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These interesting corn cakes from Ghana can be eaten hot or cold, alone, or with roasted peanuts for a snack or appetizer.
Combine the dry ingredients and oil in a bowl, then add just enough water to form a stiff dough. Shape into egg-size oval cakes and dust lightly with flour. Heat oil to 350 degrees fahrenheit. Fry cakes, a few at a time, until browned. Drain on paper towels.
Ingredients
- 2 cups white cornmeal
- 2/3 cup all-purpose flour
- 1/2 teaspoon cayenne
- 2 teaspoons baking powder
- 1 teaspoon salt
- 3 tablespoons peanut or vegtable oil
- Water
- Oil for deep-frying
Instructions
Combine the dry ingredients and oil in a bowl, then add just enough water to form a stiff dough. Shape into egg-size oval cakes and dust lightly with flour. Heat oil to 350 degrees fahrenheit. Fry cakes, a few at a time, until browned. Drain on paper towels.
| Servings |
| 1 1/2 dozen cakes |
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These interesting corn cakes from Ghana can be eaten hot or cold, alone, or with roasted peanuts for a snack or appetizer.
Ingredients
InstructionsCombine the dry ingredients and oil in a bowl, then add just enough water to form a stiff dough. Shape into egg-size oval cakes and dust lightly with flour. Heat oil to 350 degrees fahrenheit. Fry cakes, a few at a time, until browned. Drain on paper towels.
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