100% Creole Aperitif
Preparing well for the holidays is to start getting into the mood immediately!
We start with the Creole aperitif with the famous Ti-Punch. Of course, there are many different recipes to choose from. This one is tested and approved
Ti-Punch is traditionally made with white rum, but a good amber rum with a delicate woody flavour is very nice too! You can either take: cane sugar, or better yet, cane syrup, or even better: make your own cane syrup and it changes EVERYTHING!
Homemade cane syrup
- 1kg of brown sugar
- 4 limes
- 2 vanilla beans (split in 2)
- 2 pinches of cinnamon
- 1 dash of nutmeg
- 2 cloves
- 1 orange peel
- 1 pinch of pepper
2 minutes of preparation and 30 minutes of cooking time. Put all the ingredients in a saucepan and cover with the same amount of water. Cook over low heat for ½ hour, stirring regularly with a wooden spoon. When you soak and remove the spoon you should see a thread of syrup, if not let it cook a little more. When the syrup has reached the desired consistency, filter it through a strainer. The syrup will keep perfectly in the fridge for several months in a jar or a closed bottle.
Let’s get back to the ti-punch!
For 1 person
- 6 cl white rum or agricultural rum
- 2 cl cane sugar syrup (or 3 tablespoons of cane sugar)
- 1 slice of lime
Make your preparation directly in the glass.
Crush the lemon well to the bottom of the green, then add the syrup and mix. Then pour the rum, mix and add another slice of lemon to decorate.
The Ti-Punch is generally drunk without ice…and accompanied by accras!
An easy recipe that takes about 20 minutes to prepare.
Ingredients for 15 accras
- 100 grams of desalted cod or 100 grams of cod (it is the same fish, but it is called “cod” when it is fresh, not salted)
- 60 gr of flour
- 1/3 bag of yeast
- ½ shallot
- 1 clove of garlic
- 10 gr. of chives
- 1 sprig of parsley
- ½ lemon juice
- A knife tip of 4 spice mix, red pepper paste
- 90ml of water
After desalting the shredded cod (or cod) in a salad bowl, add the spices, garlic, lemon, shallots. Mix well before adding the flour and mix again.
Add the water to the salad bowl and stir to obtain a homogeneous paste.
Heat the oil for frying. With a teaspoon put the small balls of dough in the frying pan and let brown for 3 to 4 minutes before removing the accras and put them on absorbent paper.
You just have to taste it!