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A West African street food that’s easy to make with different variations. Often eaten as a snack or appetiser. Tasty!
- 2 cups plain flour
- 2 1/4 tsp dry active yeast
- 1/2 tsp salt
- 1/2 tsp nutmeg
- 1 cup sugar
- 1 1/4 cups water
- 1/2 tsp ginger powder (optional)
- Mix all the dry ingredients (flour, sugar, salt, nutmeg, ginger & allspice) together. I usually add my yeast in at the same time as well. If your yeast is in the tiny pebble form, you can dissolve in water for a few minutes before adding to allow the yeast start working quicker.
- Add the water (use lukewarm water) in small quantities, and combine thoroughly with your hand. The mix will not be as thick as pastry dough, but should be thicker than
- Cover the mix with clear wrap and leave in a warm place to allow the mix to rise. I have had a lot of trouble with my mix rising during the winter months, so here’s what I do. I heat my oven to the lowest temperature, which is 170F/77C, I then let it cool down slightly (ideal temperature for yeast is between 105-110F/41-43C) and I place my mix into the oven. After about an hour it should be almost double in size, and the mix should be spongy.
- See frying tips at NaijaChef
Thanks to our friends at NaijaChef for sharing this amazing recipe.
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See more how to cook Yam Pottage (Asaro) content from the web:
Credits: elle Su