Bread is so delicious. Especially homemade bread, preferably in a brick oven, in cold weather far away in the country side, served with tea perhaps… or a warm soup…Oh wait ,what am I getting at? Sorry I get carried away (a lot!) when it come to these things. You know the countryside, the warm soup in cold weather…I need to stop. The point is bread is good. And really who wouldn’t love bread in form of sticks? Ok so maybe I am the only one ha! This recipe was inspired by French and garlic bread and thus bread sticks.

• 4 C All Purpose Baking flour
• 1/2 C Butter or margarine
• 1/2 Tbsp Baking Powder
• 1/2 C Sugar
• 4 Cloves Garlic (peeled and chopped)
• 11/2 C Cold water or Milk
• A Pinch of Salt

Directions

• In a Large bowl, mix the flour, baking powder, salt and sugar.
• Rub the butter/margarine in the flour mixture until it becomes coarse.
• Add the garlic and continue mixing
• Pour in the cold water/milk little by little while mixing until the mixture is a very firm dough.
• Continue kneading the dough until it is smooth and isn’t sticking on your hands.
• Wrap the dough in cling film and freeze for twenty minutes
• Remove from freezer and using a rolling-pin, roll out the dough(you might want to divide the dough into two parts and roll it  in batches)until it is 1 inch thick.
• Using a sharp knife, cut the dough into thin strips of about an inch in width.

Now in the next step, I used an oven toaster to bake the bread sticks. I haven’t tried an oven yet. So if you do let me know how it turns out.

• Arrange the strips nicely in an oven toaster metal rack and bake for 12 minutes.
• When the timer goes off, wait for five more minutes before removing them.Best served warm.

Sophie

PS: The ribbed effect is because of the oven toaster metal rack.

PSS: I think I am getting better at giving directions. Yes? No?

First of all I wanna say the people who invented fried/garlic rice from left over rice were geniuses and I salute them. While developing this recipe, I contemplated on what to name it…Posho balls?- total confusion…Posho nuggets-still confused…Cornmeal balls-doesn’t sound right…Cornmeal nuggets-better. Before I give the recipe, I wanna  invite you to learn more about this posho here.

Now this ugali/posho is s kind of food that can be left over and reheating it can be a pain. This inconvenience made me think and realize I could pull a ‘fried/garlic rice’ ( I have no idea if such a statement exists!). I basically wanted to create a recipe out of this left over posho.

You will need:

Left over posho (hardened cornmeal)

1/2 C corn flour

1/4 C all purpose flour

2 eggs

1tsp garlic powder

1tsp red pepper(optional)

1tsp salt

1tsp onion powder

2C Cooking oil

Steps

1. Cut the posho into cubes of about 1in.
2. In a bowl, mix the corn flour, garlic powder, All Purpose flour, red pepper, salt and onion powder
3. In a small cup, beat the eggs and add a pinch of salt
4. Using a fork, dip the posho cubes in the beaten egg
5. Coat them with the flour mixture
6. Dip them in the egg again
7. In a small pan, preheat the oil until it is hot enough.
8. Put the cubes in the oil and let them fry until golden brown

Serve when cooled down. It goes really well with chilli sauce(my favorite!) or ketchup.

If you have more than enough posho, you can add more flour to the flour mixture and eggs to the egg mixture.

🙂

Sophie