Pohnpei Pepper – Probably the Best in the World

 Pohnpei black pepper has been called the best black pepper in the world. This does not come from official sources, it is personal opinion of people who tried it. What could probably make it the best?

Conditions for growing black pepper is one possibility. Pepper vines need a lot of water to grow. And Pohnpei is one of the wettest places on Earth. Its high level of waterfall, warm temperature and high humidity suits pepper plants. It has been claimed that these conditions help to produce pepper which is high in sugar and volatile oils.

The way pepper is harvested could be another reason. It is hand harvested. The pepper berries are picked when they are fully grown but still green. This ensures that the right berries are picked during harvesting. This reminds me of certain coffee brands like Lavazza. The beans are handpicked, otherwise one ‘bad’ bean could ruin the taste of the whole batch. “One bad apple (pepper) spoils the bunch”.

While conditions for growing pepper is ideal in Pohnpei, there is limited supply. There are not many growers, perhaps just two commercial growers. There is a potential to increase supply, if farmers have a motivation and incentive to do so.

Flame Angel is promoting Pohnpei pepper, to create awareness among consumers and give consumers access to a gourmet product. This will also encourage farmers to increase production. This is needed in remote islands like Pohnpei which have limited income earning opportunities.

Flame Angel visited Pohnpei and met with local businesses, to find ways to secure a supply. Limited stock is now available for purchase online.

Pohnpei is a small producer. It will not compete with larger suppliers like Ethiopia, Vietnam, Brazil, Indonesia and India. However the small quantities that it produces is of a premium quality.

The ordering process is not automated. Before placing an order, customers need to email and indicate how much pepper they are interested to purchase. We will then confirm availability from a local supplier and give the customer an indicative timeline when the pepper can be shipped. This is not the most seamless process for ordering but for now that is what it takes to get your hands on one of the best peppers in the world.

 

Here are selected reviews posted on Amazon:

 

Ray Taylor

World's best pepper

Reviewed in the United States 🇺🇸 on June 11, 2017

The world's best pepper. Period. It's expensive and difficult to buy, but worth the effort and expense. Penja, from Cameroon, is not quite as good, but still fantastic. Tellicherry and Malabar are quite good. We have sought Pohnpei pepper since visiting the area 35 years ago, but the Pohnpei government seems to be anti-farmer and interferes in every way with commerce.

 

Sww777

Gourmet pepper

Reviewed in the United States 🇺🇸 on September 9, 2016

Verified Purchase

Aromatic, wonderful flavor. Not expensive and buying helps the economy of a relatively small island.

 

Jerome Wendt

Best in the world

Reviewed in the United States 🇺🇸 on February 21, 2019

I, too, discovered (then) Ponape (now) Pohnpei pepper back when I visited Micronesia in the 70's . The island plantation was active then but fell into neglect and legal hardships with the new Federation. Till recently only Coconut Villa in Guam could get it, but I thankfully see there is now this reliable source. This, like others say, is the best in the world. It has a sweet nuance that adds to any culinary creation. It has none of the heat of the Ecuador Talamanca or the Indonesian Lampong nor the full fruited body of the Indian Tellicherry or Malabar, but a unique flavor all its own. It is so worth seeking it out.

 

To order Pohnpei Black Pepper visit Flame Angel

Noni – Bitter, Stinky but Good

  Noni, or morinda citrifolia, is a fruit-bearing tree, native across Southeast Asia and Australasia. It is also widely found in the Pacific Islands. Noni is considered a superfruit, containing over 170 vitamins and nutrients.

 

Noni has been used for thousands of years to cure various ailments in the body. Noni’s benefits are too many to list, including antioxidant, immune booster, and promoting skin health. The whole tree is useful, not just the noni fruit.

While noni is a superfruit, its downside is that it is bitter with a stinky cheese aroma. It may not appeal to everyone in its raw state. There is good news, there are other ways to get noni’s benefits.

The range of products made from noni include juice, tea, haircare and skincare products.

