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.  

Pan-Seared Tilapia & Okra Tempura

What's a girl to do when she's short on time and expecting friends over for dinner? A cross between Southern and Mediterranean cuisine using two pillars of Ghanaian cuisine: tilapia and okro (as Ghanaians call it). Okro is prominent ingredient local stew like okro soup (which I've blogged about in the past) while tilapia is one of the most common fish found in the Volta region of Ghana. Tilapia is a very forgiving fish that absorbs flavors well and, when cooked at the right temperature, melts in your mouth.  Although simple, this marinade was a bit of an experiment, but ended up working out well. 

Pan-seared tilapia topped with scallions, basil and tomatoes alongside some fried okra, green beans and brown rice. 

Pan-Seared Tilapia

4 tilapia fillets tilapia
Salt and pepper to taste
1 teaspoon corinader
1/2 cup all-purpose flour
3 lemons
3 cloves of garlic
1 bunch of scallions
2 tablespoons, olive oil
3 medium tomatoes
1/4 cup basil leaves
 

1. Squeeze three lemons and set aside the juice. Crush garlic cloves and add to the lemon mixture. Add half of the scallions to the mixture.
2. Rinse the tilapia fillets before covering with the lemon mixture. Set aside in the refrigerator for 10 - 15 minutes. 
3. Place the marinated fillets on a flat plate or baking dish and lightly sprinkle them on both sides with the flour, salt, pepper, and coriander.
4. Heat the oil in a skillet over medium-high heat. Cook the tilapia until it flakes easily with a fork, about 3 - 4 minutes per side. Serve immediately.
5. After removing the fish from the skillet, add another tablespoon of olive oil and tomatoes. Season the tomatoes with salt and pepper. 
6. Garnish with the remaining scallions, basil and tomatoes.

Okra Tempura

5 cups of oil
1/2 cup cornmeal
1 cup all-purpose flour
1/2 cup buttermilk (see below for a substitute if you don't have it on hand)
1/4 teaspoon cayenne pepper
1 1/2 pounds fresh okra, sliced thickly
1 1/2 teaspoons salt
4 cloves of garlic
 

1. Heat oil in a large pot. 
2. In a bowl, combine the milk with 1 teaspoon of lemon juice to make buttermilk if you don't have it on hand. 
3. In another bowl, combine the cornmeal, flour, salt, and cayenne pepper. Dip the okra in buttermilk and then coat it in the cornmeal-flour mixture. Carefully add okra to the hot oil and cook until golden brown.
4. When removing it from the oil, drain it with a slotted spoon and place it on paper towels to absorb the oil.  

I also made some green beans and brown rice to go along with this dinner, which serves about 4 people. 

Domoda: Gambian Peanut Stew

I wouldn't be Gambian if I didn't do a post about domoda. Also known as maffe in Senegal, asindessi in Togo and aziin nusunnu in Benin, domoda is The Gambia's national dish. It's a delicious, hearty peanut stew often featuring chicken or beef. As mentioned in my post on churrah gerte, peanuts are omnipresent in Gambian cuisine. Whenever I feel a little homesick for my mother's cooking, domoda is my go-to meal. Everyone has their own vegetable preferences regarding what they like to throw in. I personally love to thrown in some sweet potatoes and carrots (which are delicious when tender), but sometimes I add bell peppers. 

Domoda and brown rice.

Domoda

1 lb chicken breast, cut into ½ in. chunks
¼ cup peanut oil
2 large onions, diced
3 cloves garlic, minced
3 tablespoons tomato paste
1 cup natural, unsweetened peanut butter
3 cups of vegetable stock
2 cups water
Scotch bonnet chilies, diced
1 cup sweet potatoes, chopped (or the tuber of your choice) 
2 carrots, sliced thickly
1 bay leaf
Salt to taste

1. Heat the oil in a large pot. Add the chicken to the pot and cook until lightly browned. The chicken does not need to be completely cooked through - it will finish cooking as it simmers in the stew.

2. Dilute the tomato paste in the water, add to the pot, and bring the mixture to a boil. Add the carrots, sweet potatoes, and chillies.

3. In a separate pan, sauté the onions and garlic until golden brown. Add the onion and garlic to the pot. 

4. Add the bay leaf, salt, and the peanut butter. Adjust the thickness of the sauce by adding more peanut butter (to thicken) or adding more water (to make it thinner). 

5. Reduce cover the pot and allow it to cook for 45 - 50 minutes while stirring occasionally to ensure the peanut butter does not stick to the bottom of the pot. 

6. Serve hot over rice.*

*I chose to serve this over brown rice because I find that brown rice works better with thick stews. White rice can sometimes become a bit mushy. In Ghana, I've become particularly fond of Primelin Brown Rice. 

