Hi Jim,

Mom never made the recipe as she had no idea of what hartshorn
is (was?)

It's a very old fashioned leavening agent called baker's ammonia in English. It is ammonium carbonate. Today everyone uses modern,
odourless baking powder.

Thanks for the information, glad it is no longer in use or I'd not be
doing much baking. (G)

I was reminiscing recently about my college days and the one
semester I shared an apartment with two Nigerian guys. Nigerian
cusine is virtually unknown here but quite delicious. Akkra
(black-eyed pea fritters) is one food that was spread out therough
Africa, and later the Caribbean and the American south. Here's
soemone's take on it:

That must have been quite an experience. It sounds like it would have
been an interesting time to explore the food culture--learn from them
and teach them about Canadian cooking. Was that time what piqued your
food curiosity?

Title: Akkra Funfun (Benin)
Categories: African, Beans, Fritters, Appetizers, Snacks
Yield: 6 Servings

1 1/2 c Dried white beans
1/4 c Water
2 ts Salt
Oil for deep-fat frying:
2 Parts peanut oil to
1 Part palm oil
2 tb Finely chopped onions
Salt to taste
Cayenne pepper to taste

It does sound good, just reading the recipe.

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... A mind stretched by new ideas can never go back to its original size.

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)

Quoting Ruth Haffly to Jim Weller <=-

Mom never made the recipe as she had no idea of what hartshorn
is (was?)

It's a very old fashioned leavening agent called baker's ammonia in
English. It is ammonium carbonate. Today everyone uses modern,
odourless baking powder.

I was reminiscing recently about my college days and the one
semester I shared an apartment with two Nigerian guys. Nigerian
cusine is virtually unknown here but quite delicious. Akkra
(black-eyed pea fritters) is one food that was spread out therough
Africa, and later the Caribbean and the American south. Here's
soemone's take on it:

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Akkra Funfun (Benin)
Categories: African, Beans, Fritters, Appetizers, Snacks
Yield: 6 Servings

1 1/2 c Dried white beans
1/4 c Water
2 ts Salt
Oil for deep-fat frying:
2 Parts peanut oil to
1 Part palm oil
2 tb Finely chopped onions
Salt to taste
Cayenne pepper to taste

The Yoruba people of southwestern Nigeria and southeastern Benin
are notorious snackers. One of the classic dishes of Yoruba
cooking is Akkra. A fritter made from either black-eyed peas or
white beans, this dish has crossed the Atlantic to be found in
many different guises. In Brazil the Akkra has been transformed
into Acaraji - a black-eyed pea fritter that is Bahia's
quintessential finger food.

Wash and soak the beans and cook them. Drain them well and place
in a blender with the water and salt. Blend until they form a
thick, dough-like paste. (Add more water if necessary.) Heat the
oil to 350 to 375 F in a deep, heavy saucepan or a deep-fat fryer.
Fold the chopped onion, salt, and cayenne pepper into the bean
paste. drop the mixture into the oil 1 tablespoon at a time and
fry until golden brown. drain the fritters on paper towels and
serve while hot. Coarsely chopped hot Guinea pepper-type chiles or
finely chopped okra may also be added to the mixture. In the
French Antilles, dried salted codfish is added to the batter. And
in Barbados, pumpkin.

From: Iron Pots & Wooden Spoons: Africa's Gifts to New World Cooking
By: Jessica B. Harris

MMMMM


Cheers

Jim


... Flourless bread! That's an oxymoron, right? But no!

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