This is a recipe I got when I was a senior in high school. That year, I attended a school in a German community in eastern Oklahoma. This is one of my favorite dishes from there.
Prep time includes time for the dough to rise and chill.
I came up with this to satisfy my husband’s craving for ice cream. He is commercial cow milk intolerant but LOVES ice cream. This does have a little cow stuff to add to the creaminess, but I have used goat cream instead and it makes it even better. It just takes a while to get enough cream.
I got this recipe from Constance, a wonderful woman from the Ivory Coast in West Africa.
I use Smuckers Natural peanut butter because it tastes the closest to what I used when I was in the Ivory Coast. The amount of chili powder is only a general guide. Add more or less to suit your heat requirements. The hotter it is the more authintic. Use any kind of hot pepper powder you like.
Serve over rice.
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