AFRICAN CUISINE

Hello ladies and gents this is the viking telling you that today we are going to talk about the beautiful country of

Djibouti

Djiboutian cuisine is a mixture of Somali, Afar, Yemeni, and French cuisine, with some additional South Asian (especially Indian) culinary influences. Local dishes are commonly prepared using a variety of Middle Eastern spices, ranging from saffron to cinnamon. Grilled Yemeni fish, opened in half and often cooked in tandoori-style ovens, are a local delicacy. Spicy dishes come in many variations, from the traditional fah-fah or soupe djiboutienne (spicy boiled beef soup), to the yetakelt wet (spicy mixed vegetable stew).

 Xalwo (pronounced "halwo") or halva is a popular confection eaten during festive occasions, such as Eid celebrations or wedding receptions. Halva is made from sugar, corn starch, cardamom powder, nutmeg powder and ghee. Peanuts are sometimes added to enhance texture and flavor. After meals, homes are traditionally perfumed using incense (cuunsi) or frankincense (lubaan), which is prepared inside an incense burner referred to as a dabqaad.

BANANA FRITTERS

 

INGREDIENTS

• 3 well-ripened bananas
• 2 oz. rice or wheat flour
• 1 oz. sugar dissolved in 2 Tablespoons water
• ½ teaspoon nutmeg
• Fat for frying

INSTRUCTIONS

1. Mash bananas with a fork or use blender to make pulp;
2. add the flour, sugar dissolved in water, and nutmeg.
3. Add water, if needed, to make batter of pancake consistency.
4. Mix well and fry like pancakes in an oiled frying pan until golden brown.
5. Makes 12 small fritters.

And as always have a chilled day from the viking.