Thoughts Lead To Appreciation
Fat-Free Sugar-Free Biscuits Made From Garri.
Yes, that is right. This pastry recipe contains Nigeria’s staple food, garri.
Although I have not been a fan of the incorporation of cassava flour into bread baking, I experimented with garri, another product from cassava.
The final taste was delicious and awesome without a trace of garri flavour.
The typical Nigerian is familiar with a dish of hot garri and soup or, just as commonly, a cold drink of garri and any of sugar, groundnut ~peanut, dates, coconut, fish et cetera.
Have some surprising adventure with Enele Biscuits.
Preparation Time: 45 minutes.
Cooking Time: 10 minutes.
1/2 cup garri;
1 cup soya beans flour;
1/2 cup warm water;
1 teaspoon ginger powder;
1 teaspoon garlic powder;
5 tablets yeast;
2 seasoning cubes.
A. Into the warm water, add the flavourings – cubes of seasoning, ginger, and garlic.
B. Mix the garri and soya beans flour in another bowl.
C. Gradually pour the dry mixture of soya beans flour and garri into the warm flavoured liquid.
D. Mix thoroughly manually or in a blender.
E. If too dry to knead, add some more drops of warm water and knead into a fine paste that does not stick on the bowl.
F. Cover the bowl for 30 minutes and leave in a warm place for the yeast to activate and produce the carbon dioxide needed for the dough to rise.
G. Flour a rolling board and with a floured rolling pin spread the dough into a thin layer on the platform.
H. Cut into desirable shapes or use a biscuit cutter.
I. Bake on a grill rack for 10 minutes or until crisp golden at a temperature of 250 degrees Celsius.
Enjoy hot on its own or with stew.
The texture and taste improve after some hours in the refrigerator, so the biscuits are delectable cold as well.
Garri makes the dough and corresponding product fluffy and light.
To increase the lightness of the product, combine 1 cup of garri and 1 cup of soya beans flour.
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