 2 Tbsp of Soy sauce
  • 2 Tbsp of Sunflower oil
  • 1 Tbsp of Sesame oil


How to cook the aubergines:

Wash and dry the aubergines, Ping Tung. Cut them in 3 pieces then cut each piece in 4 depending on the size in order to have thinner pieces.

Peel and grind the garlic and ginger in a mortar.

Pour the sunflower oil in a wok or a frying pan and cook the aubergines, on high heat for 5 min. Reduce the heat to medium and add the garlic and ginger, cover with a lid and cook for 7 min.

Remove the lid, put the heat back up, add the soy sauce and mix. Turn off the stove and add the sesame oil. Wash and dry the coriander and chives and cut in small pieces. Sprinkle the herbs over the aubergines and serve immediately.

Randa Howell
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