Mango Papaya Soup

Sauté the seeded, peeled and diced pulp in a saucepan with a tiny bit of oil. Add finely grated ginger and deseeded, coarsely diced chili. Add lemongrass as well, but chop very finely first. Sauté until fragrant, then deglaze with a light chicken stock and allow to bubble up. After about 5 minutes cooking time, add the coconut milk and also briefly boil. Season with sugar and salt. Remove the saucepan from the heat.

Before serving, mix the lukewarm soup together with a handful of ice cubes in a hand mixer. Cut green coriander into strips and stir in.

Preheat a roasting rack (swivel!) or the stove to 220 °C. Place the wings in a suitable bowl. Remove the skin from the garlic, crush and chop. In another small baking bowl form and mix with oil, soy sauce, brown salt, sugar, lime juice, pepper and cayenne. Pour this mixture over the wings and let stand for 10 minutes. Stir occasionally. Place chicken wings on broiler or oven rack. (Attention! Place grease tray underneath). After 8 minutes turn to the other side and cook for another 8 minutes.

The wings should get a little bit of color. Spread a little marinade on top during cooking.

Remove the skin from the plantains with a kitchen knife and cut diagonally into 0.5 cm slices.

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