Elsie Forsung


August 10, 2019


A.    Folere (Hibiscus tea)


  1. Thoroughly wash and peel pineapple. Cut up pineapple flesh into quarter inch chunks. Combine pineapple peels, 1 cup of the pineapple chunks and water in a large pot. Bring to a rapid boil and cook for 10 minutes.

  2. Add in hibiscus and continue boiling for another 10 minutes. Remove from heat, cover and let cool over night ( At least 7 hours).

  3. Strain with a sieve at least two times to remove all pineapple debris. To make simple syrup, combine sugar and water in a pot, heat and stir until sugar completely dissolves. Cool and add into folere. Using a funnel transfer into bottles, cap and chill for about two hours.

  4. Enjoy cold over ice

B.     Essie Spice Fried Ripe Plantains


  1. Wash peel and slice plantains as desired. Combine with mekko dry rub in a large bowl. Toss well to ensure plantains are well seasoned

  2. Heat oil to about 360-375 degrees. Fry plantains until golden brown. Transfer unto a paper towel to drain excess oil. You can toss with more of the dry rub after frying. Garnish with fresh parsley and Serve with pepper sauce.

C.    Pepper sauce


  1. Blend all ingredients with about 3/4 cup of water. Transfer to a sauce pot.

  2. Bring to a gentle simmer and cook for about 20 minutes until contents reduce into a thick sauce. Add olive oil and fry for about 3-5 minutes. Season to taste and enjoy with plantains.