Moroccan Pineapple and Banana Pudding

Couscous is a staple of the Moroccan table. This dessert version is similar to rice pudding. It’s delicious, light, and a nice complement to spicier main dishes, such as the Swahili Mchuzi Wa Biringani (Aubergine Curry).

Moroccan Banana & Pineapple Couscous Dessert WatermarkedMoroccan Pineapple & Banana Pudding

3/4 C. water

1/2 C. plain couscous

1 Tbs. butter

2 large bananas, chopped

1-2 Tbs. brown sugar

1 1/2 C. chilled whipping cream, whipped

2 Tbs. Malibu coconut liqueur (optional)

1/2 C. candied (or dehydrated) pineapple, minced (plus a few whole pieces for garnish)

1 1/2 C. diced fresh (or canned) pineapple

Bring 3/4 cup water to boil in heavy medium saucepan over high heat. Stir in couscous. Remove from heat. Cover and let stand until water is absorbed, about 15 minutes. Fluff with fork. Melt butter in small pan over medium-high heat. Add banana and sugar and sauté until banana is soft, about 1 minute. Cool.

Using electric mixer, beat cream in large bowl until soft peaks form. Fold in the liqueur (reserve 6 tablespoons whipped cream mixture for topping). Fold candied pineapple, couscous, and banana into remaining whipped cream mixture in large bowl.

Divide mixture among 6 parfait glasses or dessert bowls. (Can be made a few hours ahead. Cover whipped cream mixture and puddings separately and refrigerate.)

 Tip:  If you make this the night before, you may want to whip in a bit more cream to fluff it up, as the couscous and candied apple will have soaked up the liquid contents.

To serve:  Top each pudding with some of reserved whipped cream mixture. Sprinkle each with fresh pineapple and serve.


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Swahili Mchuzi wa Biringani (Aubergine Curry)

Biringani is the Swahili word for “aubergine”, also known as Eggplant (North America), Guinea Squash, Garden Egg, or Brinjal (India).  Originally native to Asia, it’s been a long-time staple part of the diet in Asia, the Middle East, the Mediterranean and Africa.  This dish is a common dish along the eastern coast of Africa.

Swahili Mchuzi wa Biringani (Aubergine Curry)

Swahili Mchuzi wa Biringani - Aubergine Curry Watermarkedcooking oil (amount and kind to taste; I use virgin coconut oil)
1-2 onions, chopped
1-2 tsp. Curry powder
2 cloves garlic, minced
1 tsp. Grated ginger
1-2 hot chili peppers, cleaned and chopped (optional; if you don’t wish to handle fresh hot peppers, add your favourite substitute)
1-2 large aubergines, or several small ones; chopped, lightly salted, and squeezed to partially remove moisture
3-4 potatoes, chopped (these add a silky texture)
2-3 tomatoes, peeled and chopped (fresh & blanched, or tinned)
1-2 finger-lengths of tomato paste (optional)
salt, black pepper (to taste)
1 C. Milk, coconut milk, or yoghurt

Heat oil in a large pot. Sauté onions for a few minutes, then add curry powder, garlic, ginger, and chili pepper. Continue frying over high heat for a few more minutes, stirring continuously.

Add aubergine and potatoes. Stir and fry until the aubergine begins to brown. Reduce heat. Simmer for ten minutes.
Stir in tomatoes and tomato paste. Adjust seasoning. Simmer until sauce is thickened and everything is tender.
Stir in milk, coconut milk, or yoghurt just before serving.

Serve with Chapati or Rice.