Banana Puff puff

by ImmaculateBites on 24 October, 2014

Soft  and chewy banana puff puff – quite tasty too!

Banana Puff Puff

I don’t know of a single West African- my self included who does not dig puff-puff- they are the quintessential African snack – cheap and filling.   When you’re at home in your own country, there are some foods that may not feel like an incredibly important meal to you because it’s shared with everyone around you.  Not to talk of the fact that it is available at every street corner imaginable -anytime of the day: morning, night, afternoon and/or in between.  

Away from home, however, these foods that seem unimportant, can take on an importance in your home and your eating habits like they never had before…. Until you eat them, you can never feel satiated.

Banana Puff puff

This deep fried dough is one of those foods.   I try not to crave this as much but truth be told before my blogging days I use to make these on most weekends and every opportunity I got, but now, not so much-thank goodness! Because it starts as a breakfast food and by the time I know it. I have had it for breakfast, lunch and dinner.  

Banana Puff Puff

My only gripe with puff puff is that I get bored with it. Let ‘s just say I am one of those adventurous foodies. I have to try out different flavors. This is a new one for me.   If you are like me and are up for it, here is another puff puff that you can make with bananas, with a little bit of jolt from nutmeg. This one is chewy, stays soft and quite tasty too!  

If you are a puff puff fanatic rejoice! I do have about 6 different variety of puff puff with more to come.  Just click on the puff puff name and you can start dancing with joy! Go easy on the puff puff they are not figure friendly.

Enjoy!

 

Original Puff Puff

No yeast Puff puff

No yeast puff puff

Coconut puff puff

Chocolate puff puff

chocolate  puff puff

Whole wheat Accra Banana

Accra Banana

 

Koeksisters

koeksisters

5.0 from 1 reviews
Banana Puff puff
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Breakfast
Cuisine: African
Serves: 5-6
Ingredients
  • 1 cups warm water
  • 2¼-teaspoon active dry yeast (1 packet)
  • ¼ - ½ cup sugar
  • 1 teaspoon salt
  • 2 large bananas mashed about 1-1/4 cup
  • 3 cups flour
  • 1 teaspoon Nutmeg
  • Oil for deep-frying
Instructions
  1. In a large bowl add the warm water, salt, sugar, and yeast. Set aside for 5 minutes
  2. Then add mashed bananas and mix with a wooden spoon or hands preferably, followed by flour, and nutmeg. Mix well until flour and bananas have been fully incorporated.
  3. Set the mixture in a warm area and let it rise and double in size -approximately 1- 2 hours
  4. In a large, sauce pan pour vegetable oil, until it is at least 3 inches (or about 5 centimeters) high (too little will result in flatter balls), and place on medium heat until oil is 375 degrees.
  5. The dough is going to be sticky so use your hands to grab a little bit of mixture at time and drop in the oil or use a spoon to spoon up the batter, and another spoon or spatula to drop it in the oil, sort of in the shape of a ball. Do not overcrowd the pan.
  6. Do so in batch
  7. Fry for a few minutes until the bottom side is golden brown.
  8. Turn the ball over and fry for a few more minutes until the other side is golden brown.
  9. Use a large spoon or something like that to take it out of the oil.
  10. I usually place them on napkins right away to

Banana Puff puff

Banana Puff puff

Banana Puff puff

Banana Puff puff

Banana Puff puff

Banana Puff puff

{ 1 comment }

Egusi Soup

by ImmaculateBites on 23 October, 2014

Quick , easy and healthier Egusi soup, made with lots of spinach. 

Egusi Soup

 One of my first post entries is about egusi soup- a true West African Classic- widely enjoyed in West African countries like Nigeria, Ghana, Sierra Leone and Cameroon just to name a few with slight to difference in preparation from country to country and even between villages.

 

Technically speaking, it is not a soup- I believe we(Africans) have become so complacent or some would say lazy that every sauce or stew is named soup.

 

One thing that is certain though, this exotic sauce is a POWERHOUSE! -Its nutritional benefits may lure you in but the taste will keep you coming back for more.

Egusi Soup

 

The other day, you should have seen my excitement when I stumbled upon egusi at an Indian market under the name –charmagaz. I would have sworn these melon seeds are only consumed it Africa. Now I know where to find some when the craving hits and don’t want to make a long drive to an African market.

Egusi stew is not so well known by Westerners- unlike our other famous peanut stew or tomato stew. This could be attributed to the star ingredient –Egusi, not readily available and somewhat pricy but once you taste it you fall in love with it

 Egusi Soup

Egusi is a wild member of the gourd family, with very dry skin and bitter flesh.  It looks the same as watermelon seeds but taste quite differently. They are extremely nutritious- high in protein and oil. They are often use in West Africa as thickening agent in soups, and add depth to most meals.

 Egusi

In Cameroon, it is sometimes use to make Egusi pudding; a highly addictive pudding featured here. If you are looking for a recipe with lumps look here. Use smoked fish or any kind of meat to heart’s desire.

 

You can purchase these seeds in African Markets, Indian markets or online, but if you are in West Africa, they are available in most markets. Store it in the refrigerator and it will stay fresh for more than a year.

 

5.0 from 2 reviews
Egusi Soup
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Main
Cuisine: African
Serves: 4-5
Ingredients
  • 1-pound meat (smoked turkey or beef or combination of both)
  • 1/ 2 medium onion chopped
  • 2 -3 medium tomatoes chopped
  • ½ cup canola or any cooking oil
  • 3 garlic cloves- (2 teaspoons minced garlic)
  • 1-cup ground egusi
  • ⅓ cup ground or smashed crayfish
  • 2-3 cups or more spinach (I used frozen spinach)
Instructions
  1. In medium –sized saucepan boil beef seasoned with salt (garlic salt), smoked paprika, pepper, and onions until tender - make sure you have added plenty of water so you have about 3-4 cups of beef stock to use for cooking. Remove the beef and reserve the stock.
  2. Heat the oil in a heavy saucepan over medium heat. Add the onions. Sauté the onion until it is translucent, about 5 minutes.Add beef , smoked turkey, crayfish and continue with cooking
  3. Stir in the tomatoes with it’s juices and garlic. Add 1-2 cups of beef stock. Bring to a boil and simmer for another 5 minutes
  4. Then add ground egusi and keep simmering on medium-heat approximately 10 minutes. Add beef stock to desired consistency or when simmering to prevent any burns
  5. Finally , throw in the spinach; let it simmer for about 4-5 minutes. Adjust seasonings
  6. Serve warm with plantains, eba, yams or accompaniment of choice.

Egusi Soup

Egusi Soup

Egusi soup

egusi soup

Egusi soup

Egusi soup

egusi soup

{ 3 comments }

Fish in banana leaf (Liboke de poisson)

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Fried Cabbage

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Fried Cabbage – Simple, tasty , flavored with garlic and bacon -Ready in less than no time. Did you know that one cup of cabbage has only about 15 calories per serving? So if you are on a diet or just looking for a vegetable that will fill you up, you should put cabbage on […]

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