Inspired by a cooked fruit salad in Jessica B. Haris’s “The Africa Cookbook” and an ice cream topper in Marcus Samuellsson’s “A Taste of Africa.” While this sundae is not specifically from any one country, we put together flavor profiles for the dessert that are very typical of sub-Saharah Africa – pineapple, coconut, ginger, and vanilla. In particular these crops are a big part of the economies of Nigeria, Tanzania, and Madagascar.
| Servings | Prep Time |
| 2-4 people | 5 minutes |
| Cook Time |
| 10 minutes |
|
|
|
|
Inspired by a cooked fruit salad in Jessica B. Haris’s “The Africa Cookbook” and an ice cream topper in Marcus Samuellsson’s “A Taste of Africa.” While this sundae is not specifically from any one country, we put together flavor profiles for the dessert that are very typical of sub-Saharah Africa – pineapple, coconut, ginger, and vanilla. In particular these crops are a big part of the economies of Nigeria, Tanzania, and Madagascar.
|
Ingredients
- 2 cups pineapple (cubed)
- 1/4 cup brown sugar
- 1/4 tsp ginger root (freshly grated)
- vanilla ice cream
- coconut chips (toasted)
Servings: people
Units:
Instructions
- Add the pineapple, brown sugar, and ginger root to a small pot and bring to a simmer over medium heat (the pineapple will release its juices). Cook 5-10 minutes until the brown sugar dissolves and thickens into a syrup. Stir occasionally.
- Serve with vanilla ice cream and toasted coconut chips to make a sundae.