Mananasi (Pineapple in Swahili) (serves 4)
By Chef Dieuveil Malonga (adapted for BBC Travel)
1 vanilla pod
6g ground cinnamon
6 cardamom seeds
6 Penja pepper seeds (black peppercorns can be substituted)
30g brown sugar
Clean and peel two pineapples. Cut 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 add the vanilla seeds, cinnamon, cardamom seeds and Penja pepper seeds. Boil mixture until it is reduced to about half the original amount.
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 reduced pineapple juice, and refrigerate for 6 hours.
20g unsweetened desiccated coconut
3 large egg whites
40g powdered sugar
Heat oven to 300°F (150°C). Spread the coconut on a baking sheet and bake until golden (about 5 minutes); remove from oven, and then lower oven to 200°F (95°C).
Beat egg whites until they form soft peaks. Slowly sprinkle in the powdered sugar while beating until the whites are stiff and glossy. Use a pastry bag with a large tip to pipe the meringue into shapes onto an ungreased, parchment-lined baking sheet. Sprinkle with toasted coconut and bake for 1 hour. Turn oven off and let meringues dry inside oven until crisp.
3 tablespoons brown sugar
3 tablespoons cold water
2 tablespoons heavy cream
1 tablespoon fresh ginger juice (made from blending fresh, peeled ginger root with water)
In a small saucepan over medium heat, add sugar and salt and cover with water. Bring to a simmer over medium heat, stirring every so often until sugar is dissolved (about 5 minutes). Increase heat to medium-high and cook until deeply golden, without stirring (4 to 5 minutes more).
Once caramel is a deep copper colour, turn off the heat and immediately stir in the cream, butter and ginger juice. The mixture will bubble up so be careful! Let cool slightly in pan, then transfer to a storage container to cool off completely.
Place a pineapple ring on a plate, and then carefully arrange the meringues, ginger caramel and decorations like moringa leaves and blossoms on top of the pineapple ring.
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