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With Chicken Liver and «Maille-Masala»
In our various experiments with Maille-Masala, the spice mixture for the «Mission Kaki», we have more or less come by chance on the idea to fill a pumpkin with a slightly sweet and spicy «Maille-Masala» farce and to bake it in the oven. The first attempts were pure vegetarian. In the meantime we like the version with chicken liver and bacon best. The onions give the dish a garlicky depth, that carrots provide the necessary volume, and the kaki gives the farce a slight sweetness. Instead of liver one could also use ground beef, in that case however we would omit the bacon.
1 small, round pumpkin of about 1½ kg with edible skin – e.g. Hokaido pumkin
2 tablespoons rapeseed oil
2 onions, not too finely chopped
1 pinch salt
300 g chicken liver, finely chopped
100 g bacon, in very fine cubes
2 carrots, finely chopped or grated
1 small, hard skinned kaki (Persimon or Sharon), in small pieces
1 piece ginger of 30 or 40 g, peeled and finely chopped
6 pods garlic, pressed
4 teaspoons Maille-Masala
2 dl light tamarind water (from fresh tamarind or a concentrated one, dissolved in some water – the more one likes it sour, the higher this concentration can be)
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More about the travel adventure of Secret Agent Hektor Maille:
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:
First Publication: 24-4-2011
Modifications: 21-6-2011, 16-11-2011, 19-12-2011