 |
Prep Time: 0 Minutes Cook Time: 4 Minutes |
Ready In: 4 Minutes Servings: 8 |
|
The Black Families Health-Giving: Spice of Life Cookbook by Orisayomo Omigbade Olugabala Songobunmi and Iyafadara Ifasanmi Ingredients:
2 cups wheat flour |
1/2 cup all purpose flour |
1/2 cup besan flour (chickpea flour) |
1/2 tsp red pepper |
1 tsp tumeric |
1/2 tsp cumin seeds |
1 tsp salt |
1 tbs melted butter or ghee |
3 small ripe bananas |
Directions:
1. Sift the three flours into a large mixing bowl. Add seasonings and salt. Drip the melted butter over the top (think you will need more than 1 tbs to get it to the right consistency)
2. Rub into the flour until the flour resembles coarse bread crumbs.
3. In a separate bowl, mash the bananas into a paste. Add the sugar and stir. Pour the mixture into the flour.
4. Mix thoroughly so that all the flour sticks together. If more moisture is needed to bind flour, add more mashed banana or a tbs of two of warm water.
5. If dough becomes too sticky, add a little more flour.
6. Knead the dough for several minutes until it is smooth and farily firm. Set aside for 30 minutes. While setting, smear a few drops of melted butter on the rolling surface. Do not use flour, it burns in the oil.
7. Divide the dough into 16 balls, and roll them all out into thing and even circles. Heat oil for deep frying over medium-high heat. Lower to medium heat. Lay a flat dough circle on the surface of the oil. It will sink for a second, then rise to the surface and spatter.
8. Immediately submerge it with a soft, quick push, using the back of a slotted spoon, until it inflates like a balloon.
9. Fry the other side for three seconds. Remove the bread puff from the oil, drain in a colander.
|
|