Take meback to Samoa
with zest alone, although this can be used as a substitute. Orange, tangerine, tangelo, mandarin, clementine: any orange-skinned citrus can be used.
When recreating a recipe from warmer climes, I amalways grateful for the wonderful selection of quality imported ingredients now available in New Zealand. Preferably choose responsibly sourced products such as Trade Aid or other fair trade brands. For something different, I also tested the recipe using locally grown quinoa, grown near Taihape, by Kiwi Quinoa. I have included directions for short grain white rice or quinoa, or you can use a combination of the two. texture I used cacao nibs ground in a spice or coffee grinder. Good quality cocoa powder can also be used. Serves 4 Preparation time: 10 minutes Cooking Time: 20-25 minutes cup cacao nibs or cocoa powder cup short grain white rice or quinoa 1 cups water 400g can Trade Aid coconut milk 1 orange or tangerine leaf, or long strip of orange zest
2-3 tablespoons maple syrup or sugar
If using cacao nibs, grind them in a spice grinder until they have the texture of fine coffee. Open the can of coconut milk and scoop cup of the thick creamed coconut from the top into a bowl. Cover and chill while preparing the rice.
Put the rice and water into a saucepan and bring to the boil. If using the orange/tangerine leaf crush lightly with your hand and add to the pan – or the strip of orange zest. Pour in the remaining coconut milk. Simmer for 10 minutes until the rice is tender.
Stir through the ground cacao or cocoa powder. Cook for a further 5-10 minutes until thickened. Add maple syrup or sugar to desired sweetness – a little bitterness is good as the coconut cream is sweet. Remove from the heat and set aside to cool a little and thicken. Spoon into four bowls and dollop each with tangerine cream (recipe below).