Ingredients for caribbean spelled seitan baked in a crispy jacket in coconut and red palm oil
- 250 grams seitan
- 100 g coconut grater dried
- 2 tbsp cornstarch
- 2 tbsp coconut flour
- red palm
- coconut oil
- 2 bananas
- 1 fresh pineapple
- 1 cup whole rice
- 60ml water (Pineo)
Preparation of caribbean spelled seitan baked in a crispy jacket in coconut and red palm oil
- Start cooking the rice, calculate about a cup of rice for 2 people.
- Then let the spelled seitan (may also be the wheat version) drain and pat it dry with kitchen paper (important otherwise the moisture will repel the cornmeal).
- Take 2 deep plates.
- In one plate you make a thick paste with: 2 level tablespoons of starch, 2 level tablespoons of coconut flour and 60 ml of water. You can add ½ teaspoon of curcuma (gives a nice color), a pinch of cayenne pepper, ... and possibly other herbs to your own taste.
- In the other plate, sprinkle the grated coconut.
- Dip the seitan in the starch and roll in well on both sides (may be quite thick) and then roll in the grated coconut.
- It is important that the paste is thick enough so that the coconut grater sticks well.
- Press down well and bake in ¾ coconut oil and ¼ red palm.
- Meanwhile, peel and cut the banana at its longest.
- Also peel the pineapple and get rid of the black dots.
- Let both caramelize in coconut oil in a hot pan, as soon as the outside is nicely browned, continue cooking over a low heat.
Tip from Serge:
Serve with rice and optionally chopped fresh herbs. You can also add a tasty chutney (Oxfam) or add a curry sauce.