Firstly, we know what you're thinking, it's been way too long since we posted any recipes on Little Jars. Yes, we know, we apologise but things have been so hectic over the past few months with preparing for the big move to DRC.
This weekend was finally a chance to relax at home, and just, be home. Do you ever just miss your pillow, and your couch, and cooking at home? We do, so this weekend we turned off from the world and just spent the weekend together. And, we wrote this post together - our first co-authoring, hurray!
So, while enjoying the last couple of weeks of Kigali’s dry season we thought it was the best time to enjoy some of the low-hanging and rapidly ripening fruit in the garden (by adding a splash of liquor). We quickly prepared ourselves a lovely three-course liquid meal, which was a perfect way to beat the heat. For those of you still engulfed in snow, don’t worry, tequila should do the trick to heat you up! If not, our dessert coffee is a sure way to warm them bones. Try them at home, or order them when out, recipes below.
Either way, Sundays are for relaxing; we did (even the cat), and we hope you do too!
The following three recipes highlight a few of the fresh fruits available in Rwanda.
"The Starter" - Kigali Mélange
This margarita-style recipe is based on a Avión’s Papaya Smash. Our version uses fresh guava puree instead of orange juice, plus we salted the rim of the glass and added an extra splash of tequila on top. If you don't like papaya, you can alternate for kiwi, orange, or anything else you can think of that is crisp and sour - get creative!
- 1 Slice of fresh papaya (cut into chunks)
- 1 oz. coconut nectar (or any sweetener, honey would work too)
- 2 oz. Tequila (the best quality you can get your hands on - we used Patron)
- 1 oz. Grand Marnier (or other orange liqueur)
- 3 oz. Guava purée
- Juice of half a lemon
- Salt rim on the glass
- Soda water to fill
- Garnish with lemon slice
Add the chunks of papaya and coconut nectar to a mixing glass (we used 1 oz. of coconut nectar, but add a little more depending on your sweet tooth). Muddle to release the papaya flavour.
2. Add The Ingredients
Add tequila, orange liqueur and guava purée to the mix and finish with the juice of half a lemon.
3. Shake and Strain
Add ice, give it a mighty shake and strain the contents into an ice filled glass that is rimmed with salt. Fill to brim with soda water.
Garnish with a slice of lemon. Stir and serve.
"The Main" - Kaguguberry (because we live in Kagugu!)
On a hot, sunny day, this is a must! Our interpretation of Absolut’s ‘Basil Bliss’. This version uses limoncello instead of simple syrup, and fresh lime juice over lemon.
- 2 oz. Vodka
- 3 oz. Strawberry Puree
- 1 oz. Fresh Lime Juice
- 1 oz. Limoncello
- 4 leaves of Basil
- Garnish with lemon and lime slices and leaf of basil
1. Add The Ingredients
Add the vodka, strawberry puree, lime juice, limoncello and basil over ice into a mixing glass.
2. Shake and Strain
Strain the mix into an ice filled glass.
Pretty it up with a slice each of lemon and lime, and a fresh basil leaf.
"The Dessert" - Hot Flat White Russian
After first trying this treat at East London’s Shoreditch Grind Coffee Shop, there was no need to dither with the recipe, but now we enjoy it in East Africa with locally grown coffee beans. The key to this drink is Araku, a rum and coffee based liqueur made by Santa Teresa, it really changes the favour of the drink. If you can’t find it, although we recommend trying as it’s well worth the effort, you can substitute with Kahlua or Tia Maria. And if you can't figure out the garden reference - yes we can grow fresh beans in Rwanda (we are lucky, we know!)
- 1 shot espresso
- ½ oz. vodka
- ½ oz. Araku (rum-coffee liquor: if you can't find it, mix 1 part dark rum with 2 parts coffee liquor)
- Steamed milk of your choice (almond is great)
Add the vodka and Araku to your chosen coffee vessel. Pour in the hot espresso, and fill to brim with the steamed milk. Stir and decorate if you wish. Simple. Delicious. Meza Neza.