Breads: Additional Recipes

Breads: Additional Recipes

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Recipes

MEAT SAMOSAS

In a 1-quart bowl:

Combine 2 cups FLOUR, sifted, with water to make a stiff dough.

Knead until smooth and divide in 4 parts.

Roll each piece into a circle 4 inches in diameter on a board.

Brush each with COOKING OIL.

Sprinkle evenly with flour.

Place the circles on top of each other with floured sides facing.

Gently Roll pile of circles into large circle 8 to 9 inches in diameter.*

*Note: at beginning pastry should be turned over while rolling to make all circles same size.

On iron grill or flat Teflon pan:

Fry pastry on both sides without browning it (about 2 minutes on each side). (Large and small bubbles will swell up pastry indicating when done.)

CooI slightly.

Cut pastry in three uniform strips and peel off pieces. There are now twelve strips.

In a 1-quart saucepan:

Combine: 1 Ib. COOKED MEAT (beef or lamb), ground or finely minced

1 clove GARLIC, mashed
1 tsp. SALT
1 tsp. MINT LEAVES, dried
1/2 cup CHOPPED ONIONS
1/4 tsp. CINNAMON
1/4 tsp. GINGER
1/4 tsp. CLOVES
1/4 tsp. CHILI POWDER
4 Tbs. LEMON JUICE.

Cook mixture for 10 minutes stirring constantly. Cool.

Make a cone at one end of the pastry strip.

Hold the cone in left hand and fill with mixture.

Turn the flap over to form a three-cornered pastry.

Seal the edge with a paste made with 1 Tbs. FLOUR and

1 Tbs. WATER.

Chill for 1 hour.

Deep-Fat Fry at 375' until golden brown.

Serve with LEMON WEDGES while still hot.

As an adaptation, you can make Samosas with pie crust. Purchase the packaged mix and bake the Samosas. 0r in making your own pie crust cut down on shortening by half for deep-fat frying.


LIBERIAN RICE BREAD NO. 1

This rice bread is the typical recipe used by the Liberian housewife. It is not too sweet, can be used as a coffee cake or as a bread, and stays moist for a full week.

In a 4 quart bowl:

Combine: 2 cups CREAM OF RICE (cereal)

3 cups MASHED BANANAS
1/2 cup VEGETABLE OIL
4 Tbs. SUGAR
1/2 tsp. NUTMEG
1 tsp. SALT
1 cup WATER
1 tsp. BAKING SODA.

Stir until thoroughly blended.

Bake in a well-greased 8 x 12-inch rectangular or 9-inch round cake pan at 400' for 30 minutes.

Test with a toothpick (when it comes out dry, bread is done).


LIBERIAN RICE BREAD

This is a slightly richer bread and resembles our banana cake.

In a 4-quart bowl:

Combine: 2 cups CREAM OF RICE (cereal)

4 Tbs. SUGAR
4 tsp. BAKING POWDER
1 tsp. SALT.

Stir in: 2 cups MASHED BANANAS

2 LARGE EGGS
1 cup MILK
1/2 cup VEGETABLE OIL.

Bake in a well-greased 8 x 12-inch rectangular or 9-inch round cake pan at 375' for 45 minutes.

Test with a toothpick as above.


PINEAPPLE NUT BREAD

The women of Liberia are excellent bakers. Pineapple Nut Bread is a favorite. This bread cuts better on the second day so plan to make it a day ahead. Slice it thinly and serve with cream cheese. It's a great change from our usual datenut bread.

In a 4-quart bowl:

Combine: 2 1/2 cups ALL-PURPOSE FLOUR

1 cup BRAN
1 Tbs. BAKING POWDER
1 tsp. BAKING SODA
1 tsp. SALT
1/2 cup CHOPPED ROASTED PEANUTS (or WALNUTS).

Beat 2 EGGS until light.

Add 3/4 cup CRUSHED PINEAPPLE, drained.

Add wet ingredients to dry and stir thoroughly.

Bake at 350' in greased loaf pan for 1 hour. Test with toothpick. (When toothpick is dry, bread is done.)


GROUNDNUT BREAD

Prepare 1 package ROLL MIX (follow package instructions).

Roll out on a floured board to 1/2-inch thickness.

Spread 1 cup PEANUT BUTTER uniformly over the surface.

Roll up tightly.

Holding index finger at one end of roll, swing the roll around to form a round loaf.

Lift the round loaf onto a greased cookie sheet pan with a spatula.

Allow to rise as directed on the package.

Brush 2 Tbs. MELTED BUTTER over loaf.

Sprinkle 4 Tbs. CHOPPED PEANUTS over top, pressing them into loaf.

Score across the top of loaf with a knife, with lines 1 inch apart for criss-cross effect.

Bake as directed on package for a full loaf.

Break or cut into 1 1/2- to 2-inch pieces when serving.

A quick way to prepare a bread popular with children resembling the Groundnut Bread is the following:

Cut a long French or Italian loaf in 2-inch slices without cutting through the bread. Spread the slices with peanut butter. Wrap the loaf tightly in aluminum foil and heat at 375' for 5 minutes. Remove the foil. Spread the loaf thinly with peanut butter (across top) and sprinkle with chopped peanuts.


PUFF-PUFF

West Africans are fond of fried breads and cookies such as Puff-puff and Chin-chin (see page 135). Puff-puff is most often eaten as a plain bread but many variations are possible, especially when it is made for a dessert. You can experiment with various condiments, such as allspice, nutmeg, cinnamon, etc.

Follow directions for 1 package ROLL MIX for making bread.

Before adding liquid as directed on package,

Add: 1 tsp. SALAD HERBS

2 Tbs. CHOPPED PARSLEY.

After dough has risen as directed, form into 1-inch balls.

Deep-fat fry at 360' until golden brown and puffy.


DOUGHNUTS, AFRICAN STYLE

Follow directions 1 package ROLL MlX as above

Before adding liquid as directed on package,

Add: 1/2 cup SUGAR

1 Tbs. VANILLA
4 Tbs. SHREDDED COCONUT.

After dough has risen as directed, form into 1-inch balls.

Deep-Fat Fry at 360' until golden brown and puffy.

Sprinkle with CONFECTIONERS' SUGAR.


CHAPATIS

Chapatis should be light and flaky. Keep them lightly covered before serving. They may be quickly warmed in a hot oven before going on the table or served cold. They are a breakfast or afternoon tea accompaniment and excellent spread with butter or jelly.

In a 3-quart bowl:

Sift: 1 cup ALL-PURPOSE FLOUR

1/2 tsp. SALT.

Blend in 1 cup WATER to make a fairly stiff dough.

Knead thoroughly with the fingertips.

Roll into a round circle on a floured board.

Brush the surface with oil.

Cut once from the center of the circle to the edge.

Roll the pastry into a cone.

Press both ends in and form into a ball again.

Brush with oil and repeat process twice more.

Divide the pastry into 1-oz. balls and roll each thinly into a 5- to 6-inch circle with a rolling pin.

Heat a small frying pan or skillet.

Place 1 Tbs. OIL in pan and fry each round of Chapati separately on both sides until golden brown, adding oil as required.

Serve with entrees as a bread.


Extracts from: Bea Sandler. The African Cookbook. Diane & Leo Dillon (Illust.). New York: Carol Publishing Group, 1993.

To order a copy of The African Cookbook, please contact:

The Carol Publishing Group
600 Madison Avenue
New York, NY 10022

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