Opening up the category of Palm Wine
Over the past couple of years, we have been sketching out the boundaries of the Palm Wine category (aka Toddy), particularly from the West African perspective. Our early experimental batches range from sweet to dry, delicate to bold. Test batch #23E was reviewed by Senior Wine Critic Esther Mobley last fall, alongside a couple others. After spending time in the bottle, some of the acidity has rounded out, and we wanted to start exploring what flavor pairing with this batch might look like.
In West African countries, like Nigeria, it is not uncommon to see some freshly tapped palm wine used to sooth the spice from hearty, savory dishes. However, when that wine is dry (low sweetness), you can end up fanning the flames on your pallet. With our biodesigned sparkling palm wines we are opening up the range of experiences that define palm wine, and with that, we are interested in what new pairing opportunities this allows.
We collaborated with Reena Paink, based just outside of Boston, to explore some flavor pairings on the sweeter side. Reena is a self-taught pastry chef born to Punjabi parents. Her passion for baking inspires her to experiment with the fusion of cuisines from different cultures, infusing her desserts with unique ingredients and flavors.
Fluffy paniyaram rice cakes
Lets turn our attention to the base for today’s flavor pairing, inspired by one of the most beloved snack dishes in South India – the humble paniyaram (aka paddu or appe). Popular in South India, paniyarams are savory or sweet snacks, with a spongy texture, made from a fermented batter of ground rice and urad dal (lentils). The batter can be seasoned with mustard seeds and other spices before being cooked. The desired texture is crispy on the outside and soft on the inside, giving a nice toasted and nutty character upon first taste. Variations of this dish are found from Japan (takoyaki) to Indonesia (pinyaram).
In Mumabi, paniyarams are often served with a variety of sides and dipping sauces that elevate their taste and texture. Using a family recipe, and building on Chef Garima Arora’s experimentation with banana flavored paniyarams, Reena experimented with bridge flavors between India and Nigeria. Watch along as she explores different forms of sweet dipping accompaniments to pair with batch #23E.
Pairings
Cacao Butter Peanut Praline
200g lightly roasted unsalted peanuts
200g caster sugar
50g cacao butter
Coconut Cream Chocolate Ganache
100g 70% couverture chocolate (Valrhona)
50g coconut cream (Savoy brand)
Mango-Papaya Compote
200g papaya fruit
100g mango fruit
50g water
25g sugar
Baking & voice over by Reena Paink; based outside of Boston MA, she is a self-taught private pastry chef, who is also working on her PhD at Harvard University. You can reach her via Instagram for orders and collaborations.
Post written by Onye Ahanotu, with some help from AI/natural language processing.
