With Coconut and Passion Fruit
No authentic Congolese dessert – but one that goes well with the atmosphere of this menu and can also be cooked wonderfully with sweet ripe passion fruit, like had Hektor Maille, by day and night, during his research in Kinshasa. The distinctive, slightly sour and yet honey-like aroma of passion fruit seeds gives the mixture of coconut, tapioca and sugar a fruity freshness. Depending on the season, instead of Passiflora edulis, you can also take bananas or apples, blackberries ore pomegranate seeds. Also you can add to the cream, at the same time as the coconut milk, a lengthwise slit vanilla bean or flavor the mixture with a little ginger.
More about the travel adventure of Secret Agent Hektor Maille:
Even when there is no TV chef smiling at them, dried shrimps and deep-frozen chicken hearts are the ingredients of a menu that one can dream of, most certainly when one is sitting around as a secret agent in the Congo, not knowing what one should say about it:
First Publication: 30-11-2010
Modifications: 1-12-2010, 20-6-2011, 15-11-2011, 19-12-2011