Think banana bread rolled into balls and deep fried. I know, totally awesome.
The best I've had are at my beignet lady's corner in Mermoz, though they're hard to come by unless you're there right at 5pm when she opens. Those are the ones that always go first. She makes them slightly bigger than the regular beignet (and accordingly charges 25CFA instead of 10CFA, making them about 10 cents each). Their larger size and the the moisture from the banana make them a much softer, denser alternative to the smaller and crispier originals. Its more like a cake dognut from the States, only way better.
My beignet banana come nowhere near to the high standard set by the beignet lady of Mermoz, however, this recipe I've been using from a Senegalese women's magazine (La Senegalaise) is quite tasty:
The best I've had are at my beignet lady's corner in Mermoz, though they're hard to come by unless you're there right at 5pm when she opens. Those are the ones that always go first. She makes them slightly bigger than the regular beignet (and accordingly charges 25CFA instead of 10CFA, making them about 10 cents each). Their larger size and the the moisture from the banana make them a much softer, denser alternative to the smaller and crispier originals. Its more like a cake dognut from the States, only way better.
My beignet banana come nowhere near to the high standard set by the beignet lady of Mermoz, however, this recipe I've been using from a Senegalese women's magazine (La Senegalaise) is quite tasty:
Beignet banane
3 very ripe bananas (large bananas, add one more if small)
.25 L milk
.5 kg flour
1 packet of baking powder (probably about 1 tsp in American measurements)
1 spoon of vanilla
grated nutmeg or cinnamon to taste (I always use nutmeg)
lemon zest to taste
2 eggs
Makes about 100 small beignet.
2 eggs
Makes about 100 small beignet.
The recipe itself is super simple – it reminds me a lot of making pancake batter in the States.
Mash the bananas and then mix in the flour. Add milk and mix thoroughly; then add the eggs, baking powder, vanilla, nutmeg or cinnamon, and the zest. Here’s the resulting batter – it should be thin, but not quite as thin as normal pancake batter.
Using a large spoon, gently ladle a spoonful of batter into pre-heated oil (should fill a pan about 2-3 inches deep with oil). Repeat this quickly with equally-sized spoonfuls, until you’ve filled up the pan – the beignet should start floating to the top as they fry.
After a couple minutes, flip them each over, let them fry for a couple more minutes, and then transfer them to a plate lined with paper towel to absorb some of the oil.
Final product! Sprinkle them with sugar while hot and enjoy.
They're also REALLY good with fresh papaya jam.
No comments:
Post a Comment