Ghanaian fritters and Venezuelan corncakes: Yotam Ottolenghi’s avenue meals recipes | Meals


One of the various joys of avenue meals is that you would be able to transfer on from one nation to a different as quickly as your tummy permits. Last week, we were in Mauritius and Brazil, snacking on jackfruit kati rolls and prawn pasties, and, having had seven days to digest these, I hope you’re all up for spherical two as we speak. This time, we’re off to Ghana and Venezuela. As with a lot avenue meals, these dishes are finest eaten by hand, standing up exterior subsequent to individuals you’ve simply met. I could not be capable of conjure up new mates, particularly in these occasions, however I can provide recipes that may transport you to far-flung locations.

Arepas with feta, ancho and smashed avocado (pictured above)

Masarepa is cooked and floor white or yellow cornmeal (you want the white selection right here); don’t confuse it with masa harina, which is corn handled with lime to take away the germ and outer lining earlier than being floor, as a result of that has an altogether completely different flavour and texture (and makes it extra fitted to making tortillas). You should buy masarepa at worldwide supermarkets and online (the Pan brand being the most typical), so, if want be, bookmark this recipe for when you will get your arms on some. I’ve added egg yolk to the dough, which, although not conventional, softens and enriches it in a very welcoming manner.

Prep 20 min
Prepare dinner 1 hr
Serves 4 as a lightweight lunch or starter

320g pre-cooked white cornmeal (masarepa or harina Pan)
20ml olive oil
2 massive egg yolks
500ml lukewarm water
100g feta
, finely crumbled
120g block onerous mozzarella, roughly grated
2½ tbsp (10g) recent coriander, finely chopped
1 tsp cumin seeds, toasted and roughly floor in a mortar
2 tsp floor ancho chilli, toasted (or about 1 dried ancho chilli, floor)
½ tsp paprika
1 massive avocado
1 massive plum tomato
, minimize in half lengthways after which sliced into 16 half-moons
1 tbsp lime juice

Warmth the oven to 200C (180C fan)/390F/fuel 6. Put the cornmeal and a teaspoon and a half of salt in a big bowl and blend to mix. Add a tablespoon of the oil and the egg yolks, then slowly pour within the lukewarm water. Use your arms to deliver every thing collectively right into a dough, then knead for a few minutes to do away with any lumps. Go away to relaxation for 5 minutes, then, with barely damp arms, divide into eight roughly 100g items and roll into balls. Flatten the balls into 10cm-wide discs, use moist arms to clean out any cracks, then lay out the arepas on a tray lined with greaseproof paper.

Put a teaspoon of oil in a big frying pan on a medium-high warmth. As soon as scorching, cook dinner the arepas 4 at a time for about three minutes on all sides, till properly colored. Switch to a tray lined with baking paper and repeat with the remaining arepas and teaspoon of oil. Switch the arepas to the oven and bake for 20 minutes, flipping them over as soon as midway, till crisp and cooked by means of the center (they’ll nonetheless be somewhat mushy within the centre). Put aside for 5 minutes, to chill barely.

Whereas the arepas are cooling, mix the cheeses, coriander, cumin, ancho, paprika and a pinch of salt in a medium bowl.

In a second bowl, roughly mash the avocado with the lime juice, a quarter-teaspoon of salt and a superb grind of pepper.

As soon as the arepas are cool sufficient to deal with, lay them out flat and use a small, sharp knife to open them as much as create somewhat pocket, a lot as you’ll a pitta; take care to maintain one finish sealed. Stuff the arepas with the cheese combination, return to the tray and bake for an additional eight minutes, till the cheese has melted.

Take away and, as soon as cool sufficient to deal with, stuff every arepa with some mashed avocado and two slices of tomato. Switch to a platter and serve heat.

Gilbert’s kaaklo

Yotam Ottolenghi’s kaaklo, courtesy of one Gilbert Johnson: these plantain fritters are one of Ghana’s favourite street foods.
Yotam Ottolenghi’s kaaklo (courtesy of Gilbert Johnson): plantain fritters are certainly one of Ghana’s favorite avenue meals.

Kaaklo is massively fashionable in Ghana, each as a avenue meals and as a facet dish. It’s a fritter constituted of plantains which can be so ripe, their skins are utterly black (although fruit with some patches of yellow will nonetheless work). Ask your grocer for the blackest plantains they’ve, or plan forward and provides them time to ripen at residence in a darkish, heat place. Because of Ixta’s expensive buddy Gilbert Johnson for this recipe.

Prep 10 min
Prepare dinner 20 min
Makes 12 fritters

20g recent ginger, peeled and roughly chopped
1 small onion, peeled and quartered (120g)
1 small garlic clove, peeled
¼ scotch bonnet
, finely chopped (or 1 delicate pink chilli, when you choose much less warmth)
¼ tsp floor cloves
¼ tsp floor cinnamon
3 very ripe, black, mushy plantains
, peeled
25g recent coriander
, finely chopped (about 6-7 tbsp in all)
2 tbsp plain flour
Salt and black pepper

2 tbsp maple syrup (elective – you’ll want this so as to add sweetness provided that the plantains will not be utterly black and mushy)
30g prepared roasted and salted cashew nuts, or peanuts
¼ tsp smoked paprika
800ml sunflower oil, for frying
Flaked sea salt, to serve
2 limes, minimize into wedges, to serve

Put the ginger, onion, garlic, chilli, floor cloves and cinnamon in a meals processor and pulse till the onion may be very finely chopped. Add the plantain and pulse once more, so you find yourself with a mix that isn’t utterly clean – you need some small items of fruit in there.

Scrape the plantain combination right into a bowl and stir within the coriander, flour, half a teaspoon of salt and lots of pepper (about 40 or so twists of the grinder); when you didn’t begin off with very black, mushy plantains, at this stage stir within the maple syrup, too.

In a mortar, coarsely crush the cashew nuts (or very finely chop them by hand), stir within the paprika and switch to a small serving bowl.

Warmth the oil in a medium saute pan or wok set over a medium-high warmth. As soon as the oil may be very scorching (180C, when you’ve got a temperature probe), and cooking in batches, rigorously drop in massive, roughly 60g spoonfuls of the batter and fry for 3 to 4 minutes, turning the fritters as soon as midway, till they’ve fashioned a darkish brown crust. Take away with a slotted spoon, switch to a tray lined with kitchen paper and repeat with the remaining batter – you must find yourself with 12 fritters.

Sprinkle generously with flaked sea salt, squeeze over the lime wedges and serve with the cashew crumble alongside, for dipping.

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