If I were his World Cup Chef: Didier Drogba (Ivory Coast)

This story is #25 of 32, in my "If I were their World Cup Chef" series. Each post honors one world football player from each of the 32 national teams at the 2010 World Cup in South Africa. As my muses, each inspires a recipe that I am privileged to offer as my gift ... to thank them for making the world more beautiful (even after the 2010 World Cup has ended).

Of all my World Cup muses, if there was one world footballer who most elegantly embodies a hero, it would probably be Didier Drogba.

Unlike many of his peers, his career began relatively later in life. Instead of training at a formal football academy, he made a name for himself playing in the suburbs of Paris. With injuries and other difficulties it wasn't an easy path, but finally he turned the corner toward success. I think our world is a better place for that having happened.

At 32, he captained Les Elephants in this (his second) World Cup. His native Ivory Coast was eliminated in the group stage and, Drogba gave his all for the duration. Coming off the bench during the Portugal match, he played wearing a cast on his broken arm, then he became the first African to score a World Cup match goal against giants Brazil. Finally Ivory Coast beat North Korea but, that marked the end of their run in South Africa.

England’s Chelsea Football Club has been graced with his services since 2004. Drogba is considered one of the world’s best strikers, or at least the most-feared.

With a myriad of well-deserved honors and silverware for individual and club achievements, his contributions to his community ~ and the planet ~ perhaps deserve greater accolades.

He is a modern day peacemaker, to begin.

After 5 years of civil war in his country, via a desperate plea, he inspired combatants to lay down their arms and cease fire. This was just after he led the Ivory Coast to qualify for the 2006 World Cup, their first ever. In April 2010, he appeared on the front cover of TIME magazine, as one of the world’s most influential people.

This summer, with French legend Zinedine Zidane, his co-UN Development Programme Goodwill Ambassador, he launched an Anti-Poverty TV campaign with 8 goals.

With his Chelsea teammates, an anti-malaria campaign for 2010 through the AfricAware organization is underway, complete with cool signature bracelets.

In late 2009, the first project of his Didier Drogba Foundation began when he donated his $3 million Pepsi advertising endorsement to build a hospital in Abidjan, his hometown. Chelsea Football Club followed his lead by adding a very generous donation toward the project. The hospital is scheduled to open this year.

And, this fine gentleman is married and the father of three beautiful children, the youngest of whom dined with Dad at Crustacean in Beverly Hills earlier this month.

This prince among men clearly has exquisite taste.

If I were his World Cup Chef, I'd have too much delicious fun offering an amazing dessert to mirror what a sweetheart he is, and honor his unique heritage.

In his homeland on the south coast of upper-western Africa, bananas/plantains, coconut, and peanuts are apparently found everywhere. He is familiar with life in England so if I divined a pudding, it would likely be well-received. He was brought up mostly in France, so a rich, sophisticated, finishing sauce is called for.

The final creation would taste so incredibly good, he'd have to know that my profound love and appreciation for who he is, got mixed in quite naturally ... I couldn't possibly not add those secret ingredients.

Coconut-Banana Baked Pudding, with Creamy Peanut Toffee Sauce, for Didier Drogba

1/2 cup golden raisins, finely chopped
1/3 cup grated fresh coconut
1 cup water
1 tsp baking soda
5 Tbsp unsalted butter, softened, divided
2/3 cup sugar + sugar for dish
2 eggs
3/4 cup flour, sifted with 1 1/4 tsp baking powder
1 Tbsp vanilla
1 large banana, peeled, thinly sliced

Combine raisins, coconut, water in saucepan; bring to a boil. Remove from heat, stir in baking soda, set aside. In large bowl, cream 4 Tbsp butter with sugar. Add eggs one at a time, stirring well. Fold in sifted flour/powder. Stir in coconut mixture, vanilla, banana.

Preheat oven to 350F. Coat ovenproof bowl or souffle dish generously with 1 Tbsp butter and sugar. Spoon mixture into prepared dish, cover with buttered foil. Bake for 30-40 minutes until inserted skewer comes out clean. Prepare sauce while pudding bakes.

2/3 cup light brown sugar
6 Tbsp whipping cream
1 cube butter
1 tsp vanilla
3 Tbsp golden rum (or fruit juice)
1/3 cup finely chopped roasted peanuts

Combine first 5 ingredients in heavy saucepan, boil for 3 minutes. Stir in nuts before serving.

Spoon or cut warm pudding to serve with sauce. Yields 6-8 servings.