PREPARATION Cook the pigeon peas in water with a pinch of salt until soft. Save the cooking water. Chop the chilies and parsley into small pieces. Slice the onion in julienne strips and peel and crush the garlic. Prepare a stir-fry with all these ingredients….

PREPARATION The first step is to coat the mould with caramel. To do so, spread no more than three scoops of sugar over the bottom of the mould and put it directly over the stove and simmer. Let the sugar dissolve until golden-brown in colour,…