Burkina Faso Recipes

Boussan Touba - Savory Beancakes (Burkina Faso)
http://www.food.com/recipe/boussan-touba-savory-beancakes-burkina-faso-483121

INGREDIENTS Nutrition

SERVINGS 6-8 UNITS US
14 ounces dried black-eyed peas
half a small onion, chopped
2 small carrots, chopped
1 egg, beaten
salt and black pepper
flour, for coating
peanut oil (for frying)


Soak the black-eyed peas overnight. Drain, and place in a large pot with enough water to cover. Bring to a boil, reduce heat and simmer for 40 minutes or until tender. Drain.
Put the beans in a blender with the onion, carrots and egg (add a little water if you need to, but not too much). Season with salt and pepper and blend into a smooth paste.
Heat the oil until bubbles rise around the non-stirring end of a wooden spoon. Meanwhile, shape the paste into flat patties, then dip in flour. Fry in the hot oil until browned, turning once.
Hint: don't fiddle with them. It should take about five minutes per side to cook, but if you lift them too often they'll start to disintegrate.

BANFORA (FRIED PASTRY WITH PINEAPPLE)
http://www.internationalcuisine.com/banfora/

INGREDIENTS
2. ½ cups self raising flour
½ cup butter
½ cup sugar
¼ cup finely chopped pineapple
1 egg beaten
A couple tablespoons milk
Pinch of salt
Cinnamon and sugar mixture to sprinkle on top
INSTRUCTIONS
sift the flour and salt into a mixing bowl
Cut the butter into the mixture then rub with your fingers until the mixture resembles fine bread crumbs.
Add in the sugar and pineapple and then stir unthaw beaten egg.
Mix to a stiff dough add in a little milk if it is too stiff.
Tip onto a floured surface and knead lightly before rolling out to a round disk about ¼ inch thick.
Cut the dough into 4-5 inch rounds, then fry on a lightly oiled griddle pan, over medium low heat until golden brown on both sides.
Cool on a wire rack and sprinkle with cinnamon and sugar mixture
Serve
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http://www.196flavors.com/2013/04/21/burkina-faso-zoom-koom/

Recipe of Zoom Koom

Ingredients

1 1/2 cup millet flour (or thoroughly ground whole millet)
1 cup sugar (or less to taste)
4 cups tamarind decoction (see recipe below)
2 2-inch pieces ginger, peeled
1 pineapple, peeled and cut into chunks
1 pinch of chili powder (optional)
Preparation

Blend pineapple and ginger until smooth.

Add the millet flour. Blend for a few minutes until everything looks smooth.

Add tamarind decoction, sugar and chili powder.

zoom koom

Mix well again. Pour through a fine strainer. Serve with ice.

Recipe of Tamarind Decoction

Ingredients

1 lb tamarind pods
8 cups water
Preparation

Prepare tamarind by removing the outer shell and peeling the membrane attached to it.

Put the tamarind pulp in a deep saucepan with water and bring to boil.

Cook for about 30 minutes, crushing tamarind occasionally with a wooden spoon or spatula.

After 30 minutes, turn off the heat. Once cooled, strain the liquid through cheesecloth and discard the solids. The decoction is now ready to use.







http://www.food.com/recipe/riz-gras-fat-rice-burkina-faso-483120
Riz Gras - Fat Rice (Burkina Faso)

INGREDIENTS Nutrition

SERVINGS 4 UNITS US
2 habanero peppers
3 garlic cloves
1⁄2onion, finely chopped
4 tomatoes, chopped
1⁄2 cup oil
1 lb beef or 1 lb chicken, cubed
4 tablespoons tomato paste
4 1⁄4 cups water
1 maggi seasoning, cube (or chicken bouillon)
2 1⁄2 cups long grain white rice
salt and pepper


Put the habaneros, garlic, tomatoes and onion into a food processor and pulse until you get a nice paste. Then heat the oil over medium heat and add the paste to the pan. Cook for 8 minutes, then remove from the fire and set aside.
Use a little bit of water (about 1/2 to 1 cup) to rinse out your food processor, then put the water in a separate pot along with the meat. Bring the meat and water to a boil, then reduce heat. Simmer for 15 minutes.
Add the meat to the pan containing the paste. Add the tomato paste, water and Maggi (or stock) cube. Stir.
Wash the rice until the water runs clear. Then add it to the pot and bring to a boil. Reduce heat, cover and let simmer for 15 minutes. Check it, then cook for another 10 minutes or until the water has been absorbed.
Garnish with thin slices of onion.