Recipe for June 2008
Cooking with Prosopis (Mandazi)
Prosopis is a drought-resistant, nitrogen-fixing trees,which are extremely hardy in poor and saline soils, and can grow where most other vegetation fails. The common Prosopis species in tropical dry lands around the world today is P. juliflora native to Central and South America, but introduced around the world over the past two centuries to reforest barren lands. In their native Americas, Prosopis pods have traditionally been used as food. The amount of nutrition supplied by Prosopis pods is quite astounding. They are a rich food source for humans and animals, high in protein, carbohydrates, dietry fibre and sugar and low in fat and cholesterol. Prosopis flour is glutten-free and an excellent source of calcium, magnesium, potassium, iron and zinc, and amino acids such as lysine that are low in other cereals.
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(deep fried doughnut-like snacks)
Recipe from Baringo District, Kenya
Ingredients
- 4 cups of wheat flour
- 1 cup Prosopis flour
- 1½ tablespoons baking powder
- 4 teaspoons sugar
- 1 teaspoon salt
- 2 tablespoons oil
- Water
Method
- Mix the dry ingredients and add the oil
- Add the water slowly and mix to a dough
- Roll out the mixture to about ½ inch thickness and cut into 1 inch squares
- Heat plenty of oil in a pan and deep fry the squares until they puff up and are light and fluffy inside
Next recipe in July 2008.
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