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Elle Jauffret

Writer & Fork Handler

A meal from CHILDREN OF BLOOD AND BONE by Tomi Adeyemi

The book: CHILDREN OF BLOOD AND BONE by Tomi Adeyemi. A young maji/outcast and a princess become unlikely allies on a quest to unlock the power of the gods and allow maji to reclaim their place in Orïsha.  (YA fantasy)

“[...] I sprint fast, almost knocking a basket of plantain off her black hair.” (p.21) “A rare find in the Warri Sea, [the red-tailed sailfish]’s too valuable for us to eat.” (p.27)    ~~~  “I lower my forkful of coconut pie […]” (p.32)

RED-TAILED (ALFONSINO) FISH WITH COUSCOUS

Couscous: Combine 1 cup of couscous + 2 tablespoons of butter+ 1 cup of your favorite broth (vegetable or kitchen broth) +1/2 teaspoon of salt in a microwave safe dish. Microwave on high for 3 1/2 minutes. Fluff with fork and serve.   [OR with the same ingredients: bring 1 cup of broth to boil , then pour it over all the other ingredients. Cover and let stand for 3-5 minutes. Fluff and serve.]

Fish: Scale and slice your fish into filets. Marinade filets for an hour in 1 tablespoon olive oil + 1 tablespoon raspberry vinegar + 1 pinch of salt. Heat frying pan and sauté your filets 2-3 minutes on each side. 

   

COCONUT CREAM PIE

Bring 4 ½ cups of milk to a boil. Add 1 cup of sugar + ½ cup of cornstarch +1/2 teaspoon of salt to milk and stir until smooth. Cook over medium heat until thick (about 6 minutes). Transfer mixture to the top of a double boiler (or bowl set over a saucepan of simmering water).

Stir in 8 beaten egg yolks and cook until mixture is smooth and thick.

Remove from heat. Add 3 tablespoons of butter + 2 teaspoons vanilla extract to mixture and stir until butter melted and well incorporated.

Add 2 cups coconut flakes (fresh or dry--unsweetened). Mix well.

Pour into already cooked piecrust. Cover with coconut flakes and refrigerate for an hour.

[if you like your pie creamy, add a layer of whipped cream before adding the last layer of coconut flakes.]

 

 

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