Apart they are pure chaos, together they are a devilish wreck.
Elani the Barbaric and Ngao the Reckless will do anything to stay together and woe unto whoever tries to pull them apart.
So what shall happen then when they realize Elani has all along...
So I thought it would be cool to give you my very own version of some recipes of the most popular and authentic African dishes. Give them a try and let me know how it goes!
BREAKFAST:
i) Maasa.
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Maasa is a sweet treat originally from Mali but has since become popular over West Africa. It's a yeasty, pancakey, biscuity, doughnuty treat - crispy on the outside and doughy on the inside.
Ingredients: 2 cups whole milk 2 cups millet flour 2 cups brown rice flour 2 teaspoons active dry yeast 1/4 cup boiling water 2 tablespoons sugar 1 tablespoon baking powder Vegetable oil, for frying Confectioner's sugar, for dusting
Method: i) Add boiling water to 1/2 cup milk. Then add in the sugar and yeast. Set aside for a few minutes until frothy.
ii) Whisk together millet flour, brown rice flour and baking powder.
iii) Combine the yeasty milk mixture with the flour mixture. Add the remaining 1 1/2 cups milk, a little at a time, stopping when you have a thick batter. Let the batter sit in a warm spot,covered, for about 30-40 minutes.
iv) Pan fry the Maasa by the spoonful in a thin layer of hot oil until golden brown. Turn once.
v) Drain the Maasa on paper towels and dust with a heavy coating of powdered sugar. Serve immediately.
ii) Kaimati/Kalimati.
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Most common over East Africa region, especially among the Swahili. It is an indulgent Kenyan coast specialty where gooey dough balls are coated with sensational syrup. The tasting is heavenly and they're also extremely easy to make.
Ingredients: 1 cup all purpose/plain flour 1/2 cup yoghurt plus a little water 1 tablespoon ghee or butter 1 level teaspoon instant yeast
For Sugar Syrup: 1 cup sugar 1/2 cup water 1/2 teaspoon powdered cardamom Lemon rinds or saffron threads (or preferred flavour)
