I think I should check all footage from now on before editing day.
By the way, a mamey is a fruit from Cuba that looks like an oblong coconut, tastes like a sweet potato and a pumpkin, and has the creaminess of an avocado.
For some reason, the coulis tasted like a mixture of a sweet potato, gravy, and stuffing. It reminded me of Thanksgiving dinner- so I guess I invented culinary time travel(I'm writing this post in August, if you can't tell)!
You will need:
For the cooking vessels:
A skillet pan
A medium saucepan
For the actual coulis(it's basically the French way of saying"thick sauce"):
1/2 a mamey(it's a rare fruit so if you can't procure one, then I guess you're out of luck)
Some garlic powder
Some onion powder
3/4 cup of water
1/2 cup of white wine
1 bay leaf
1 tbsp. of lime juice
Pinch of salt
1. Peel the mamey.
2. Break the 1/2 mamey into smaller pieces
3. Put olive oil in a skillet and once the skillet is heated up, saute the mamey, along with the garlic powder and onion powder, for 2-3 minutes.
4. Put the water, white wine, bay leaf, and sauteed mamey mixture into a medium saucepan.
5. Bring saucepan to a boil and then put a lid on it. Let it simmer for 10 minutes.
6. Add lime juice and salt. Stir all the ingredients.
7. Bon appetit!