How to serve your grilled beef tongue
Slice the beef tongue into the same shape as the plantain chips. Spread a generous serving of the purée on the plate, place plantain chips, and then top the chips with dollops of the coconut atchar mousse. Next to it, place the ditlwadi and morogo, top with the beef tongue and chutney, and garnish with pea shoots/microgreens.
Plantain chips
- Cut off the ends of each plantain. Peel plantains and cut in half crosswise. Using a mandolin slicer, slice plantains lengthwise into planks 3mm thick and dust with flour.
- Line a rimmed baking sheet with a wire rack. Fill a large, deep cast iron or stainless-steel skillet halfway with oil.
- Set over medium-high heat until the oil reaches 175°C. Working in batches and avoiding crowding the pan, add plantain slices and fry, turning occasionally, until golden brown all over, about 4 minutes in total.
- Using a spider or slotted spoon, transfer plantain slices to wire rack to drain. Season right away with salt. Repeat with remaining plantain slices.
Coconut atchar mousse
- Add atchar to a blender, with the olive oil and coconut milk. Blend until very smooth and fluffy (2 to 3 minutes). If necessary, add more coconut milk 1 tbsp at a time (or olive oil ½ tbsp at a time) until frothy. Serve warm.
Caramelised ditlwadi and morogo
- Meanwhile, place ditlwadi (mung beans) in a small pot and add just enough water to cover. Add ½ garlic head, bay leaves and ½ lemon. Bring to a simmer over medium-high heat and cook until tender, about 25 to 35 minutes.
- Strain beans, reserving ¼ cup cooking liquid. Discard garlic, bay leaves and lemon. Set beans and liquid aside.
- In a separate bowl add dry morogo to hot water and let it sit for 5 minutes. Drain and wash the morogo and squeeze with your hands until the slimy liquid runs clear.
- In the same pot, add oil and shallots and sauté for 5 minutes until translucent. Add chopped celery and sauté for another 3 minutes.
- Return beans to pot and set over medium heat. Stir in reserved cooking liquid and morogo.
- Cook until greens just wilt and most liquid cooks off, about 2 minutes. Add mustard. Season with salt and pepper to taste. Cook on high heat for about 2 minutes, remove from heat and let it rest at least 5 minutes.
Lerotse chutney
- Add olive oil to a pan over medium heat and gently fry the chopped onion together with lime (zest and juice) and the spices. Let it cook for 10 minutes and then add the lerotse (or cantaloupe melon) in cubes. Let it cook for another 10 minutes, mixing now and then.
- Add the vinegar and sugar and let cook slowly for an hour.
- Pour into clean glass containers, close the lids and let it cool upside down. Store in a cool, dark and dry place. This will conserve it for at least two years. Let it rest for two weeks before using.
