The whole menu, Odette Sissay cooked for Hektor Maille the eve of his mission:

• Soup Chofrèt (Chilled Ginger Soup)
• Pwason an wob vè (Fish in Pandanus Leaf)
• Tripes à la mode de Senpuav (Tripe in sauce)
• Pen nwè (Caribbean Fruitcake)

The whole menu, Agent Hektor Maille cooked one memorable evening in central Dakar for the guests of the the beautiful Lady Souadou:

• Banana Flower Salad (with crayfish and cucumber)
• Boeuf Maille (Braised beef in lemon sauce)
• Glace Souadou (Tamarind-ice-cream)

In the process of relishing this delectable menu prepared byf Hektor Maille, Ruslan Rachmaninow found it easy to bring a Russian alphabetical salad into order:

• Pelmeni, Maille style (Pastry stuffed with fish, mushrooms, ginger)
• Breast of Veal «Rachmaninow» (braised in gherkins brine)
• Pastry in Poppy-seed Sauce (Freshly baked pastry in black sauce)

While eating the items of this menu on a hot evening in the restaurant of Ren Zilin in central Beijing, Hektor Maille finds out why the dragon trail had failed to yield any results earlier:

• Marinated Peanuts
• Pigear & Cucumber Salad
• Red Braised Chickpeas (with rice wine, star anise and cinnamon)
• Braised Pork «Beijing» (braised pork shoulder, cold)

While eating these preparations Hektor Maille became aware of some strange connections between his tropical home and intrinsically Swedish traditions:

• Gravad Lax (Salmon cured in salt, sugar, dill and spices)
• Sillpudding (Potato gratin with matjes herring)
• Kanelbullar (Cinnamon rolls with cardamom)

While Hektor Maille sat absorbed in the spicy aromas of these culinary preparations, he pondered the meaning of the Solomon's Seal that had appeared before him all of a sudden:

• Burdock «Hangari» (Stir fried and braised in soy sauce)
• Myulchi Bokkeum (Dried Anchovies in Spicy Sauce)
• Tong Baechu Kimchi (Whole Cabbage Kimchi)
• Baechu Geotjeori (Fresh cabbage-Kimchi, Kimchi-‹salad›)
• Sudubu Jigae (Soup with Silky Tofu and Mussels)
• Sogogi Jang Jorim (Korean Beef Stew)

With every morsel of this Arabic menu, secret agent Hektor Maille bit deeper into the question of what a Lemusan water-lily from a Swedish pond could possibly have to do with the kidnapping of Professor Koslow:

• Kabab Laham (Minced Lamb on a Skewer)
• Jareesh (Spicy crushed wheat with vegetables)
• Foul (Crushed Broad Beans)

As hard as Maille found it to get Jelena Jansson to speak to him, as easy did he find it to conjure up the following menu under the direction of cook Lun:

• Mango Salad Lun-style (Salad with Green Mango and Anchovies)
• Yam Woon Sen (Spicy Glass Noodle Salad)
• Tom Yam Gung (Hot-and-Sour Shrimp Soup)
• Geng Thaeng Pet «Lun» (Red Thai Curry with Duck)

On his way across Indo-China on different types of transportation, Hektor Maille found his menu reaching him in bits and pieces: While he enjoyed the main course in Siem Reap, he only got the starter much later in Ho Chi Minh City:

• Summer Rolls «DIY»
• Amok (Steamed Fish Curry from Cambodia)

Japanese restaurants have a few surprises ready for their guests – some are just a tad bizarre, others are, more than anything else, unaffordable. Those who, like Hektor Maille, have stretched their expense account to the hilt, would do well to eat at sushi or noodle bars. Surprising aromas can be found to waft out of a soup bowl in such eating places too:

• Tonkotsu-Ramen «Bugi» (Milky pork bone broth with noodles)
• Noodle Soup «Kyuri» (Soup with noodles, beef and mushroom)

To cook a crocodile stew in a river bed, as Hektor Maille was asked to do as his eleventh labour, is quite something, even for our secret agent:

• Darwin-Dip (Fresh cheese with bush-tomato and pepper)
• Crokodile Stew «Burdulba Creek» (Crocodile with Tasmanian pepper)
• Anzac Biscuits (Cookies with oats, coconut and wattleseeds)

