in Africa, Dessert Recipes, Morocco

Bouza

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Ingredients for 4 servings:

  • 130 g hazelnuts
  • 100 g sugar
  • 30 g cornstarch
  • 500 ml milk
  • some sugar for sprinkling

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 25 minutes

Moroccan hazelnut pudding

Roast the hazelnuts in a dry pan until the brown skins begin to peel off. Let them cool slightly on a plate, then rub the brown skins off the nuts between your palms. Finely grind the cold nuts in an almond mill. Mix cornstarch with a little milk. Bring the ground nuts to a boil with the milk and sugar, then thicken the pudding with the mixed cornstarch. Transfer to a bowl and sprinkle the surface with a little sugar to prevent a skin from forming. Refrigerate until completely cooled. Garnish as desired.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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