Beignets de maïs & bananes servi avec des haricots verts aux amandes mean
Corn & Banana dumplings served with Green beans cooked in almond milk
|Ingredients for the beans|
- 400g frozen green beans
- 100g raw almond flakes
- 1 onion
- 1 red scotch bonnet (optional)
- 5 garlic cloves
- 2 stock cubes
- Sesame oil.
Read the whole recipe before starting.
|the almond cream sticks to the sides|
Prep: Cover the almonds with cold water and leave aside for 1 hour in order to rehydrate them. Once rehydrated, pass through the food processor to blend very finely with about 200 ml water. Set aside.
Take the sliced beans out of the freezer and leave them to unfreeze, then rinse and put on a colander to remove the extra water. Set aside.
Dice onion, Butternut scotch and garlic set aside.
Method: Pour in the liquidised almonds in a pan, add onion garlic and the stock cubes. Add 3 tablespoons of sesame oil (this will add more nutty-ness to the dish). Stir and leave to simmer for 5 minutes. We want some of the water to evaporate and leaving behind a creamy texture. The onion will have lost its crunch by then and the cream should stick to the sides of the pan.
Now add the green beans and chilli, mix well continuously for 3-5 minutes until the beans soften to your liking. It is done.
Note: if you intend to reheat, just switch the heat after adding the beans.
Now onto the dumplings
Ingredients for the dumplings:
- 2 over-ripped bananas (about 300g)
- 300g fine corn flour
- 200 self-rising flour
- 20g sugar (I don’t like sweet stuff much)
- A pinch of salt
- 200ml water
|Banana & Corn batter|
Method: In a bowl, crush the bananas with the corn flour… Because the corn flour is so grainy, it is ideal to use it to mash the bananas.
Once that is done, add water, salt and sugar. Mix well to melt the sugar especially, then add the flour. Mix until you obtain and homogenous wet batter. Leave to rest for about 30 minutes to allow the corn flour to soften.
Heat about 500ml of vegetable oil in a deep pan. The oil has to be really hot and to test it, drop a small amount of the batter in it. If the dough rises up to the surface immediately, your oil is ready.
|Yum... Golden and well formed|
Using a table spoon and a bowl with cold water. Scoop the batter and drop into the hot oil. In order for the batter not to stick to the spoon, deep the spoon quickly into the cold water and scoop again… so forth and so on.
Given how hot the oil is, it should take about 1 minute and half for the dough to cook through. Make sure to turn them so all sides will be golden.
Just like when frying chips, remove the dumplings from the oil and place on a tissue paper to remove the extra oil.
The dumplings cannot really be reheated unlike the beans above and they are best served hot if for dinner as served below. The left over can be used for breakfast too.
|Tuck in! Serving suggestion|
I love these dumplings and do them often. I forgot half way to take pictures, but you’ve got the idea.
Hope you like it.
Send me your comments. x
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