Bondamanjak chili con carne, zucchini foam, spinach and sweet potatoes curry
Beef, Vegetables and Fruits
Guadeloupe's classic recipe!
IngredientsRecipe for 4
Chili con carne
- Salt and pepper
Preparation time: 30.00 min
Cut the bacon into small lardons, rinse under cold water the red beans.
Cut the tomatoes in a nice brunoise, finely chop the onions, spring onions, the garlic, the ginger and the chilli pepper while taking out the seeds.
Peal off the thyme's leaves
Peal the sweet potatoes and the zucchinis and make slices out of them.
Grape the nutmeg.
- Chili con carne
Nice and high heat in a stewpot, colour the meat, the garlic and the onion. Add the tomatoes, the sugar, the chili and the paprika. Lower down the heat when you have a golden brown coloration and then add the thyme, the clove and the spring onion.
- Zucchini mousse
Cook the zucchinis in a medium-high heat pan, with olive oil. Make sure you have a great coloration.
Afterwise, mix all the ingredients together, in a blender. Pour the mixture into ramequins, while leaving an inch before the top. Off in the oven for 20mins at 380F.
In a round plate, pour the chili and then the zucchini mousse on top.
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