We use the whole spice because it has a stringy pod and seeds that cannot be separated.
You can grind it into a fine powder using a coffee grinder, nutmeg grinder , or even a great pepper grinder due to its fibrous nature. If you do this, grind the spice as a whole.
If you like it, you can use it in any dish, from starter to dessert. Unlike black pepper, it is widely used throughout Africa.
At Comptoir de Toamasina our preference for using Selim berry is to incorporate it into marinades, sauces and stews and to let it infuse slowly. It is best to use it towards the end of cooking if you have ground it.
Vegetable purees, vegetable stir-fries, stews, beef carrots and other winter foods can all benefit from adding Selim pepper to their flavor.
Foods it pairs particularly well with include: roasted vegetables like celery root and parsnips, cauliflower and roasted cabbage (which is good in sauerkraut), and leek and leek fondue. potatoes.
False guinea pepper can be used to flavor pickles, vinegars and flavored oils.
Black pepper is an excellent seasoning for poultry, including duck breasts, pigeon, turkey and chicken. So this berry is ideal to replace black pepper, will work wonders in the dishes mentioned above.
As for the rest of the meats, you can use it on everything lamb, pork, rabbit, sausages and game.
To talk about scallops, shrimp, langoustines, lobster tails and lobster are perfect with Kili Bay.
But it can also be used in desserts and in infusions by letting it infuse in a syrup which has proven to be a success so far.
You know that you can make a gourmet coffee with this berry, we call it touba coffee, the recipe is simple: Mix 40 grams of Arabica coffee from Minas Gerais with 10 to 15 crushed Selim berries. Your Senegalese touba coffee is ready, all you have to do is enjoy it!