Kingfisher’s Noni in Saipan, as the name suggests, has been producing handmade all natural products using noni and other local ingredients for over a decade. Products they make include haircare and skincare products, as well as noni juice and noni tea. Kingfisher’s Noni was born because of the founder, Mihwa Kim’s search for natural products suitable for sensitive skin. This led to her discovering noni. Kingfisher’s Noni uses noni, coconut oil, moringa, basil, lemongrass and other local ingredients in its products.

To market its products online, Kingfisher’s Noni has listed its products on Flame Angel’s online marketplace. According to Mihwa, “before the pandemic, walk-in customers accounted for the bulk of sales from our Made in Saipan gift store. Sales plummeted when the pandemic started. There was less work for our staff and suppliers. It was depressing to see. This prompted us to look into ways to diversify our sales and marketing channels. Online marketing was identified as priority.”

About Flame Angel. There are many creative products in Micronesia. Many products are unknown. Flame Angel is helping entrepreneurs to showcase their creations. We travel the islands in search of their unique treasures. We want to make it easy for you to explore and experience the unique culture of Micronesia, while supporting local entrepreneurs. From local artisan crafts to all natural skincare products, get a unique glimpse into the culture and craftsmanship of this remote and idyllic corner of the world. Get ready to experience paradise – feel the sun on your skin, smell the ocean breeze in your hair, and enjoy the warmth of the sand beneath your feet! 

Pohnpei Pepper: the Worlds Best

        Spice up your life with the world's best black pepper! 

       Lovingly hand-harvested in Pohnpei, Micronesia, this gourmet product has been rated as 'the best' by 75% of reviewers on Amazon and 'wonderful' by the remaining 25%. All 4 reviewers can't all be wrong! 

       Add a unique flavor to your favorite dishes, and be sure to get it while supplies last! With Pohnpei black pepper, you won't have to worry about bland food ever again.       

      For more information visit Flame Angel. 

Chocolate Yogurt Cheesecake Recipe

Chocolate Yogurt Cheesecake

I made a Yogurt Cheesecake previously and commented that technically it was not a cheesecake since yogurt is not cheese. And texturally it was not quite a cheesecake either. Nevertheless it was delicious. However, from the texture perspective, this chocolate cheesecake more closely resembles a cheesecake texture. And the taste is fantastic.

And this version of cheesecake is cheaper since Greek or Turkish yogurt is much cheaper than cream cheese. I still stand behind the comment I made on the Yogurt Cheesecake Recipe post, you can have 3-4 slices, with no guilt. But don’t blame me if you notice the effects later.

Ingredients

Base

⅓ cup almond meal

¾ cup plain flour

¼ cup caster (superfine) sugar

90g butter, chopped

Filling

2 cups Greek yogurt

330 grams milk chocolate, melted, cooled

4 eggs

½ cup sugar

½ teaspoon vanilla extract

1½ tablespoons cornflour

1½ tablespoons water

Method

1.      To make the base, place the almond meal, flour, sugar and butter in a bowl. Rub the mixture with your fingertips until a rough dough forms.

2.      Line the base of a 20cm-round springform tin with baking paper. Place the base mixture into the base and flatten. Bake at 150°C/350°F until light golden, about 12-15 minutes.

3.      To make the filling, mix cornflour and water until there are no lumps, Add the rest of the ingredients and beat until the batter is smooth.

4.      Pour batter over the base and bake at 160°C/325°F until the centre is almost set, about 40-50 minutes.

5.      Remove from oven and run a metal spatula around the rim of the pan to loosen the cheesecake. This helps prevent cracking. Let the cheesecake cool for about 20-25 minutes before covering and placing in the refrigerator. Refrigerate for 4 to 6 hours or overnight before serving.

Yogurt Cheesecake Recipe

Yogurt cheesecake 

Technically this is not a cheesecake since yogurt is not cheese. I hope the recipe naming police does not find me!

Texturally this is not quite a cheesecake either. I associate cheesecakes with having a rich dense filling. This cheeseless cheesecake has a 'lighter' filling, as the photo shows. 

Yogurt cheesecake

But it is delicious. I can imagine yogurt chocolate cheesecake will produce a better texture. I will try this next time.

If you are keeping an eye on costs, this cheesecake is cheaper since Greek or Turkish yogurt is much cheaper than cream cheese. This means you can have 3-4 slices, with no guilt. But don’t blame me if you notice the effects later.

