Prep 10 mins
Cook 10 mins
POSTED FOR ZWT 4. Thanks to Mark Tanner who wrote this down. All genuine African recipes (apart from in the cities and top hotels) are usually severely simple. It is a poor continent and people use what they have at hand. This is a type of bread, with unusual ingredients. As I had gleaned these recipes from other sources, I do not take responsibilty!! Most of these recipe were written down by visitors to these regions. Have fun! (Prep time does not include soaking the chickpeas).
- 1 lb chickpeas
- 4 garlic cloves
- 2 onions
- 1⁄2 cup fresh cilantro, finely chopped (known as fresh coriander)
- 1 white bread roll
- 2 tablespoons flour
- 1 egg
- 1 teaspoon salt
- 1 teaspoon pepper (usually white pepper)
- 1 teaspoon coriander seed (crushed)
- 1 teaspoon baking powder
- 1 teaspoon sesame seeds
- oil (for frying)
- Soak chickpeas in water for at least 3 hours. Cook until tender, and mince with the garlic, onion, and fresh cilantro.
- Soak broken-up bread roll in water until soft and break up finely. Add flour to the bread and mix in .
- Add to the first mixture.
- Stir, and add salt, pepper and coriander seeds, and leave for 15 minutes.
- Add baking powder and mix in .
- Shape with hands into a flat saucer shape (make more than one if it's easier) and sprinkle with sesame seeds.
- Deep or shallow fry. (Deep-fry is the usual method).
- Serve on its own. Can be served with a topping.
- (No more is known. You're on your own here! LOL!).