Baobab meets jalapeño – extra spicy-hot summer salad

Baobab meets Jalapeño Salad, Heike Pander

Baobab meets Jalapeño Salad, Heike Pander

Imagine how the fiery-hot jalapeño from Mexico combines with the fruity-creamy aroma of the baobab fruit powder ripened in the intense African sun – a fiesta of a special kind for the taste buds on your tongue. Try it right now:

For the Baobab meets Jalapeño recipe you need:

  • 250 gr noodles (spirelli, short macaroni or penne are best)
  • Quantity at will: rocket, kale, spinach, broccoli
  • 1 – 2 tbsp* of olive oil
  • ½ red onion
  • 2 toes of garlic
  • 1½ tsp** cumin
  • 1 jalapeño
  • ½ bunch fresh coriander (alternatively coriander powder)
  • ½ bunch of parsley chopped
  • 250 grams vegan cream cheese or 200 ml coconut milk
  • Some water / vegetable broth according to taste
  • 3 tbsp soy sauce
  • 1 small cup of cashew nuts
  • coconut chips
  • Salt & pepper according to taste
  • (1 tbsp tomato paste, to taste)
Brokkoli, Heike Pander

Brokkoli, Heike Pander

Preparation of ingredients:

  • Carefully clean and / or wash all vegetables and herbs
  • Depending on your taste, either blanch kale or knead the leaves gently with some olive oil. Alternatively take kale from the glass
  • Divide broccoli into small florets and use either raw or blanch (then let cool)
  • Spinach can be roasted or used raw in the salad
  • Cut garlic into thin slices or chop finely
  • Cut onions into small cubes
  • Cut jalapeño into small cubes
Salad ingredients, Heike Pander

Salad ingredients, Heike Pander

How to fry ingredients:

  • Heat olive oil in the pan
  • Add onions and fry until glassy
  • Depending on your taste, fry 1 tbsp tomato paste together with the onions
  • Add broccoli, kale, spinach and fry for about 3 minutes
  • Add the jalapeño, garlic and a portion of the parsley, fry briefly
  • Add some water or vegetable stock, let it simmer
  • Add the vegan cream cheese or half of the coconut milk
  • Add soy sauce, cumin, salt and pepper and stir well
  • Taste and let cool
  • Chop cashew nuts & roast, let cool
  • Cook the noodles bite-proof while you fry the other ingredients & allow noodles to cool.
Baobab powder, Heike Pander

Baobab powder, Heike Pander

Salad dressing:

  • ½ lime pressed out
  • 2 tbsp baobab powder
  • ½ – 1 tsp Dijon mustard
  • ½ tsp paprika powder
  • ½ tsp turmeric powder
  • 1 – 2 tablespoons of maple syrup
  • 2 tbsp of vinegar or equal amount of lemon juice
  • 2 tbsp of oil, e.g. olive oil
  • If coconut milk has been used instead of cream cheese, add the rest
  • Add salt & pepper according to taste

Since the baobab powder sticks easily due to its high proportion of pectins, a glass with screw cap has been of great help. Put all ingredients in the jar and shake vigorously until you get a creamy, smooth sauce.

Baobab meets Jalapeño Salad, Heike Pander

Baobab meets Jalapeño Salad, Heike Pander

Final Steps

  • Put cooled ingredients from the pan into a large salad bowl
  • Add the pasta
  • Add rocket, coriander and the rest of parsley to the salad
  • Pour salad dressing into the bowl and mix well
  • For decoration add roasted cashew nuts and coconut chips

Enjoy your Baobab meets Jalapeño extra hot summer salad!

*tbsp = Tablespoon

**tsp = Teaspoon

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