|Xylopia aethiopica (Annonaceae) |
© W. Barthlott, Lotus-Salvinia.de, (Ivory Coast)
|Xylopia aethiopica fruits en vente au marché|
Photo from: Scamperdale
The part of the plant used looks like small twisted dark brown bean-pods, which grow in clusters. Inside are five to eight kidney shaped seeds some 5 mm in length. The hull is aromatic, but not the seed. This is pungent and slightly bitter tasting like a mixture of cubeb, pepper and nutmeg. It does not seem to be sold today. [ES: Katzer. Aug 29, 2005]
SAUCE FOR DEER ADAPTED FROM ANÓN SENT SOVÍ
#62 SALSA DE CERVO, p 228
2 ¼ tsp mixed spices without saffron
1 toasted bread
½ c vinegar
1 c fruit syrup
1 c broth
Grind or shave spices and mix them together.
Soak bread in ¼ c vinegar.
Make a fruit syrup by mashing 4 c of fruit in a food processor. Add ½ c sugar and ½ c water. If wishing to enhance the flavor, add ½ tsp anise. Bring to a boil. Simmer uncovered 15 minutes or until it thickens.
Add the soaked bread with the rest of the ingredients. Blend well and pour this into a sauce pan. Bring to a boil, remove from heat and serve in bowls.
 Although the recipe is titled “sauce,” by serving it in bowls could indicate that this is a soup or broth but as the title infers, the Medieval Spanish Chef recommends it to accompany deer or other game. If not available, it could be served with lamb or pork.
ANÓN SENT SOVÍ #62 SALSA DE CERVO, p 228