I like to food-travel and today I made it to one of the most beautiful places in the world: Caribbean Islands. Colors, heat, tropical fruits and blue blue sky.
2 small portions
100 gr basmati rice
100 gram coconut milk
1 ripe mango
half finely chopped red onion
small can of black beans (good luck if you live in Poland – I used kidney beans instead)
1 ripe avocado
1 jalapeño (or a chili pepper)
Cook rice with coconut milk: take out a portion of water and replace with the same portion of coconut milk. Doesn’t really have to get any particular ratio: some Caribbeans cooks use milk and no water at all to boil rice. I was amazed by a beautiful color and a delicate taste rice win thanks to this.
Place in blender: cubed mango, onion, pepper (I prefer milder tastes so I was very careful with amount of pepper – for me a half jalapeño did the trick), cilantro and a pinch of salt and make a smooth sauce. The sauce tastes amazing: I always make double portion to freeze and use as a dip on different occasions.
Serve with heated beans, sliced mango and fresh cilantro.
For cooler autumn eves and this spicy soup is a nice warm up. Pumpkin is a delicate taste and one needs to be careful with spices. This one is called ‘Thai’ mainly for curry paste and coconut milk in it. But soo easy to cook can be called fool-proof.
half medium size pumpki (1,5 kg)
400 ml coconut milk
Lemon grass (not so much essential but good to have)
Lemon juice from half lemon
vegetable stock cube (make 800 ml stock out of it)
1 tablespoon freshly grated ginger
2 tablespoons red curry paste (the amount is totally up to your ability to handle hot curry – mine is low)
Peel and cut pumpkin into small chunks. Sprinkle with half lemon juice mixed with 2 teaspoons of sugar. Grill or bake for min 30 mins in an oven until pumpkin gets soft and goldens.
Meanwhile heat up 1 tablespoon of oil on a pan, add ginger, chopped onion and lemongrass. Cook for 5 mins and set aside until pumpkin is ready. Add roasted pumpkin chunks to ginger/onion aase and cook for another 4-5 mins. Add coconut milk, curry paste, vegetable stock, remainder lemon juice, teaspoon salt and a pinch of sugar and let it simmer for 5-10 mins. Now take a strainer and take lemon grass out of the soup (no harm if some grass stay in it – it’s just very dry and not really eatable). Turn off the heat and let the soup cool down for 10 mins. Blend until soup is creamy texture.