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 Awara
Bavario from Suriname
By Maralyn Hill and Brenda
Hill ‘The Tandem Tasters’
Where is Suriname? We didn’t
know. But while in Puerto
Rico, covering 'The Taste of
the Caribbean', we had the
pleasure of meeting Chef
John Chin Ten Koei,
pictured, the head chef of
Dok204 in Suriname. Suriname
is on the northeastern edge
of South America. We had
lunch with 10 team
supporters from Suriname.
They succeeded in making us
want to visit.
 Chef
John shared a recipe for
Awara Bavarios which draws
people to Dok204 from all
over the world. He shared it
with us. This was inspired
by seeing his mother-in-law
prepare the Awara juice.
Awara Juice:
Peel (quite
difficult) then blend. The
skin is thin and has a
bright orange color.
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Awara Bavarios:
1 quart + ¼ cup (1 liter) awara
juice
1 pt + 1/8 cup (.50 liter) heavy cream
1-3/4 oz (50 ml) white wine
1 oz + 1/8 tsp (32 gr) gelatin
7 oz (200 gr) sugar
Method:
Cook the white wine until it boils.
Add gelatin.
Let cool.
When cooled, add to the juice and sugar.
Stir until sugar is dissolved.
Put this in a cool place and when it starts to hang (firm up so you can
shake a little)
Whip heavy cream.
Add gelatin mass to the whipped cream.
Poor in any form molds to shape as you like. |
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 Maralyn
Hill and Brenda Hill,
(not related) have been working together as friends for over twenty
years. They have shared joys, sorrows, and worldwide adventures and
married men with the same last name. They are the authors of ‘Our Love
Affairs with Food & Travel - Recipes & Tips from Chefs Around the
World’, Master Chef Hervé Laurent’s ‘Cooking Secrets—The Why and How’,
and their new book '$uccess, Your Path to a Successful Book'.
Visit
www.whereandwhatintheworld.com
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This site developed by Big Blend Magazine™. copyrighted since 1998. No part of it may be reproduced for any reason, with out written permission from Big Blend Magazine, P.O. Box 867, Green Valley, AZ 85622.Opinions expressed by contributors are not necessarily that of this publication or any of its staff. We reserve the right to edit submittals. All subject matter is intended for general information only and not to be take as personal advice in any matter. Although every effort is made to be accurate, we cannot be held responsible for inaccuracies or plagiarized copy submitted to us by advertisers or contributors. |
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