Pancakes with oatmeal, bananas, coconut & cottage cheese

For ➋

50 g finely grated coconut

50 g oatmeal

2 bananas

200 g cottage cheese

4 eggs

1 pinch of salt

coconut oil or butter

coconut flakes

maple syrup

Roast the oatmeal and grated coconut in a dry pan over medium heat, until the coconut turns light brown and smells like it all over the kitchen, after about 3 m. Place in a mixing bowl and then roast the coconut flakes for finishing. Mash 1 banana and add to the toasted oatmeal and grated coconut along with the rest of the ingredients. Mix into a firm batter.

Melt a little bit of coconut oil or butter in a saucepan over medium heat. Bake the pancakes about 2 m on each side, count on a large tablespoon of batter per pancake. Depending on the size of the pan, you can bake several pancakes at the same time. *

The dough is fairly thick, so spread it out a bit with the back of a spoon for wider pancakes. If you want nice, round pancakes, spoon the batter into a greased cutter or cooking ring.

Stack the pancakes and finish with banana slices, the toasted coconut flakes and a good dash of maple syrup.

* Or put the dough in circles on a baking tray and bake in the oven for 12 m at 200 ° C. Then brown in a frying pan.

Easier recipe with 100 g of oatmeal, without banana and grated coconut.

Filets de rouget à l'antillaise (Antilles red mullet)

For ➍
6 fillets of fresh mullet/ redfish
1 small chilli (dried or fresh hot 'piment oiseau', 'bird's eye' , or Spanish chilli)
2 cloves of garlic
4 onion
½ can pineapple (no syrup), or a small pineapple, slices drained & chopped
1 lime
1 tbs grated coconut
4 tbs oil
salt

Heat 2 tbs oil in a skillet. Add the onions and chopped garlic, 3-4 m on low heat. Add pineapple slices. Sprinkle crumbled chilli over it and cook 5 m over medium heat.
Meanwhile, heat the remaining oil in a frying pan. Grill fillets 2 ms on each side. Salt and place them on the pineapple mix. Cover and cook for 2 m.
Off the heat, add the lime juice and the grated coconut.
Serve with riz créole.

'Piment oiseau' (birds' pepper) is called after the small birds who like to pick the small red peppers in Cameroun. It is one of the strongest chillies available (9 on the Scoville scale). One of the most common mistakes is to cut the peppers into 2 and put only half to make it less strong: the "spice" is in the seeds, it will have the opposite effect.
Attach a chilli to a string, soak in your dish, and remove it after a few minutes.

Polynesian shrimps curry with bananas

For ➍
1 tbs oil
20 thick, unpeeled shrimps*
20 cl cream
1 tbs mild curry powder
3 tbs ground coconut
crushed parsley
2 bananas
1 tbs binder for white sauce**
salt

Mix cream and 2 bananas.

Cook the shrimp in a pan with oil or butter until they are lightly grilled. Add a little salt and 1 ts coconut, sweet curry and parsley. (Save the rest for the preparation of the sauce) to it.

Heat the banana cream in a saucepan and add the remainder of the coconut, sweet curry and parsley. Add sauce binder.* Then add the stock from the shrimp and mix.

Serve with rice.

*Double for main course.
**Replace with panko or breadcrumbs.

Caramelized pineapple sundaes with coconut

For ➓
1 kg pineapple, peeled, cored & sliced into 1.5 cm thick rings
2 ts vegetable oil
3 tbs (sweetened) shredded coconut
150 cl fat-free vanilla frozen yogurt
mint sprigs, for garnish

Light a grill. Brush the pineapple rings with the vegetable oil. Grill over moderately high heat, turning occasionally, until the pineapple is lightly charred and softened, about 8 m. Transfer the rings to a work surface and cut into bite-size pieces.
In a medium skillet, toast the coconut over moderate heat until golden, about 2 m. Transfer to a plate to cool.
Scoop the yogurt into sundae glasses or bowls.
Top with the grilled pineapple, sprinkle with the coconut, garnish with the mint sprigs and serve right away.

Prawns with yogurt & cucumber salad

For ➍
24 large prawns, thawed*
300 g yogurt
1 tbs paprika
2 ts ground cumin
½ ts curcuma
¼ ts cayenne pepper
1 tbs grated ginger
4 cloves garlic, crushed
½ ts salt
vegetable oil
salad:
1 cucumber
1 tomato
1 green pepper
juice of 1 lemon
75 g freshly grated coconut
salt

Clean the prawns. Remove shells.

Stir the yogurt. Add the spices. Put the prawns in the marinade. Ensure that all shrimp are covered with yogurt. Leave at least 2 h to marinate in a cool place.**

Peel the cucumber. Cut into small cubes.

Halve the tomato, remove seeds and cut into small cubes.

Chop the pepper.

Mix with the cucumber and tomato. Add the lemon juice and coconut. Season with salt.

Put the prawns on 4 skewers. Grill in a grill pan or barbecue.

Serve with cucumber salad and naan or basmati rice.

*Replace with fish with firm meat like monkfish fillets.

**When using the refrigerator, get the prawns out 10 m before grilling to get to room temperature.