Mananasi (Pineapple in Swahili) (serves 4)
By Chef Dieuveil Malonga (adapted for BBC Travel)
Spiced Pineapple
Ingredients:
2 pineapples
1 vanilla pod
6g ground cinnamon
6 cardamom seeds
6 Penja pepper seeds (black peppercorns can be substituted)
10g butter
30g brown sugar
Directions:
Clear and peel two pineapples. Slice a person pineapple into parts, 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 add the vanilla seeds, cinnamon, cardamom seeds and Penja pepper seeds. Boil combination until finally it is diminished to about 50 % the original amount of money.
Take the other pineapple and slice it into rings. Sear the pineapple rings with butter and brown sugar until caramelized. Place the caramelized pineapple rings into the previously lowered pineapple juice, and refrigerate for 6 hours.
Coconut meringue
Substances:
20g unsweetened desiccated coconut
3 large egg whites
40g powdered sugar
Directions:
Heat oven to 300°F (150°C). Distribute the coconut on a baking sheet and bake until finally golden (about 5 minutes) get rid of from oven, and then reduced oven to 200°F (95°C).
Defeat egg whites until they sort comfortable peaks. Slowly but surely sprinkle in the powdered sugar while beating till the whites are stiff and glossy. Use a pastry bag with a large tip to pipe the meringue into designs on to an ungreased, parchment-lined baking sheet. Sprinkle with toasted coconut and bake for 1 hour. Turn oven off and allow meringues dry within oven right until crisp.
Ginger caramel
Ingredients:
3 tablespoons brown sugar
3 tablespoons cold h2o
2 tablespoons significant product
10g butter
1 tablespoon new ginger juice (created from mixing refreshing, peeled ginger root with h2o)
Guidance:
In a modest saucepan in excess of medium heat, insert sugar and salt and protect with drinking water. Bring to a simmer more than medium heat, stirring every so usually till sugar is dissolved (about 5 minutes). Increase heat to medium-higher and cook dinner until finally deeply golden, with no stirring (4 to 5 minutes more).
The moment caramel is a deep copper color, switch off the warmth and straight away stir in the product, butter and ginger juice. The mixture will bubble up so be cautious! Allow great somewhat in pan, then transfer to a storage container to amazing off entirely.
To Assemble:
Spot a pineapple ring on a plate, and then thoroughly organize the meringues, ginger caramel and decorations like moringa leaves and blossoms on major of the pineapple ring.
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