Gboflotos (African Donuts)

Gboflotos  (African Donuts)

In large mixing bowl:

2 cups warm Water (110 degrees F/45 degrees C)

1 tbsp Yeast *

1/2 tsp Salt (or to taste)

2 tbsps Oil

1/3 - 1/2 cup Sugar (to taste)

1/2 - 1 tbsp Baking Powder (optional) *

3 - 4 cups flour

Mix all ingredients except flour, with wire whisk, then add flour. 

The batter should be just beginning to leave sides of bowl, a little gloppy. 

Should be a little more wet and not dough-like.

Let rise at least half an hour (an hour is better).*

Heat Oil   (375 degrees F / 190 degrees C)

Use 2 teaspoons, one to dip batter and one to push into hot oil.

Turn when brown.  About 1 - 2 minutes

Serve with sugar. **

Variations:

Add to batter 2/3 cup finely chopped, canned Peaches.  When cooked, serve Cinnamon and Sugar.

* Can use either only yeast or both leavenings.  If using only yeast, allow to rise for at least 2 hours.

** Or, in place of sugar can be dipped in sweetened condensed milk, or maple syrup.

From Marilyn Hanscome, West Africa

African Peanut Chicken

African Peanut Sauce

2-3 tbsps Oil
1 Chicken, cut up (can use beef chunks)
1 medium Onion, chopped
3-4 Hot Peppers (do not cut up, for flavor only)
1 1/2 tsps Salt (or to taste)
1/4 Cabbage, chopped or in large chunks (optional)
2-3 tsps bouillon granules
1 1/2 cup peanut butter, natural
2-3 tbsps Tomato Paste
5-6 drops Tabasco, Or, chop the cooked hot peppers and serve on side
Cooked Rice

In dutch oven or stew pot, heat oil and fry chicken and onions lightly.
Add water to cover chicken by 1/2 to 1 inch.
Add salt and hot peppers and boil until chicken is cooked.*
Add bouillon, and tomato paste and peanut butter.  (Mix peanut butter with some of the liquid and add. )
Bring to a good boil and add cabbage.
Cook well to blend flavor.  (Cook until you see till the surface of the sauce has little red dots of oil forming.  This shows that the peanut butter is cooked.)  Add liquid if needed.
Remove the whole hot peppers.
Serve over rice.

* When chicken is cooked, can be removed from broth and de-boned, but this is not traditionally African.


from Marilyn Hanscome, West Africa