I’ve done a couple of extended stays abroad for research and community work, and as I love to cook, this has presented me with the problem of how I can do so without investing in an expensive pantry that I am likely to have to throw out (or rehome with friends/neighbors). So, I’ve come up with a capsule pantry that allows me a fair amount of range in the kinds of food I can prepare:
- olive oil (a light one without strong olive flavor)
- salt and pepper (if they’re not already in the rental)
- balsamic vinegar
- soy sauce
- tahini (stands in for toasted sesame oil in a pinch)
- tomato paste
- agave syrup (neutral sweetener; I’ll sometimes do maple syrup if it’s affordable instead)
- sambal oelek or harissa (gotta have that heat!)
- chicken bouillon powder
- traveling spice kit with at a minimum mustard and ginger powders, dried garlic and onion, cumin, oregano, smoked paprika, curry, five-spice, shichimi togarashi.
With this kit I can make carne adovada (provided I can get good chiles where I am), coq au vin, or soba noodles with ribbon egg and sesame.
The Rookery 