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.
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.
