Semi-ger­mi­nated co­conut, Sey­chelles

An­drew Wong Chef-owner, Kym’s

The Observer Food Monthly - - END OF YEAR SPECIAL NIGEL SLATER -

I had this on a beach in the Sey­chelles. When the ma­ture co­conut drops to the ground and sprouts, it gets a shoot that comes out of it. If you crack it open then you get some­thing like co­conut milk but it has a meringue tex­ture. It’s a meringue/sponge that tastes like co­conut wa­ter. My wife is from the Sey­chelles, and ev­ery­one on the is­land knows about it but takes it for granted. They kind of eat it, but more to show for­eign­ers about the dif­fer­ent tex­tures of co­conut. Ev­ery for­eigner thinks it’s the best thing since sliced

bread. The co­conuts you get abroad are so ma­ture – all you get is wa­ter and they’re rock hard. Or, you get the young jelly stage. It’s very dif­fi­cult to get that semiger­mi­nated stage any­where else. In the Sey­chelles there are loads of medic­i­nal uses for it as well – they use it to cure mi­graines, rub it on bites. They call it coco-gem.

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