in Africa

Ceesbaar

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Ingredients for 3 servings:

  • 2 bananas (cooking), ripe
  • 2 medium onions
  • 3 eggs
  • 100 g corn flour
  • 2 red bell peppers
  • ½ tsp chili powder
  • 150 g natural yogurt
  • 5 tbsp milk
  • 2 pinches of salt
  • Vegetable oil, for frying

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

sweet – spicy and vegetarian – savory pancakes from Africa

Place all cleaned and quartered ingredients in a bowl and blend in a blender until a thick, chunky paste forms. Heat 3 tablespoons of oil in a pan. Add 1 heaped tablespoon of batter to the oil and fry palm-sized pancakes until golden brown on both sides. Remove from the pan and place on kitchen paper to absorb the oil. Season with salt, if desired. Variation: Replace the bell pepper with a small eggplant. Tip: If you’re less experienced at flipping pancakes, add 1 tablespoon more flour, 1 egg, or 2 tablespoons more cornstarch to the recipe.

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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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