Three courses with Titiyo Chingchinga on Crayfish with Shito Sauce Grilled Lobster Red Red Puff Puff with cirton cream Here, of course, it is up to each person what you want to grill and most things work. Fish, chicken meat or vegetables. Just remember not to over-grill the ingredients for too long. We grilled approx. 2 kg of raw lobsters and a live lobster of 800 grams (it is enough for approx. 4 people. The recipes below are well sized and are enough for 6 people Shito sauce ½ dl cooking oil 2 chopped yellow onions 4 chopped cloves of garlic 3 tbsp chopped ginger 2 slightly pitted chopped yellow habaneros or Scotch bonnet 2 lightly pitted chopped red habaneros or Scotch bonnet 1 dl chopped peeled prawns or 3 tbsp dried prawns 3 tbsp tomato puree 2 tbsp sugar 4 ground cloves ½ l water 1 handful bonito flakes or dried fish (salt) Sauté the onion thoroughly in the oil, add garlic, ginger, habaneros, tomato puree, cloves. Saute until it darkens under stirring. Add the sugar and caramelize until it gets even darker. Pour in the water and cook until it darkens (takes approx. 20-30 min.) with bonito and possibly a little salt. Cook in a blender until smooth and put in a nice bowl. Sour mango, tomato and chili salad 1 peeled and shredded unripe mango 2 finely chopped tomatoes 1 large handful chopped coriander 2-3 chopped thaichilis or any variety. The juice of a squeezed lime Everything is mixed and left to infuse for at least 10 min before serving Suya spice mix 1 dl dry roasted peanuts (not salted or oiled) 2 tbsp dried ground ginger 2 tbsp dried ground garlic 2 tbsp dried ground onion 1-2 tbsp chili flakes or 1 tsp chayenne pepper and 1 tablespoon pul biber) 2 tablespoons salt 1 teaspoon coarsely ground black pepper Run everything in a blender until it becomes a finger-sized mixture Red Red (takes approx. 1-1 1/2 hours to cook) 1 ½ dl cooking oil 1 large tablespoon paprika 1 tsp chili flakes 2-3 cloves 3 dl soaked black eyed peas/beans 2 chopped yellow onions 3 chopped garlic cloves 2 slightly pitted chopped habaneros or scotch bonnet chilies 3 tbsp chopped ginger 3 tbsp tomato puree 3 chopped tomatoes 3 tablespoons dried shrimp or 3 tablespoons Thai dried shrimp with soybean oil 200 g mackerel in tomato sauce in a jar 1 handful dried bonito flakes Salt and black pepper Heat the oil and brown paprika powder, chili flakes and cloves quickly until the oil turns red (important not to burn) add in the onion and brown for a few minutes. In with habaneros, garlic, ginger, tomato puree. Sauté for a minute and add the beans, the dried prawns and cover with water and simmer until the beans soften. In with the mackerel and bonito flakes. Simmer for a few more minutes and season with salt and black pepper. Puff Puff 1 l frying oil 3 dl wheat flour ½ tsp dry yeast 1 ½ dl lukewarm water 2 tbsp muscovado sugar ½ bicarbonate ½ tsp ground nutmeg 1 spice measure grated cinnamon 2 dl sugar to roll them in when they are deep-fried Mix everything and leave to ferment for 30 min. Heat the oil to 170 degrees. Press in about ½ tablespoon-sized balls of the batter and deep-fry for about 2 minutes. drain on paper and roll in granulated sugar just before serving. Lemon créme 2 ½ dl cream The peel of ½ grated lemon Bring to a boil. 3 egg yolks ½ dl sugar 1 pinch of salt Whisk until the sugar melts. Fold in the lemon cream and put back on the stove. Whisk until the first bubbles form and take off the heat immediately. Pour into a nice bowl, wrap and refrigerate. Serve immediately with the freshly fried puff puffs.