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Corn and banana dumplings (Benin, Cameroon)

Posted by dorado on 14 Feb 2014 in Appetizers - Desserts, Food & Drinks | 510 Views | Leave a response

Corn and banana dumplings are a Benin meal that has been exported to and adapted in Cameroon. This is one of the possible recipes, as healthy as a fry-up could get 😉 with some adaptations for the gluten-free world as I tested this when I was on a gluten-free diet.

Ingredients (6 people)
3 big (very) ripe bananas (or 5 medium)
7 full spoons of corn flour
3 full spoons of wheat or gluten free flour (rice, buckwheat, maize, potato starch or tapioca flour or even better but more expensive coconut flour)
3 full spoons of sugar (NB : you can put more if you have a sweet tooth or want it as a sweet meal)
2 eggs
½ teaspoon of salt
2 spoonfulls of warm water
1 teaspoon of baking powder
Aroma : some vanilla or rhum (optional)
Oil for frying

Preparation

  • Peal the bananas, cut them in chunks and mash them with a fork then whisk them into a paste.
  • Add the corn flour, the other flour, the backing powder, the eggs, the sugar dissolved in the water, whisking to obtain a nice paste
  • Cover and leave to rest for one to two hours.

mixing corn and bana dumplings - banana crushing  corn and banana dumplings mix

Frying

  • Put the frying oil in a suitable sauce pan and let the oil get warm.
  • Wet your hands (or two spoons) and use the tip of your fingers (or the spoons) to form small bowls
  • Carefully place/slide each bowl formed in the hot oil with
  • Let them fry until they are golden and turn them around.
  • Remove them from the oil with a skimmer and put them in a bowl with a kitchen towel on it to absorb the oil.
  • Serve as an apetiser, a snack, dessert or main meal, with a sweet or sour accompaniment.

mixing corn and bana dumplings - forming dumpling balls to frycorn and banana dumplings fryingcorn and banana dumplingscorn and banana dumplings

Posted in Appetizers - Desserts, Food & Drinks | Tagged banana, beignet, Benin, Cameroon, corn, Corn and banana dumplings, dumpling, frying, Recipe

About the Author

dorado

Dorado is the nickname of an African woman who is widely travelled (from Brazil to China and the United Kingdom), including a lot within Africa itself. She brings recipes of the African Diaspora to your tastes, having learned to cook from her mum and aunty and yet having not used those culinary skills until her work as a senior executive in two of the most prominent firms in Cameroon. It is her knowledge and love of Africa that she shares with your palates.

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