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Bondamanjak chili con carne, zucchini foam, spinach and sweet potatoes curry

Beef, Vegetables and Fruits

Guadeloupe's classic recipe!


Recipe for 4

Chili con carne

300 Gr
Ground beef
40 Gr
Smoked bacon
150 Gr
Red beans
4 Unit(s)
1 Unit(s)
4 Clove(s)
1 Unit(s)
Bondamanjak chili pepper
2 Sprig(s)
1 Tsp
Ground cloves
1 Unit(s)
Green onion
1 Pinch(es)
1 Tbsp

Zucchini mousse

2 Unit(s)
1 Unit(s)
Sweet potatoes
1 Handful(s)
Baby spinach
2 Clove(s)
1 Unit(s)
1 Unit(s)
Vegan chili
15 Gr
Fresh ginger
2 Unit(s)
100 Ml
35% cooking cream
0.50 Unit(s)
2 Tbsp
Curry powder
  • Salt and pepper

Preparation time: 30 min

  • Mise-en-place

    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.

  • Montage

    In a round plate, pour the chili and then the zucchini mousse on top.


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