Congolese Krentjebrij

Ingredients

In the original Dutch Krentjebrij, dried fruits like raisins and currants are used along with spices like cinnamon and cloves. However, in this Congolese adaptation, we replace the dried fruits with fresh tropical fruits like pineapple, mango, and banana to infuse the dish with a vibrant and tropical flavor profile. The spices are also adjusted to include more tropical spices like ginger and nutmeg, which are commonly used in Congolese cuisine. We alse have the original recipe for Krentjebrij, so you can check it out.

• 2 cups (470ml) coconut milk 2 cups (470ml) coconut milk
• 1 cup (235ml) water 1 cup (235ml) water
• 1/2 cup (100g) sugar 1/2 cup (100g) sugar
• 1/2 teaspoon ground ginger 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt 1/4 teaspoon salt
• 1 cup (150g) diced pineapple 1 cup (150g) diced pineapple
• 1 cup (150g) diced mango 1 cup (150g) diced mango
• 1 ripe banana, sliced 1 ripe banana, sliced
• 1/2 cup (75g) diced papaya 1/2 cup (75g) diced papaya
• 1/4 cup (40g) shredded coconut, for garnish 1/4 cup (40g) shredded coconut, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 12g, 10g
• Carbohydrates (total, sugars): 52g, 40g
• Protein: 3g
• Fiber: 4g
• Salt: 0.2g

Preparation

1. 1.
   In a large saucepan, combine the coconut milk, water, sugar, ground ginger, ground nutmeg, and salt. Stir well to dissolve the sugar and spices.
2. 2.
   Place the saucepan over medium heat and bring the mixture to a gentle simmer.
3. 3.
   Add the diced pineapple, diced mango, sliced banana, and diced papaya to the saucepan. Stir gently to combine.
4. 4.
   Reduce the heat to low and let the mixture simmer for 15-20 minutes, or until the fruits are tender and the flavors have melded together.
5. 5.
   Remove the saucepan from the heat and let the porridge cool slightly.
6. 6.
   Serve the Congolese Krentjebrij warm or chilled, garnished with shredded coconut.

Treat your ingredients with care...

• Coconut milk — Use full-fat coconut milk for a rich and creamy texture.
• Pineapple — Choose a ripe and sweet pineapple for the best flavor.
• Mango — Select a ripe mango that is fragrant and slightly soft to the touch.
• Banana — Use a ripe banana with brown spots for a sweeter taste.
• Papaya — Look for a ripe papaya with orange flesh and a sweet aroma.

Tips & Tricks

• For a creamier texture, blend half of the cooked fruits with the porridge before serving.
• Adjust the sweetness by adding more or less sugar according to your taste preference.
• Experiment with different tropical fruits like passion fruit or guava for a unique twist.
• Serve the Congolese Krentjebrij with a sprinkle of cinnamon for an extra flavor dimension.
• Leftovers can be refrigerated and enjoyed cold as a refreshing dessert.

Serving advice

Serve the Congolese Krentjebrij in bowls or small cups for a cozy and comforting presentation. Garnish each serving with a sprinkle of shredded coconut for added texture and visual appeal.

Presentation advice

To enhance the presentation, consider serving the Congolese Krentjebrij in hollowed-out pineapple halves or coconut shells. This adds a tropical touch and makes the dish even more visually appealing.