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Ingredients

3 cups coconut milk
1/4 cup granulated sugar
1/4 teaspoon coarse kosher salt
1/4 teaspoon vanilla extract
3 tablespoons cornstarch

Instructions

In a saucepan over medium-low heat, heat all but 1/4 cup of the coconut milk. Add the sugar, salt and vanilla. Mix the remaining coconut milk with cornstarch and gradually add to the pan, stirring until mixture comes to a boil and thickens. Pour the mixture into a square cake pan and chill until firm.

Cut the pudding into small squares and serve.

The use of curry is a more recent addition to West African recipes.  Curry mixes well with the many clasical African ingredients to create modern versions of the tradition foods.  The hot curry powder blends nicely with the coconuym milk to create a tangy Nigerian soup, tempered with the mild taste of the coconut milk.

Ingredients

• 3 cups coconut milk
• 3 cups chicken stock, reserving 1/4 cup
• 1 teaspoon cornstarch
• 2 teaspoons Malawi Curry Powder
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground white pepper
• 1/4 cup prepared grated coconut
• 1 tablespoon freshly grated ginger
• * Garnishes: 1/2 cup plain yogurt, 1/4 cup toasted coconut, minced parsley 

Instructions

Combine the coconut milk and the chicken stock in a large, heavy casserole and bring to a boil.  Reduce the heat slightly and add the curry powder, salt, pepper, grated coconut, and simmer for 10 minutes.

Mix the cornstarch with the reserved stock and add it in a steady stream to the simmering soup, stirrring constantly until the soup thickens slightly.

Serve the soup hot with all of the garnishes.

I just happened to have a bunch of baby bananas sitting on the counter one day when inspiration struck and now these are my absolute favorite tamales. The fun part is watching your guest’s faces when they dig into the tamale and find a whole banana inside. Wrapping the tamales in banana leaves gives more flavor, but use corn husks if that’s all you have.

Ingredients

1/2 recipe Coconut Masa (recipe follows)

1/2 cup unsweetened shredded coconut

1 teaspoon vanilla

1/3 cup brown sugar

12 baby bananas, peeled

Vanilla ice cream (optional)

Dulce de leche (recipe follows)

At least 12 (6-inch by 8-inch) pieces of banana leaf, plus more for tying

Instructions

Add the masa to a large bowl and work the raisins, chestnut puree and nutmeg into the masa.

To assemble the tamales, spread about 1/3 cup filling in the middle of a softened piece of banana leaf, press a baby banana into the masa then fold and tie it. Repeat for the remaining tamales.

Steam the tamales for 1 hour and serve hot with vanilla ice cream and Dulce de leche.

‘Don’t use sweetened coconut flakes or the masa will become too sweet. Look for unsweetened shredded coconut in the bulk aisle at your natural foods store or in any Asian or Latin American market.’

Ingredients

ground masa, butter, sugar, vanilla, coconut milk

Instructions