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Other Recipes

Sweet Balls

Ingredients
2 parts FBF
1 part sugar
1/3 part warm water (pre-boiled)

Method of preparation

  1. Roast FBF in a dry pan until its color changes to light brown. Stir well to prevent it from burning.
  2. Add sugar and mix well.
  3. Remove from fire.
  4. Sprinkle the water on the flour and mix well.
  5. While mixture is still warm, roll small parts by hand into firm round balls.
  6. Set aside and serve when cooled.

Suitable for all age groups over 1 year


Steamed Rolls/Dumplings

Ingredients
1 part FBF
1 medium onion (optional)
1/2 part water (enough to make a stiff dough)
1 teaspoon salt

Method of preparation

  1. Mix FBF with salt. Add water to make dough.
  2. Form dough into small balls or rolls, and set aside.
  3. Bring a pot of water to boil. Drop the rolls/balls into the boiling water.
  4. Allow to cook and serve hot.

Variations on preparation

  • Set dough aside for 203 days to ferment. Wrap fermented dough in corn husks. Place in boiling water and cook until done. (This version is known as Kinke in Ghana.)
  • Add yeast to the dough and ferment for 30 minutes. Cut fermented dough into small pieces and sheeted. Place filling on pieces of dough and fold up edges. Steam for about 6 minutes (Chinese dumpling).

Local names
Chinese dumplings
in China
Gatte
in India
Kinke
in Ghana (when fermented flour is used)

Suitable for all age groups over 1 year


Banana Leaf Rolls

Ingredients
1 part water (sufficient to make a dough)
2 parts FBF
Banana leaves
Water for boiling

Method of preparation

  1. Add water to FBF to make dough.
  2. Form dough into small balls and shape into circles or ovals, as desired.
  3. Split fresh green banana leaf in half at the central rib.
  4. Place dough in centre of leaf piece and fold leaf over dough. Tie with banana fibre.
  5. Place twigs in the bottom of a pot. Add water to twig level.
  6. Place the banana leaf rolls onto the twigs.
  7. Cover pot and bring water to a boil, steaming rolls for about 30 minutes.
  8. Remove banana leaf and serve cooked dough when cooled.

Variations on preparation

  • Sweeten with sugar or fruit pulp.
  • Add vegetables.
  • Instead of steaming the filled banana leaves, roast them directly on charcoal. When cooked, the dough will spread to the sides of the banana leaf and will be easily removed.

Local names
Abodo
in Ghana (when roasted)
Edibienkyewom
in Ghana (when steamed)
Loe
in the United Republic of Tanzania
Mkate
in Malawi

Suitable for all age groups over 1 year


Cookies

Ingredients
3/4 part oil
3/4 part sugar
2 parts FBF
1 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon vanilla essence (optional)

Method of preparation

  1. Mix oil and sugar in a large bowl.
  2. Add rest of ingredients and mix well into dough.
  3. Drop dough from teaspoon onto a greased baking pan.
  4. Bake using traditional methods at moderate heat for about 15 minutes until the cookies are cooked on the inside and lightly brown on the outside.

Local names
Gallestas de CSB
in Guatemala (with water added)
Incaparina biscuits
in Nicaragua (with water added)

Suitable for all age groups over 6 months


Couscous

Ingredients
1 part FBF
Water
1 teaspoon salt

Method of preparation

  1. Mix FBF with salt.
  2. Add small amounts of water, cutting it into FBF until the texture is find and granular.
  3. Place mixture in a pan with a sieve at the bottom or fine holes at its base.
  4. Steam the mixture.
  5. Dry and serve hot.

Variations on preparation

  • Add finely chopped vegetables to the FBF/salt mixture before steaming it. This will increase the nutritional value of the product and also provide a variation in the taste.
  • Add sugar to the mixture before steaming it, in order to make a sweet couscous.
  • Add sugar and groundnut paste. Before serving, mix with milk, if available. (This variation is called Muraake in Senegal.)

Local names
Couscous
in Niger, North Africa, Senegal
Upma
in India

Suitable for all age groups over 1 year


Papadum

Ingredients
2 parts FBF
1 teaspoon salt
Baking powder
Red chilli powder and cumin seeds to taste
1 part warm water (pre-boiled)

Method of preparation

  1. Mix together FBF, salt, baking powder, chilli powder and cumin seeds. Add water to make stiff dough.
  2. Form into small balls and flatten with a rolling pin.
  3. Dry the papadums in the shade.
  4. Roast before serving.

The taste can be modified with the addition of garlic or black pepper. Papadums can be made in large quantity and stored for later use.

Local names
Papad
or Papdi in India
Papadums
in Latin America

Suitable for all age groups over 1 year


Badiyan

Ingredients

2 parts FBF
1 teaspoon salt
Red chilli powder and cumin seeds, to taste
1
1/2 quarts water

Method of preparation

  1. Mix together FBF, salt, chilli powder and cumin seed. Add water to make a thick batter.
  2. With fingers and thumb roll dough into small balls and place on a clean polythene sheet.
  3. Leave to dry in the shade.
  4. Store the balls for later use. Serve in gravy or soups, or boil in water and eat.

The taste can be modified with the addition of garlic or a variety of spices, such as black pepper. The dough can be made in large quantities and stored a long time for later use.

Local names
Badiyan
or Mangodi in India

Suitable for all age groups over 1 year


Vegetable Stew

Ingredients
2 carrots, diced
2 potatoes, diced
2 glasses of water
4 tablespoons FBF
2 tablespoons oil
1 small onion, chopped
1 small tomato, chopped
Pinch of salt

Method of preparation

  1. Boil diced carrots and potatoes.
  2. Remove cooked vegetables from water, saving the water.
  3. Boil FBF in vegetable water for 10 minutes. Set aside.
  4. Fry onion and tomato in oil.
  5. Add cooked vegetables and boiled FBF to pan, add salt and cook for another 5 minutes.

Local names
Guiso de vegetales
in Guatemala
Namsae Pokum
in the Democratic People’s Republic of Korea (with carrot and minari as the vegetables and a little sugar added)

Suitable for all age groups over 1 year


Tomato Sauce

Ingredients
4 medium tomatoes, chopped
2 medium onions, chopped
1 pepper, chopped
2 tablespoons of oil
1 cup of water
2 cups FBF
Pinch of salt

Method of preparation

  1. Fry vegetables in oil.
  2. Dissolve FBF in water. Add FBF/water mixture to vegetables and simmer for 10 minutes.
  3. Blend mixture and serve as a sauce.

Local names
Salsa de tomate con harina enriquecida
in Guatemala

Suitable for all age groups over 1 year


Source: World Food Programme

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