4 kgs cooked sea fruits, that included prawns, octopus, blackfish, abalones, kingfish, and mussels.
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5 Egg yolks
1 teaspoon mustard
2 teaspoon vinegar
salt and white pepper
1 l neutral oil
Mandazi (Swahili Doughnuts)
1 l. heavy coconut cream
2 dl. Heavy fresh cream or fresh milk
3 tablespoons ghee
1 teaspoon cardamom
a pinch of cinnamon, a pinch of salt
4 tablespoons sugar
700 gms Bakhresa white flour
2 tablespoon dry granule yeast or
50 gm. fresh yeast
Mix the cream and coconut cream together. Warm the mixture; stir the yeast into the mixture. Mix the ghee, sugar, a pinch of salt, cardamom, cinnamon and finally the flour. Knead together and leave to rise for 30 minutes. Prepare your balls of doughnuts and leave them to rise for 30 minutes again before you deep-fry them to a golden brown.
Mix all the green vegetables and sea fruits together.
All the ingredients should be at room temperature.
To make the mayonnaise, blend the egg yolk, mustard, vinegar and seasoning. Add the oil with care, drop by drop to start with and then a bit faster, so the mayonnaise does not curdle.
Arrange your plate. Put the half doughnut on the plate and the green mix on it, place the half doughnut on the top and ready to serve.