Even if he is speechless while he journeys through Syria, Hektor Maille is not devoid of appetite. Here are three delicacies that the secret agent savours in the wonderful restaurants of Damascus – after sunset, naturally, because it is the holy time of Ramadan:

• Tabouleh (Parsley salad)
• Moutabal (Aubergine salad)
• Kibbeh (Stuffed bulgur lamb dumplings)

In a hut in Puerto Williams, the last settlement on the American continent, Hektor Maille prepared a menu following recipes he found in his rustic dwelling - two things that simply did not jell with each other:

• Conejo Patagónico (Rabbit stewed in it's own juice)
• Arroz con morcilla (Rice with blood sausage)

In the white expanse of the Antarctic, Hector Maille was more irritated than usual by the black threads flitting through his view, reminding him constantly that seeing is not an obvious thing, but an act of consciousness. This menu is a tribute to these «floaters»:

• Parsnip Soup
• Chicken Breast «Antarctica» (Steamed with summer truffle)
• Polenta «Mouches volantes» (White polenta with roasted sesame seeds)
• «Floaters» Vanillecreme (with Tahitian Vanilla)

Even when there is no TV chef smiling at them, dried shrimps and deep-frozen chicken hearts are the ingredients of a menu that one can dream of, most certainly when one is sitting around as a secret agent in the Congo, not knowing what one should say about it:

• Sauce aux Crevettes (Shrimp and peanut butter sauce)
• Coeurs de Poulet à la Moambe (Chicken hearts with palm fruit sauce)
• Tapioca Cream (with coconut and passion fruit)

After a failed metamorphosis, a hungry Hektor Maille traipsed through the streets of Jerusalem, his head full of fishy thoughts, but ended up with only a couple of chickpeas on his plate. We have therefore requested the restaurant «Herzog's» in Port Louis to put together a small fish menu for us:

• Crème Jérusalem (Topinambur soup with salmon and horseradish)
• Herzog's Gefilte Fisch (Carp dumplings) with Chrain
• Limene-Fisch (Gilt-head bream with pickled lemon)

And also:

• Mesabaha (Warm chick peas with tahini)

On the road from Denver to Los Angeles Hektor Maille sees himself featuring in a variety of heroic tales, which superimpose his own story like projections. This, of course, does not prevent him from sampling the cuisines of the regions through which he travels – nor from falling in love with a few specialties from New Mexico:

• Tomato sauce «New Mexico» (Dipping sauce with garlic and chili)
• Chile verde (Green chili with beef and chipotle)
• New Mexico Bizcochitos (Cookies with Lard and Anise)

In India, Hektor Maille gathers the ingredients that make up a special spice mixture in which his entire «mission» is represented – each ingredient in this «Maille-Masala» brings to mind one particular scene from each of the 20 episodes. Maille-Masala can be part of many different recipes - for example:

• Swar Mas ka Vindalu «Maille» (Pork ragout braised with vinegar, garlic and «Maille-Masala»)
• Stuffed Pumpkin (Baked in the oven with chicken liver, tamarind and «Maille-Masala»)
• White Cabbage Curry (Braised with Potatoes, Tomatoes and «Maille-Masala»)

There are various ways in which oysters can be prepared. They taste best when they are eaten raw, without even a dash of lemon juice – particularly when they are not simply swallowed, but chewed a bit. This gives one a taste of the various maritime aromas emerging from within their depths. We are, therefore, providing no oyster recipe here, but merely a brief guide to how oysters can be opened. It includes two methods plus one test for freshness:

• Lateral method (soft, but not always successful)
• Rectal method (brutal, with guaranteed success)
• Freshness test (so that the pleasure may last)

We waited a long time- and in vain - for the first edition of the «Studio Hektor Maille» . We had planned to illustrate the last episode of «Mission Kaki» with a recipe from this television show. However, when we finally asked Anath, the state television company in Santa Lemusa, for news about the scheduled cooking show of our agent, we simply got this recipe, instead of an answer. We are reproducing it here for the sake of completeness:

• Odette's Sorpotel