T’is passion fruit season and my basket is overflowing with these little crimson balls of delectable seedy pulp. Before moving to South Africa, I did not really appreciate what these wrinkled fruit balls had to offer. I hardly knew what to do with it’s pulp, which is called granadilla, here in South Africa. It is only after a bit of experimentation that I finally discovered its wonderful culinary properties for both sweet and savory dishes.
- 1 cup passion fruit pulp (8 fruits depending on size)
- 1/3 cup of sugar
- 1/3 cup of water
- mint leaves and/or ginger to add extra flavour
- Combine sugar and water in a saucepan and bring to a boil.
- Once the sugar has dissolved, turn down the heat and add the passion fruit.
- Allow the sauce to thicken a bit before removing from the heat.(max 3-5 minutes)
- Add chopped mint leaves and a few pieces of fresh ginger to hot sauce and allow to cool. Remove ginger before serving.
My first experimentation with granadillas occurred when I did a food demonstration in Rwanda with Gardens for Health. It was there that I had to come up with a sauce that could work with sweet potato pancakes. Needless to say, once all was cooked, served and eaten, there were no complaints. The sauce was a great way to use up extra granadilla with very few ingredients and a tasty final product that is wonderful to eat as well as to sell at Farmers Markets to make a little extra pocket money.
The sweet potato pancakes were devised out of my Sweet Potato Waffle recipe from my book Eats:enjoy all the seconds. It needed a little tweeking but I think it has worked out really well. What makes them one of my favorites is that it uses up that extra sweet potato that was cooked and not eaten. The sweet potato pancakes are also much healthier than the normal pancakes since adding a sweet potato and banana, adds potassium, fibre and vitamin A to the mixture. Try it and let me know what you think.
- 1 cup cooked sweet potato (2 medium potatoes)
- 2 eggs
- 1 banana
- 1 tablespoon honey
- 1 teaspoon cinnamon
- 1/2 teaspoon powder ginger
- pinch of nutmeg
- ½ cup all-purpose flour
- 1 teaspoon baking soda
- 1/4 – 1/3 cup milk
- Mix sweet potatoes in a mixing bowl with eggs, honey,banana, cinnamon, ginger and nutmeg. Stir in the flour and the baking soda.
- Add up to 1/3 cup of milk while stirring.
- The mixture should have the consistency of thick, lumpy sauce.
- Heat up a heavy iron skillet over medium heat, butter or oil the pan then spoon batter onto heated surface.
- Cook until bubbles rise to the surface of the pancakes.( Approx. 1 to 2 minutes).
- Using a spatula, flip the pancakes and cook another 2 minutes.
- Remove pancakes from the skillet and keep warm or serve with passion fruit sauce.
- They will be darker than regular pancakes.