Domoda is often eaten with chicken or beef, but it can also be adapted to vegetarian palettes. Throw in whatever you'd like -- squash, eggplant, yams, etc.

Fried Eggplant and Chickpeas in a Tomato-Onion Berbere Sauce

Lately, I've become very interested in learning about various spices of the world. In the next few weeks, I aim to learn to make some of the essential major African spice blends: Morroco's Ras el Hanout, Egypt's dukkah, Tunisia's baharat, and Ethiopia's famous berbere. Based on the availability of different ingredients in my kitchen, I decided to start with berbere on a whim. If you can't handle pepper, you can substitute a little bit of paprika; however, any true version of berbere requires the essential ingredients of fenugreek and chili peppers.

Berbere, which means "hot" in Amharic, is a common Ethiopian/Eritrean spice mixture that includes delicious flavors like ginger, chili peppers, garlic, cardamom, cumin, and fenugreek. It is an essential part of many classic Ethiopian meals, especially the famed Doro Wat. According to Ethiopian-Swedish celebrity chef Marcus Samuelsson, "berbere can be used to season everything from vegetables to meats and stews." As a devotee of Samuelsson's amazing Harlem soul food restaurant Red Rooster, I've been eager to employ some of his techniques and recipes in my own kitchen experiments. 

Along with cauliflower, my other go-to vegetable in a pinch, eggplant absorbs flavors well and can be an excellent meat substitute in a meatless dinner. It doesn't hurt that eggplant is rich in fiber and antioxidants. It also helps prevent cancer and lower cholesterol. When buying eggplant, a word of caution: they are very perishable, so if you buy them, you should intend to eat them within 1 -  2 days. Eggplants can also be a little bitter, so you'll need to salt them to pull out some of the bitter components.

After making berbere following Samuelsson's recipe, I fried some eggplant until golden and then made a fragrant sauce with some tomatoes, onions, chickpeas, and berbere with a side of couscous. If you don't use all the berbere mixture, you can keep it in a small glass jar with an airtight lid for a few months.

My soundtrack to this dinner was Jill Scott's "It's Love" from her debut album "Who is Jill Scott?" alongside a little Cabernet Sauvignon, which goes well with eggplant.

Fried Eggplant and Chickpeas in a Tomato-Onion Berbere Sauce
Serves about 3 hungry people as a main course, 5 - 6 as a side dish.

2 baby eggplants, sliced into rounds
Kosher salt, to taste
3 - 4 tablespoons olive oil (You may need to add a little more if the pan is too dry)
2 medium-sized red onions, thinly sliced
2 garlic cloves, minced
1  1/2 teaspoons berbere (Spice blend following Samuelsson's recipe)
1/4 teaspoon cayenne
4 ripe beefsteak tomatoes (or any large tomato variety)
One 15-oz can of cooked chickpeas, drained and rinsed
 

1. Heat a frying pan on high heat and add 1 tablespoon of olive oil. Add enough eggplant slices to fit in one layer. Salt to taste (otherwise the eggplant will be bitter). Cook until the bottoms are golden brown, then flip it until it is golden brown on the other side. I like my eggplants truly brown, so I cook them for about 5 minutes on each side, adding more oil as needed. Add more salt as needed.
2. In a small pot, add the onions and cook until they are soft. Add the garlic and cook for 2 additional minutes. Add the berbere and cayenne. Cook until the mixture becomes fragrant, before adding the tomatoes, chickpeas and half a cup of water.
3. Cover the pan and allow the mixture to simmer until the tomatoes break down into the sauce. 
4. Serve the eggplant and chickpea tomato berbere sauce over couscous. 

If you're feeling like you really want to try something a little different, you can also serve this mixture over attiéké, a popular Ivorian side dish made from cassava. Attiéké has a texture very similar to couscous, but it's gluten-free and quite healthy. It's simple to make and can be found in most African grocery stores. To make attiéké, you can simply steam it. Alternatively, you can pour it into a bowl and cover it with boiling water. While letting it steam for about 10 minutes, you use a fork to occasionally separate the grains.  

Exploring NYC: The United Nations of Food

In one of my favorite Ayiba Magazine interviews yet, I spoke to the creator of new blog United Nations of Food about his culinary adventures and his experiences with African cuisine (obviously a passion of mine). To date, Charles, the founder of UN of Food, has eaten cuisine from 129 of 160 countries — all in New York City!

Can you describe African food in three words?
"Hearty, honest, and underappreciated. African food is never pretentious, it’s rarely dainty, and far too few non-Africans know about it."

Read more about his project and the state of African cuisine in NYC here. 

Moi moi, a Nigerian steamed bean pudding from Brooklyn's Buka restaurant. 

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.

1. 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. 
2. 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. 
3. 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.
4. Remove from heat. Serve warm with sugar and condensed milk and enjoy!