In the photo you will see that the filling to base ratio is a bit out. I used less filling and more base.

Ingredients

Base

⅓ cup almond meal

¾ cup plain flour

¼ cup caster (superfine) sugar

90g butter, chopped

Filling

3⅓ cup Greek yogurt

4 eggs

1⅓ cups caster sugar

¼ cup lemon juice

1 tablespoon grated lemon rind

½ teaspoon vanilla extract

1½ tablespoons cornflour

1½ tablespoons water

Directions

1.     To make the base, place the almond meal, flour, sugar and butter in a bowl. Rub the mixture with your fingertips until a rough dough forms.

2.     Line the base of a 20cm-round springform tin with baking paper. Place the base mixture into the base and flatten. Bake at 150°C/350°F until light golden, about 12-15 minutes.

3.      To make the filling, mix cornflour and water until there are no lumps, Add the rest of the ingredients and beat until the batter is smooth.

4.      Pour batter over the base and bake at 160°C/325°F until the centre is almost set, about 40-50 minutes.

5.      Remove from oven and run a metal spatula around the rim of the pan to loosen the cheesecake. This helps prevent cracking. Let the cheesecake cool for about 20-25 minutes before covering and placing in the refrigerator. Refrigerate for 4 to 6 hours or overnight before serving.

Yogurt cheesecake

Lazy Daisy Cake Recipe

Lazy Daisy Cake

At high school I lived for a year in the hostel. And that meant eating hostel food. Generally high school hostels are not renowned for putting out food that makes you jump with excitement. If you lived in a hostel, you will know what I am talking about. But I didn't dislike the food as much as other students. Maybe because I only lived for one year? Or its my taste buds.

Surely there were some dishes that even I could not stand. One that instantly comes to mind is beef olives. But there are a few dishes that I still have fond memories of. One of them was a simple plain cake with a crunchy coconut topping. I absolutely loved it. It was served in a bowl with a generous amount of custard.

I decided to search for this cake and came across lazy daisy cake, which matched the description. I don’t know where the name comes from. Perhaps a lazy lady called Daisy came up with the recipe. Irrespective of the interesting name, the cake is absolutely delicious.

My only criticism of the recipe is the level of sweetness. I used about a third less sugar than suggested by the recipe, and it was still really sweet. Next time I will use even less sugar.

Adopted from King Arthur Flour

Ingredients

Cake

2 large eggs

¾ cup sugar (original recipe suggests 1 cup)

1 cup Flour

1 teaspoon baking powder

½ teaspoon salt

½ cup milk

1½ tablespoons butter

Topping

¼ cup unsalted butter

¼ cup brown sugar (original recipe suggests ½ cup + 2 tablespoons)

¼ cup milk

1 cup flaked coconut

Method

1.     In a mixing bowl, beat the eggs till frothy, then add the sugar, beating at high speed until mixture is thick and lemon-colored. Stir in the flour, baking powder and salt.

2.   In a saucepan, heat the milk and butter together to boiling. Add to ingredients in bowl, beating to combine.

3.      Pour the batter into the prepared pan. Bake at 175°C/350°F for 30 minutes, until the top springs back when lightly touched with your finger, and the edges begin to pull away from the pan. Remove from oven and place on a rack to cool for 10 minutes or so.

4.      To make the topping: Melt the butter in a saucepan. Add the brown sugar, milk and coconut, stirring to combine. Pour the topping over the warm cake, and place under a broiler for 2 to 3 minutes, or until the topping is golden brown and bubbling.

Lazy Daisy Cake

Coffee Smoked Chicken Breast Recipe

Coffee Smoked Chicken Breast

This is a short cut method. Instead of smoking the chicken until it is cooked, I smoked for a short while and baked in the oven. Not only did this save time (and avoided smoking the whole house) but the smoke flavor was subtle. Chicken is a delicate meat so I think a subtle flavor works best, unlike other meats such as duck.

The smoking process was quite easy, and uses utensils readily available in most kitchen. If you don’t have a wok, you can use a pan that has a lid. You will need to make a rack in this case.

