Thursday, 27 April 2017

BAMFO BISI (A GHANAIAN SNACK)

Ghanaian snacks are a simple affair, in the sense that they require limited and readily available ingredients. Popular snacks include Dzowey, Nkatie cake, Kubey cake, Ayigbe biscuits, to mention but a few.
I'm taking a trip down memory lane to give you this simple and delicious recipe of Bamfo Bissi. It's a gluten free snack made from milled Corn, Sugar and Nutmeg , which is then fried and served with roasted Peanuts or Groundnuts. 

I prefer to serve the Peanuts on the side as I find the Peanuts do burn a bit when inserted into the snack. 

The snack has a crunchy exterior and soft in the middle when freshly fried, however it hardens up when cold. Be prepared to exercise your jaws , if you have it cold. 
Bamfo Bissi is mainly filled with carbohydrates and gives you instant energy, when required. I prefer to have this snack when it's warm with a dipping Peanut / Groundnut sauce. I made a Baobab and Peanut sauce the other day , which paired perfectly with this snack coupled with it's high nutritional content of Vitamin C. 
Enough talking let's start cooking..


 


Ingredients 
200g of milled corn flour
25g of Caster Sugar
Pinch of Nutmeg 
100ml of water
500ml of Sunflower oil
80g of Roasted peeled Peanuts 

 

Method 
Mix the water and 100g of the milled corn flour in a saucepan and place on a medium heat.

Mix the corn flour and water together till you form a hard smooth paste. It's the same process of making a choux pastry but will corn flour. This should take about 8-10 minutes.

In a bowl, mix the remaining 100g of Corn flour, Sugar and Nutmeg together.

Transfer the hot dough  into the dry Corn mixture  and mix everything till well combined.


With clean hands, scoop a handful of the Corn dough mixture and roll it in between your Palm to form an oblong shape. 

Insert a few Peanuts into each shaped Corn dough and set aside or alternatively fry it in its plain form and serve the Peanuts on the side.

Pour the Sunflower oil into a Wok or Saucepan and place it on a medium heat.

Test the oil is hot by dropping a little corn dough into the oil. If it sizzles, your oil is ready.
(Please take all necessary precautions when dealing with hot oil).

Fry each corn doughnut till it's golden brown and drain off any excess oil on a blotted Kitchen paper.

 

Serve immediately with roasted Peanuts and a glass of cold Watermelon juice.

 

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All photos and recipes are by the owner of this blog.