Baobab and Coconut Pancakes with Honey Bananas
In recent years, baobab has garnered a fair bit of attention as a "superfruit." Companies like UK-based Aduna have publicized the myriad benefits of baobab pulp, which contains vitamin C, thiamin, potassium, calcium and vitamin B6. During the rainy season, baobab trees absorb water, storing it in their trunks, which allows them to produce fruit in the dry season. When Aduna first started in 2011, over 95% of people in the UK had never heard of baobab; however, across Africa, baobab is nothing new.
The majestic baobab tree is one of the iconic images of the Sahel region. With a lifespan of over 5000 years, these "grandmothers of the Sahel" can reach 90 feet. In The Gambia, my mother's country, we call the fruit of the baobab buoy and use it in a traditional desert called naan mburu that is served at Easter. Baobab pulp has an acidic, tart flavor that tastes like a combination of grapefruit, pear, and vanilla — aka delicious. When I found the pulp at a local market in Cantonments, I figured I would try to develop new ways of using it, and then settled on pancakes. The sweet coconut balances out the tart baobab giving the pancakes a unique flavor. Try it out and let me see what you think. In the US and UK, you can buy baobab from Aduna.
Baobab and Coconut Pancakes
Serves 3 – 4
4 tbsp of baobab powder (in the West, you can get some through UK company Aduna)
4 tbsp of desiccated coconut
2 tablespoons baking powder
2 cups of flour
1 cup milk (add more if the mixture is too dry)
1 teaspoon salt
½ cup sugar
½ oz butter, melted
2 large eggs
Canola oil, for brushing
Maple syrup or agave syrup for servings
In a large bowl, combine the flour with the baking powder, sugar, salt, desiccated coconut and baobab powder. In another bowl, mix the milk, the eggs, and butter. Mix the dry and wet ingredients until combined. Make sure not to over-mix—there should still be a few lumps. Let the batter sit for a 5 minutes.
Heat a griddle until hot then brush it with oil. Ladle ¼ of a cup of batter. Repeat with the remaining batter. You should have 6 – 8 pancakes. Dust with a fruit-based coulis or fresh fruit if you are feeling fancy. I topped these pancakes with fried honey bananas. (See recipe below).
Serve immediately with maple or agave syrup.
Honey Bananas
2 bananas, sliced
2 tbsp. oil (I use coconut oil)
1 tbsp. honey
1 tbsp. water
Cinnamon and nutmeg (optional)
Heat oil in a skillet over medium heat. Add bananas to the skillet in one layer. Fry for two minutes on both sides. Remove from heat, then combine the honey and water. Cover the bananas with the mixture then top with cinnamon and honey. Serve over the pancakes.
Gambian Classic: Churra gerte
Churra gerte is a traditional Gambian porridge made with boiled peanuts and rice. Think of it as a thicker oatmeal with a rich, slightly nutty taste. The base of the dish is a ground mixture of rice and the peanuts. Because the variety of peanuts found in the United States is often different from those commonly found in Gambia, my family would usually bring the pre-ground churra gerte mixture back home after visiting. Not sure how this recipe will taste with the peanut varieties found in the US, but it is worth a try! If you can find West African groundnuts, you'll be able to replicate the authentic taste. Churra gerte is a simple dish, but immensely satisfying.
The Gambia, the smallest nation in mainland Africa, is a resource-poor country, so peanuts are one of the main crops grown throughout the region. Gerte is the Wolof word for peanut (also called groundnut). Peanuts are ubiquitous in Gambian (as well as Senegalese) food. Domoda, a delicious peanut-based stew often served with chicken and a mix of vegetables, is The Gambia's national dish. In Senegal, the dish is called maffe. On the streets of Banjul, you'll also find grilled peanuts and peanut butter biscuits.
Peanuts were first introduced to Senegambia (the region that comprises The Gambia and Senegal) by the Portuguese in the 16th century.
Churra gerte (peanut-rice porridge)
1 cup raw peanuts (shelled with skin attached)
1 cup uncooked long grain white rice
3.5 cups water
Sugar to taste
Condensed milk to taste
Optional: add some seeds and/or dried fruit. I added some raisins and sunflower seeds, but I've thrown in some dried mango and papaya in the past.
- With a mortar and pestle, pound the peanut and rice mixture until it is a fine consistency. If you have a food processor, you can use it instead to grind the mixture.
- Bring water to the boil. Stir in 1 cup of the peanut-rice mixture, then reduce heat to a simmer. If you have any remaining mixture, put it in a covered container and freeze it because churra gerte tends to mold easily.
- Stir continuously for 20 minutes until the churra gerte becomes thick. Large steam bubbles should periodically rise from the bottom of the pot and pop.
- Remove from heat. Serve warm with sugar and condensed milk and enjoy!