I stuffed the chicken breast with sun dried tomatoes, mozzarella cheese and garlic. It wasn't good. Sun dried tomatoes was overpowering, I used too much. I have not mentioned the stuffing in the recipe below. Its probably best to eat the chicken breast on its own, to fully appreciate the gentle smokiness.

Adopted from Ricardo Cuisine

Coffee Smoked Chicken Breast

Ingredients

5 chicken breasts, about 1 kg

1 tablespoon soy sauce

½ cup coffee beans, coarsely ground

1 tablespoon juniper berries, coarsely ground

3 star anise, coarsely ground

2 tablespoons packed dark brown sugar

Method

1.      Line the bottom of a wok with aluminum foil.

2.      Spread coffee, spices and sugar on the aluminum foil. Place a rack in the wok. It should be 1½ to 2 inches from the bottom of the wok.

3.      Brush the breasts with soy sauce. Place chicken breast, skin down, onto the rack.

4.      Heat wok, uncovered, over high heat, until you see smoke, about 3 to 5 minutes. Reduce heat to medium and cover the wok.

5.      Smoke chicken breast for 5 -8 minutes. The time depends on how strong you want the smoky flavor to be.

6.      Remove breast from the wok. Place skin side down on a lined baking tray and baked at 400°F/205°C for 10 minutes. Flip the breast and bake for further 5-8 minutes, until done. Internal temperate should be 165°F/75°C. Rest for 5 minutes before serving.

Cardamom Shortbread Recipe

Cardamom Shortbread 

These cookies are divine, buttery, aromatic, delicate and warming.

Regular plain shortbread is fantastic, shortbread with cardamom is special. Having a pile of cardamom cookies is a good way to test your will power.

Ingredients

1 cup butter, softened

½ cup sugar

2 cups flour

¼ cup corn flour

6 cardamom pods, freshly ground or crushed (or use more, or less)

Directions

1.      Cream butter and sugar until the mixture is smooth

2.      Add flour, corn flour and cardamom and mix until well incorporated

3.      Roll out the dough between sheets of grease proof paper until the dough is ½ cm thick. Let it chill in a refrigerator for 20 minutes. Bake at 160°C/310°F until golden, about 15-20 minutes

Cardamom Shortbread 

Jarret de Porc Pochée et Roti Recipe

Jarret de porc pochée et roti

Jarret de porc pochée et roti is poached and roasted pork knuckle, in English. The dish doesn’t sound that fancy now, does it!

However, it is very delicious. The meat and the skin are flavourful, tender and a bit gelatinous, in a good way.  The skin did not get crispy, even after spending some time in the oven. A few areas were marginally crispy, but only just. If you want a version with cracking, try Schweinshaxe. This is the German version.

I’ve tried both versions, I like them both but I am slightly more inclined towards Schweinshaxe, because of the crispy skin, and the dish is less ‘wet’.

Adopted from Cahier gourmand

Ingredients

1 pork hock, around 1.2 kg

2 onions, finely diced

1 carrot, finely diced

3 cloves garlic, minced

2 star anise

1 teaspoon whole black peppercorns

Bouquet garni

Pepper

120 grams butter (I used much less)

2 tablespoons of vegetable oil

1 litre veal stock

Method

1.      Place the hock in a saucepan, cover with cold water and bring to a boil. Remove from heat and drain.

2.      In an ovenproof casserole, add 50g of butter and oil and brown the hock on all sides. Add vegetables and sweat for a few minutes, then add the garlic cloves, veal stock, star anise, bouquet garni and pepper (do not salt). Cover the casserole and bake at 130°C/266°F for 3 hours, basting regularly.  Alternatively, instead of baking, you can simmer on the stovetop, on low heat for around 2 hours, or until the hock is tender.

3.      When cooked, remove the casserole from the oven and increase the temperature of the oven to 180°C/355°F

4.      Place the hock in another baking dish, drizzle the remaining melted butter and cook for about 15 minutes to get a nice golden brown.

5.      To make the sauce, strain poaching liquid and add to a large saucepan. Place over medium high until reduced by around two thirds, or until it reaches the desired consistency. Add salt to taste

Jarret de porc pochée et roti