Mananasi (Pineapple in Swahili) recipe (serves 4)
By Chef Dieuveil Malonga (adapted for BBC Vacation)
1 vanilla pod
6g floor cinnamon
6 cardamom seeds
6 Penja pepper seeds (black peppercorns can be substituted)
30g brown sugar
Thoroughly clean and peel two pineapples. Reduce just one pineapple into pieces, and then blend 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 combination right until it is minimized to about half the unique sum.
Choose the other pineapple and slice it into rings. Sear the pineapple rings with butter and brown sugar till caramelized. Put the caramelized pineapple rings into the previously reduced pineapple juice, and refrigerate for 6 hours.
20g unsweetened desiccated coconut
3 big egg whites
40g powdered sugar
Warmth oven to 300°F (150°C). Distribute the coconut on a baking sheet and bake until golden (about 5 minutes) get rid of from oven, and then reduce oven to 200°F (95°C).
Conquer egg whites till they form tender peaks. Slowly sprinkle in the powdered sugar even though beating until eventually the whites are rigid and shiny. Use a pastry bag with a big tip to pipe the meringue into styles on to an ungreased, parchment-lined baking sheet. Sprinkle with toasted coconut and bake for 1 hour. Switch oven off and permit meringues dry inside of oven till crisp.
3 tablespoons brown sugar
3 tablespoons chilly h2o
2 tablespoons heavy product
1 tablespoon refreshing ginger juice (made from blending fresh new, peeled ginger root with h2o)
In a tiny saucepan about medium warmth, insert sugar and salt and include with drinking water. Bring to a simmer above medium warmth, stirring every single so often right up until sugar is dissolved (about 5 minutes). Increase heat to medium-higher and cook until eventually deeply golden, without stirring (4 to 5 minutes much more).
At the time caramel is a deep