Mole Manchamantel with a Twist

Ingredients

In this adaptation, we substitute the traditional meat used in the original Mole Manchamantel recipe with a variety of seafood commonly found in Wallis and Futuna. This modification adds a unique twist to the dish, infusing it with the flavors of the sea and showcasing the local ingredients of the target cuisine. We alse have the original recipe for Mole manchamantel, so you can check it out.

• 2 cups (470ml) seafood stock 2 cups (470ml) seafood stock
• 4 dried ancho chilies, stemmed and seeded 4 dried ancho chilies, stemmed and seeded
• 2 dried guajillo chilies, stemmed and seeded 2 dried guajillo chilies, stemmed and seeded
• 1 dried pasilla chili, stemmed and seeded 1 dried pasilla chili, stemmed and seeded
• 1 onion, chopped 1 onion, chopped
• 4 garlic cloves, minced 4 garlic cloves, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground cinnamon 1 teaspoon ground cinnamon
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 cup (240ml) crushed tomatoes 1 cup (240ml) crushed tomatoes
• 1/4 cup (60ml) orange juice 1/4 cup (60ml) orange juice
• 1/4 cup (60ml) pineapple juice 1/4 cup (60ml) pineapple juice
• 1/4 cup (60ml) apple cider vinegar 1/4 cup (60ml) apple cider vinegar
• 1/4 cup (60ml) Wallis and Futuna honey 1/4 cup (60ml) Wallis and Futuna honey
• 1 pound (450g) mixed seafood (fish, shrimp, crab), cut into bite-sized pieces 1 pound (450g) mixed seafood (fish, shrimp, crab), cut into bite-sized pieces
• Salt and pepper to taste Salt and pepper to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 25g, 15g
• Protein: 40g
• Fiber: 6g
• Salt: 1.5g

Preparation

1. 1.
   In a large saucepan, bring the seafood stock to a simmer over medium heat.
2. 2.
   In a dry skillet, toast the dried chilies until fragrant, then transfer them to a bowl and cover with hot water. Let them soak for 15 minutes until softened.
3. 3.
   In the same skillet, sauté the chopped onion and minced garlic until translucent.
4. 4.
   Drain the soaked chilies and transfer them to a blender. Add the sautéed onion and garlic, ground cumin, ground cinnamon, dried oregano, crushed tomatoes, orange juice, pineapple juice, apple cider vinegar, and Wallis and Futuna honey. Blend until smooth.
5. 5.
   Pour the blended sauce into the simmering seafood stock and let it cook for 20 minutes, stirring occasionally.
6. 6.
   Season the mixed seafood with salt and pepper, then add it to the sauce. Cook for an additional 10 minutes or until the seafood is cooked through.
7. 7.
   Serve the Mole Manchamantel over rice or with warm tortillas. Garnish with fresh cilantro.

Treat your ingredients with care...

• Seafood — Ensure that the seafood is fresh and properly cleaned before adding it to the sauce. Adjust the cooking time based on the type and size of the seafood to avoid overcooking.

Tips & Tricks

• If you prefer a spicier dish, you can add a pinch of cayenne pepper or a chopped jalapeño to the sauce.
• For a smokier flavor, you can roast the dried chilies before soaking them.
• If you can't find Wallis and Futuna honey, you can substitute it with any other local honey or a mild-flavored honey.

Serving advice

Serve the Mole Manchamantel with a side of steamed rice or warm tortillas to soak up the delicious sauce. Add a squeeze of lime juice for an extra burst of freshness.

Presentation advice

Garnish the dish with a sprinkle of fresh cilantro leaves to add a pop of color. Serve it in a vibrant ceramic bowl to showcase the rich red color of the mole sauce.