Just bring accras and you’re starting a French Antilles style party. These appetizers bring the mood. They are fried dumplings with herbs, spices and often morue (cod fish).
With a dip of salsa ? I’d usually spice them enough and I eat them like that, but I often see many Japanese people looking for the sauce whenever that type of dish appears…
Delicious to photography…
Jambon de Noël antillais
This is another style of Christmas ham, from the Antilles (French Caribbean islands). That’s addictive. I could eat some in all seasons. It’s fruity, spicy and fun. It’s hard to stop eating it. Probably impossible. That was 3 portions for an animal of the size of the gourmande. I’ve schlurped it all in one sitting, licked the plate, the fingers, the dish.
So you’re warned : Make it at the right size or invite the right number of persons.
It’s a boring white ham but of good quality of meat and not many additives. And they discount them from now. That’s perfect for that kind of recipe.
Shopping list :
-buy one more ham.
The net made indentation, I’ve cut a little further to allow flavor to get inside :
Dark rum, cinnamon sticks, clove, nutmeg, black pepper, black sugar and a little vinegar… and later I’ve added slices of raw ginger, bits of pineapple and juice.
Bagged and put to marinate 2 days in the fridge.
Baked one hour with regular showers of marinade (plus 1 tbs of honey). Then I added more pineapple, poured half of a lemon juice on the top, and I decorated with cloves. Baked again half an hour.
Serve with rice and…
… steamed rape blossoms with lemon.
A sweet potato baked at the same time made the dessert.
Edit of shopping list :
-buy 2 hams… no 3 or 4.
Even if “féroce” is fierce and the French for lawyer is “avocat”, I don’t think the dish was named from there. It’s most likely an allusion to the fierce hotness of the chili.
It’s a specialty from the French Antilles islands (Caribbeans).
There are variations of the recipe. The principle is to make a puree of avocado, morue (salted cod fish), hot chili pepper and manioc. Not necessarily in equal proportion, as some people want less chili, some more even I have not met anyone like that so far.
I soaked the salted fish in several baths, then grilled it in the oven-toaster and torn it apart, taking away the bits of bones.
Avocado (and a little shikwasa lime juice), a chili, a chive (kujo negi).
If you don’t get the manioc from your garden, Antillese grocery stores have some powdered ready to use manioc, perfect for this recipe. If you don’t have such stores…
So I have used Asian tapioca starch that I baked in the oven toaster to cook it, then wet with coconut milk, let it sit a while before mixing in.
The mixture is usually smoother. It can be made dryer with more manioc and shaped in balls to take with a toothpick. That depends if you want it as an appetizer or a dish. That was a meal, so I wanted it chunky and kept bits of fish and avocado to add in later.
The chili can be proposed as a topping if you are not sure about how much fierceness the guests can enjoy.
Serve with a ti’punch. Well, sweet white wine was well today.
To complete the feast, something neither fat nor salty… Small sweet potatoes.
Miam miam !
GOURMANDE in OSAKA 