There are a multitude of different varieties of Mango. Each mango has its individual textures, aromas, wetness and other properties that make it perfect for specific dishes. Mangos to Africans are what curries are to Indians: a precise mix of certain flavors, aromas and textures that are specialized for certain meals. With this entre I wanted the mango to be spiced to perfectly accompany the King Prawns. I have therefore selected a variety of 5 mangos and prepared them in a molecular jam.
Then I have 4 varieties of diced, raw mangos: Each has their proper personality. Kenyan caviar, or Githeri, is a mix of corn flower and beans that Kenyans love best... and me as well. This quinoa-like, vegetarian and super light mélange seduced me immediately. Therefore, I made my own Githeri, but with a quinoa base perfumed with Mokalo powder – a smoked freshwater fish from the Congo (Brazzaville).