Mango Coconut Crepes

You would think that by now, the excitement over mangoes would have died down, but no. It hasn’t. At least not yet. So to continue our mango series, today I  am sharing with you these delectable mango crepes. It all happened after I binge-watched Tasty videos! Have you too fallen down the rabbit hole that is tasty videos? There was one video where they made  purple dragon fruit crepes and assembled a gorgeously bright crepe cake. Since I have some mangoes, I decided to substitute them for what would have been dragon fruit. The rest, as they say, is history. These crepes are made with fresh mango puree, soft and buttery and are served with a scoop of mango ice-cream and a spoonful of coconut cream. Summer dessert couldn’t get any better.

What you will need:

1 C. Flour, sifted

1 C. Mango puree

1 C. Milk

1 Tbsp. Sugar

2 Eggs

2 Tbsp. Margarine, melted

1/2 Tsp. Nutmeg

1/2 Tsp. Vanilla

Oil for frying

 

Observations:

I used coconut milk in the crepes. You can use any milk that is readily available to you. Make sure the mangoes you are pureeing are fully ripe.

Method

  1. Combine all ingredients in a blender and blend till smooth. Pour blended crepe batter in a bowl and set aside.
  2. Place nonstick pan on medium-low heat. Brush pan with oil and let the oil heat.
  3. Use a 1/3 cup to scoop up the batter and pour it in the pan.
  4. Let the crepe fry till the edges turn golden brown.
  5. Flip the crepe using a spatula and let the other side cook as well. It will take about 1 minute.
  6. Remove from fire.
  7. Repeat process till all batter is used up.
  8. Refrigerate the crepes till completely cool. Makes 8-9 crepes.
  9. To assemble, fold crepes and place on plate. dust with powdered sugar. Add a scoop of mango ice-cream. Sprinkle with coconut cream. Finish off with raisins.

Serve immediately.

 

PS: This recipe is adapted from Martha Stewart’s Simple Crepes recipe.

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Sweet Potato Yeast Donuts

Lumonde donuts-AKIU-6

I have always liked loved dusted donuts. Donuts so generously dusted you would think they are glazed. Donuts so fluffy that they almost melt when teeth are sunk into them ( I know my teeth are definitely not happy right now but I’m going to ignore them). For the longest time, I had shied away from making yeasted donuts for fear of messing them up.  Because of this, I have hunted for a  donut fitting the criteria (should be yeasted, soft to the touch,  and dusted) all over Kampala in vain!  But then Black Panther came out last week and it got me wondering. What would the majestic peoples of Wakanda eat?  I’m imagining elaborate and equally glorious meals.  But until I watch the movie and see for myself, here is a soft-to-the-touch, yeasted,  and dusted donut with equal parts of sweet potato. I know you are wondering,  sweet potato donuts (but still they are white!)? The sweet potatoes add a chewy but still soft texture and a complex flavor. The donuts remain white because of the type of sweet potato I used.  I am going to wait for you to make these so we can go see Black Panther together. Deal?

Lumonde donuts-AKIU-8

What you will need:

2 C.  Sweet potatoes, mashed

1 Tsp. Sugar

1 C. Water

2 C.  Flour

3 Tbsp. Sugar

Juice of 1 lemon

1/4 C. Oil

2 Tsp. Yeast

1/2 Tsp. Vanilla extract

Additional 1/2 C.  Flour

Lumonde donuts-AKIU

Observations:

To make the mashed sweet potatoes: Peel the potatoes and wash them. Bring them to a boil till soft and tender. Drain the potatoes and mash them with a wooden spoon while still hot and soft.

The additional half cup of flour is to be used if the dough still feels sticky. Use it sparingly though because you do not want to have doughy donuts.

Make sure that the oil is not too hot.  The goal is to achieve a donut that is cooked through while still retaining that golden brown color.

If you have a larger pan (or a frier) you can fry more than one donut at once. I had a small pan so I fried them one by one.

Lumonde donuts-AKIU-11

Method:

Add the lemon juice, vanilla and the 3 tablespoons of sugar in the mashed potatoes and mix well.  In a separate bowl,  add one cup of warm water and the 1 tsp of sugar. Stir till the sugar dissolves. Add the yeast and let it grow for about five minutes. Once the yeast has formed, add the mashed potatoes in the yeast mixture and mix well. Next add the oil and mix. Next add the flour spoon by spoon while stirring. Cover bowl and let the dough rise for an hour. After an hour,  punch and knead the dough for about 2 minutes. On a clean flat surface, use your hands to spread out the dough to about an inch in thickness.  Use a wide rimmed cup or glass to cut out the donuts and a small holed object (think a plastic water bottle) to cut out the donut holes. Repeat the process till all the dough is used up.  Let the donuts rise again for another 10 minutes before frying them.  Place a saucepan on medium heat. Add oil (enough to submerge the donuts) and let it heat up.

Fry the donuts till golden brown.  Drain donuts of excessive oil using a paper napkin.  Dust generously with powdered sugar. Let cool.

Lumonde donuts-AKIU-4

Serve.

 

 

 

Easy to make Lemongrass flavoured Uganda Bagiya

Lemongrass Maize Bagiya-2

I have, for the longest time, wondered whether dessert or anything baked/fried can be made from maize flour alone with out adding any other flour like wheat. And my recipes with maize flour on its own have failed because maize flour does not have gluten to bind it when water is added. This little triumphant experiment started out as me wanting to make churros because they seem extremely easy to make and ended up into these sweet bagiya because I have no other name for them really. Also because the sweet aroma of lemon grass is irresistible. I borrowed the churro making method but instead used plain maize flour.  These sweet bagiyas are a fun and useful way to utilize your maize flour and they make a great easy to make snack. I could not stop munching away at these.

What you will need:

1 C. Maize flour

1 C. Water

1 Tbsp. Butter/margarine

1 egg

3 Tbsp. Sugar

A handful of lemon grass leaves

½ Tsp. Vanilla extract

A pinch of salt

Oil for frying

Observation:

  1. If you are using a plastic, like I did, cut a small hole at the corner of the plastic and pipe your batter into the hot oil.
  2. If you are using a piping gun, select a nozzle with the tiniest hole and attach it to the gun.
  3. Wait for the mixture to cool down before adding the egg so that the egg does not cook.
  4. Make sure the heat is medium because maize flour burns easily.
  5. Do not over crowd the pan.

Lemongrass Maize Bagiya-5

Method:

  1. Add water to a saucepan and add the lemon grass.
  2. On high heat, bring the water to a boil.
  3. In a bowl, add maize flour, sugar and salt and mix.
  4. Once the water has boiled and has released a sweet fragrant aroma, remove from fire and sieve the lemongrass leaves.
  5. Pour the hot water immediately into the flour mixture and mix until there is no flour visible.
  6. Add the vanilla and butter and mix well.
  7. Set the mixture aside to cool for about 10 minutes.
  8. After the ‘posho’ has cooled down, add the egg and mix till a clear batter is achieved.
  9. Place your batter in a plastic/Piping gun and pipe into hot oil.
  10. Fry the bagiya till golden brown.
  11. Remove the bagiya from the oil and drain.

Lemongrass Maize Bagiya-4

 

Let them cool then snack away!