Ti Dodo Epicé

Story angles

• A Mauritian small-batch producer in the Netherlands, jarring up the sauces and pickles that came with every dish back home.
• Upcycling with flavour: the compote is made from the tamarind pulp left over from her hot Pima Tamarin sauce.
• Compote Tamarin, 2/10, sweet, sticky and tangy with a chilli finish, as good on vanilla ice cream as on a cheese board.

In the maker's own words

Flagship

Compote Tamarin

Heat

2/10

Story

Vaanee grew up in Mauritius surrounded by its melting-pot cuisine, her mother's cooking most of all, and missed it when she moved to the Netherlands, so she started making it herself. Her Compote Tamarin began as leftovers: tamarind pulp saved from her Pima Tamarin, cooked into the same sticky compote her mum used to hide from her and her brothers.

Pairings

• As good on vanilla ice cream
• As on a cheese board

Fun fact

Upcycling with flavour: the compote is made from the tamarind pulp left over from her hot Pima Tamarin sauce.