Taste the World - Comoros - Banana Puff Puff

*Official name: Union of the Comoros *Motto: "Unity, Solidarity, Developemt" *Capital: Moroni *Official Languages: Comorian, Arabic, English *Government: Federal presidential republic *Area: 727 sq mi *Population: (2010 estimate) 798,000 *Currency: Comorian Franc (KMF) *Time Zone: EAT *Drives on the: right *International code: KM (data from Wikipedia)

 

For Comoros, I made Banana Puff Puffs a cross between banana bread and doughnuts. They are just as tasty warm, as cool the next day. 

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Banana Puff Puff

INGREDIENTS: 

  • 1 cups warm water
  • 2¼-teaspoon active dry yeast (1 packet)
  • ¼ - ½ cup sugar
  • 1 teaspoon salt
  • 2 large bananas mashed about 1-1/4 cup
  • 3 cups flour
  • 1 teaspoon Nutmeg
  • Oil for deep-frying

 

 METHOD:

1. In a large bowl add the warm water, salt, sugar, and yeast. Set aside for 5 minutes.

2. Add mashed bananas and mix with a wooden spoon or hands, followed by flour, and nutmeg. Mix well until flour and bananas have been fully incorporated.

3. Set the mixture in a warm area and let it rise and double in size -approximately 1- 2 hours.

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4. In a large, sauce pan pour vegetable oil, until it is at least 3 inches (or about 5 centimeters) high (too little will result in flatter balls), and place on medium heat until oil is 375 degrees.

5. The dough is going to be sticky so use your hands to grab a little bit of mixture at time and drop in the oil or use a spoon to spoon up the batter, and another spoon or spatula to drop it in the oil, sort of in the shape of a ball. Do not overcrowd the pan.

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6. Fry in batches for a few minutes until the bottom side is golden brown.

7. Turn the ball over and fry for a few more minutes until the other side is golden brown. Remove from oil and drain on paper towels. 

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