Wow, has this month flown
by!
It’s already time for the
Eat the World challenge again.
You guys –
Evelyn was taking it easy
on us choosing Cuba, Ireland, and Thailand so far. This month, she chose Kenya.
Not only am I completely unfamiliar
with Kenyan food, it is also difficult to find authentic recipes online! Or at least ones that I could convince my
family to eat.
As I researched, it became
clear that desserts, if present at all on the Kenyan table, are usually
fruit-based.
Eventually I found a
recipe for Crunchy N’Dizi and I was intrigued.
In this recipe, bananas are dipped in butter, rolled in peanuts and
roasted. The over-weight American in me
wondered if I shouldn’t be adding some sugar somewhere along the way, but I
fought the urge and made the recipe as written.
I popped the n’dizi out of
the oven and gave one a try and...meh.
Not so great.
But then I reminded myself
that these were meant to be a topping, not a standalone (at least in the
preparation I saw). I dusted them with
cinnamon (because cinnamon is delicious and plays a prominent role in Kenyan
cooking) and put them on top of some cinnamon multigrain pancakes…
What a huge difference!!!
As a topping, the n’dizi
are amazing and I would absolutely make them again!
Thanks for making me go
outside my comfort zone Evelyn!
Disclaimer: This post contains a recipe highlighting a different country or culture. While I strive for authenticity, I sometimes need to make adjustments to recipes due to ingredient availability.
Crunchy N’Dizi
Adapted from Liv Life
1 banana
1 tablespoon butter,
melted
¼ cup roasted, unsalted
peanuts
Cinnamon, for dusting
Preheat the oven to 400
degrees F and line a baking sheet with parchment or a silicone mat.
Slice the banana into 1-inch
pieces, on the diagonal. Place the
peanuts in a food processor and pulse until lightly chopped.
Lightly steam the bananas
in a steamer for about 2 minutes or until warmed.
Dip the banana slices in
the butter, then roll in peanuts to coat.
Place on the baking sheet. Bake
for 5 minutes, then flip and bake for an additional 5 minutes or until the
peanuts are roasted. Dust lightly with
cinnamon.
Check out all the wonderful Kenyan dishes prepared by fellow Eat the World members and share with #eattheworld.
Click here to find out how to join and have fun exploring a country a month in the kitchen with us!
Wendy: Kenyan Pilau
Camilla: Kuku Paka + Irio
Amy: Crunchy N’Dizi
Heather: Irio
Juli: Nyama Choma
Loreto and Nicoletta: Mango Ice Cream with Pineapple Rum Sauce (Coupe Mount Kenya)
Evelyne: Uji, a Kenyan Fermented Porridge
I had such a hard time making sure the recipes I was using were really Kenyan. But once I found a few Kenyan bloggers I was in love. I can't wait to try your roasted banana recipe!
ReplyDeleteI can definitely seem them towering on pancakes! They would be a welcomed crunchy addition. But I might enjoy them also as a crunchy healthy snack.
ReplyDeleteYum! These sound perfect dusted with cinnamon
ReplyDeleteI love that this got you out of your comfort zone!! I might have to try this on top of a banana pudding or something. Thanks for the idea.
ReplyDeleteAmy, for third world countries Catholic Relief Services is a great resource for recipes. They usually include some with the rice bowls during Lent but you can find them on line as well.
ReplyDeleteOMG Amy these sound amazing (as a topping too) but not sure I could pronounce it lol. So happy to have you break the comfort food zone.
ReplyDeleteWhat a novel and interesting looking dish! You've got me curious and now I have to try and make them next time we eat pancakes, too! I've got a banana-loving family that would go crazy for these.
ReplyDelete