Recipes………
Saka Saka AN ODE TO CONVIVIALITY SOUTH OF THE SAHARA - GENEROSITY AND POSITIVITY THROUGH RECIPES, STORIES AND CULINARY TRADITIONS. In this vibrant and generous celebration of food, friendship and conviviality, photographer Aline Princet and Anto Cocagne, a young chef from Gabon, invite musicians, writers, artists and creatives from all over African, south of the Sahara, to share their recipes and bring the spotlight to focus on the rich diversity of African food. The 80 authentic recipes showcased include the best dishes from Gabon, Senegal, Ivory Coast, Cameroon, Congo and Ethiopia, and with each recipe comes information on its origins, its key ingredients and tips and advice for the home cook on how to cook them to perfection. They use fruit, grains, vegetables, spices and are delicious, healthy, often vegetarian or vegan and some gluten-free. Interwoven throughout are interviews with the artists who talk about what African food means to them.
Images and text from Saka Saka by Anto Cocagne & Aline Princet, photography by Aline Princet. Murdoch Books, $45.
COCONUT RICE WITH FRUIT TARTARE IN G R EDIENTS
METHOD
Difficulty: easy Preparation: 30 minutes Cooking: 45 minutes
1. Crush the Speculaas biscuits in a bowl, add the softened butter and mix well. Press the biscuit mix into round tart rings to make the bases. Set aside. 2. Combine half the coconut milk in a pot with the rice and sugar. Split the vanilla bean lengthways and scrape the seeds into the pot, then add the empty bean. Bring to the boil, then reduce the heat to low and cook, stirring constantly, until the rice has absorbed all of the coconut milk. Gradually add the remaining coconut milk and cook until the grains of rice are mushy. 3. Add the white chocolate to the hot rice and stir until it is completely melted. Remove the vanilla bean and leave to cool. 4. Remove the seeds from the pomegranate. Peel and dice the mango and pineapple. Put the pomegranate seeds and diced fruit into a bowl, add the lime zest and mix together. 5. Assemble the dessert like a cheesecake by topping the biscuit bases with the cold coconut rice. Decorate with the diced fruit and a few edible flowers. Serve chilled.
SERVES 6
• 200g Speculaas biscuits (Dutch spiced biscuits) • 1/3 cup (80g) unsalted softened butter • 2 cups (500ml) coconut milk • 100g parboiled long-grain rice • 40g caster (superfine) sugar • 1 vanilla bean • 40g white chocolate • ¼ pomegranate • ½ mango • ¼ pineapple • Thinly sliced zest of 1 lime • Small edible flowers, such as coriander (cilantro) flowers or pansies
SEA BASS CARPACCIO WITH GREEN MANGO INGR E D I E N TS Difficulty: easy Preparation: 45 minutes SERVES 6
• 3 whole sea bass or 6 x 150g sea bass fillets • 2 tbsp vegetable oil • 2 green mangoes • ½ red onion • 1 lime • ¼ pomegranate • 3 sprigs coriander (cilantro) • Salt and Penja peppercorns • 3 tbsp mango purée • 1 tsp ntorolo • A few croutons • A few baby spinach leaves 64 slim magazine Autumn 2022
METHOD 1. Wash the bass fillets and remove the skin and bones. Brush them with a little oil, then lay them flat in a container before putting them in the freezer for 30 minutes to firm up. 2. To prepare the mango relish, peel and finely dice the mangoes and red onion. Zest and juice the lime. Remove the seeds from the pomegranate. Finely chop the coriander. 3. In a bowl, mix the diced green mango, red onion, lime zest, pomegranate seeds and chopped coriander. Season with salt and pepper. 4. Make a dressing with the lime juice, mango purée and ntorolo and season with salt and pepper. Mix the dressing with the mango relish. 5. Remove the fish from the freezer, cut it into very thin slices and arrange on a serving plate. Serve immediately with the mango relish, small croutons, baby spinach leaves and a few Penja peppercorns.
