Mananasi (Pineapple in Swahili) (serves 4)
By Chef Dieuveil Malonga (tailored for BBC Vacation)
Spiced Pineapple
Ingredients:
2 pineapples
1 vanilla pod
6g floor cinnamon
6 cardamom seeds
6 Penja pepper seeds (black peppercorns can be substituted)
10g butter
30g brown sugar
Guidelines:
Clean up and peel two pineapples. Slice a single pineapple into pieces, and then mix it and filter out the juice. Scrape out the seeds from the vanilla pod. Pour the pineapple juice into a saucepan, and then incorporate the vanilla seeds, cinnamon, cardamom seeds and Penja pepper seeds. Boil mixture until it is lowered to about 50 % the original amount.
Take the other pineapple and slice it into rings. Sear the pineapple rings with butter and brown sugar till caramelized. Spot the caramelized pineapple rings into the beforehand lowered pineapple juice, and refrigerate for 6 several hours.
Coconut meringue
Elements:
20g unsweetened desiccated coconut
3 significant egg whites
40g powdered sugar
Guidelines:
Heat oven to 300°F (150°C). Spread the coconut on a baking sheet and bake till golden (about 5 minutes) clear away from oven, and then reduce oven to 200°F (95°C).
Defeat egg whites right up until they form comfortable peaks. Slowly but surely sprinkle in the powdered sugar even though beating until the whites are stiff and shiny. Use a pastry bag with a significant tip to pipe the meringue into shapes onto an ungreased, parchment-lined baking sheet. Sprinkle with toasted coconut and bake for 1 hour. Switch oven off and enable meringues dry within oven right until crisp.
Ginger caramel
Elements:
3 tablespoons brown sugar
3 tablespoons cold h2o
2 tablespoons weighty cream
10g butter
1 tablespoon fresh new ginger juice (made from mixing refreshing, peeled ginger root with water)
Directions:
In a smaller saucepan around medium warmth, increase sugar and salt and go over with drinking water. Bring to a simmer around medium warmth, stirring each and every so usually until finally sugar is dissolved (about 5 minutes). Increase warmth to medium-high and prepare dinner until eventually deeply golden, with out stirring (4 to 5 minutes extra).
As soon as caramel is a deep copper colour, flip off the heat and straight away stir in the cream, butter and ginger juice. The combination will bubble up so be cautious! Let great somewhat in pan, then transfer to a storage container to neat off absolutely.
To Assemble:
Position a pineapple ring on a plate, and then diligently arrange the meringues, ginger caramel and decorations like moringa leaves and blossoms on prime of the pineapple ring.
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