Dessert Archives - International Cuisine

Kashata (Peanut Brittle with Cardamon and Coconut)

January 6, 2022 By Darlene at International Cuisine Leave a Comment

Kashata is a flavorful peanut brittle that is found all over Tanzania as well as other East African countries. It is a sweet snack or dessert. It can come in all sorts of shapes and sizes and flavored with other spices. I love it with just an hint of cardamon and think you will too.

Do you love peanut brittle? I do, and this Kashata is really a wonderful and easy treat to make at home. Just fair warning, you really have to watch it while the sugar is dissolving and caramelizing or it can go south in a hurry.

I enjoyed Kashata often while in Tanzania on safari and it reminds me of my amazing trip every time I make it.

Did you know that Freddie Mercury of Queen was actually born in Stonetown in Zanzibar?

If you would like to learn more be sure to check out “Our Journey to Tanzania”.

You can also find more authentic recipes like Chips za Taro (taro chips) Ndizi Nyama (Bananas and beef stew, Maharge ya Nazi (Kidney beans in Coconut milk.

Craving even more? Be sure to join the culinary and cultural journey around the world, so you don’t miss a thing, it’s free, You can also follow me on Instagram, Facebook , Pinterest and youtube to follow along our journey.

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5 from 2 votes

Kashata (Peanut brittle with cardamon and coocut)

A wonderful sweet quick and easy treat popular in Tanzania and many other East African nations

Course Dessert

Cuisine East African, Tanzanian

Prep Time 5 minutes

Cook Time 15 minutes

Total Time 20 minutes

Servings pieces

Calories 213kcal

Author Darlene at International Cuisine

Ingredients

1 3/4 cups sugar
1/2 cup coconut milk
1/2 tsp cardamon, ground
1/2 tsp salt
2 cups roasted peanuts lightly chopped
1/2 cup coconut flakes

Instructions

Get your peanuts and coconut flakes ready and near the stove before you start
You will need an 8 x 8 inch square pan spray it with cooking oil or grease it.
In a good thick sauce pan add in the sugar, coconut milk, cardamon and salt.
Turn on to medium heat, stirring until the sugar dissolves and becomes liquid. Stop stirring and you can swirl the pan if need be to keep the sugar from burning. Just when the sugar starts to caramelize quickly add in the peanuts and coconut flakes and stir.
Remove immediately and spread the thick mixture into your pan.
When it is cool cut or break it into pieces.

Nutrition

Yule Log Cake Perfect for the Winter Solstice

December 19, 2021 By Darlene at International Cuisine

Yule log cake is a tradition that goes way back to the late 1800’s. In France during the days of Napoleon, he banned burning fires in fireplaces because he was concerned that it could spread disease. In order to keep the tradition of the yule log alive, a clever baker came up with a cake in the shape of a log. It is called Buche de Noel. They can be found everywhere during the holidays and it is a decadent treat. I am not going to say this is easy to make. I tried three different recipes and this one finally worked out. Rich butter cream frosting on light fluffy vanilla cake.

This year in 2021 the winter solstice happens in the northern hemisphere on December 21st at 10:59 am EST. It is the perfect time to take a moment, to be thankful for your blessings and set your intentions and dreams for the new season.

Why not make this delicious yule log cake and enjoy it along with some wassail for an authentic Winter solstice experience. I love to write down my dreams and stuff them in a pine cone and burn it on the longest night of the year. It is also a wonderful time to simply let go of the things that are holding you back.

I am wishing for you that you all your hopes and dreams come true and that you truly take a moment to breath and recognize the change of the season.

No matter what your religion or beliefs, it is something we all share in together as humans. How do you plan to celebrate the solstice? I would love it if you let me know in the comments below.

Craving even more? Be sure to join the culinary and cultural journey around the world so you don’t miss a thing, it’s free, You can also follow me on Instagram, Facebook , Pinterest and youtube to follow along our journey.

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5 from 1 vote

Yule Log Cake

The perfect cake to celebrate the solstice

Course Dessert

Cuisine French

Prep Time 30 minutes

Cook Time 15 minutes

Total Time 45 minutes

Servings servings

Calories 1014kcal

Author International Cuisine

Ingredients

Sponge cake:
4 eggs room temperature
2/3 cup sugar
1 teaspoon vanilla extract
1/4 teaspoon salt
1 cup cake flour sifted
Chocolate buttercream:
7 egg whites
1 1/3 cups granulated sugar
6 ounces unsweetened chocolate melted and cooled
1/2 teaspoon instant espresso powder
1/2 teaspoon vanilla extract
3 cups plus 3 tablespoons butter softened

Instructions

How to make Yule Log Cake
Preheat the oven to 400 degrees. Butter a 10-inch by 15-inch baking pan with a 1-inch lip (jelly-roll pan) and line it with parchment paper. Butter the parchment or spray it with cooking spray. Set the pan aside.
Beat the eggs for 5 minutes, until they turn thick and foamy. Add the sugar a little at a time, vanilla extract, and salt to the eggs and continue beating for 2 minutes. Fold the flour, a few tablespoons at a time, into the whipped egg mixture.
Once the flour is incorporated into the batter, stop mixing.
Gently spread the batter into the prepared pan. Bake the cake for 10-14 minutes, until the cake is just set. Invert the baked cake onto a clean, dry kitchen towel and peel off the parchment paper. Wait 3 minutes and then gently roll the cake, still in the towel, starting at the 10-inch end. Allow it to cool completely.
To make the chocolate buttercream:
In a clean, completely dry bowl beat the egg whites on high until soft peaks form. Set them aside for a moment.
In a small saucepan, bring the sugar and 2/3 cup water to a boil. Allow it boil until it has reduced into a slightly thickened syrup. Begin beating the egg whites on high speed again, and pour the hot sugar syrup into the eggs in a slow, steady stream. Pour the melted chocolate, espresso powder, and vanilla extract into the egg whites and continue beating them until the meringue has cooled completely, about 5 minutes.
Add the softened butter to the meringue, 2 tablespoons at a time, while beating on high speed, until all of the butter is incorporated into the frosting. If it becomes runny you can chill it for a bit and then proceed.
To assemble the chocolate yule log:
Unroll the cake and set aside the towel. Evenly spread 2 cups (or desired amount) of the chocolate buttercream on the inside of the cake and following its natural curve, gently form it into a cake roll. If you are adventurous you can cut off the ends of the cake roll on the diagonal and reattach them in the center of the cake with a bit of buttercream to fashion a “branch” coming off the main Yule log.
Spread the exterior of the buche de noel with enough chocolate buttercream to cover it and gently pull a butter knife or small, offset spatula through the frosting to give the appearance of rough tree bark.
Chill the cake and serve.

Nutrition

Sour Cream Coffee Cake

December 19, 2021 By Darlene at International Cuisine

This sour cream coffee cake recipe has been in my husband’s family since he can remember. It was always a treat on Christmas morning.

It is interesting to note how some recipes are reserved for the holiday’s. This has been true for his side of the family since he can remember, and now for mine too.

Anyone that has had some often asks…. are you making that sour cream coffee cake again this year? Sort of a reminder of how much it is loved.

One year when my husband and I were hosting my side of the family for Christmas, I made a coffee cake and set it out on the counter. By the time we woke up in the morning, there was simply a little crumb in a corner with a note that said “left for Dan.” Ever since that occurred, I make my husband his own.

Now we give smaller individual coffee cakes as gifts. Yes, it has come to that! It simply says “home for the holidays!” Feel free to make this delicious coffee cake a new tradition in your family, trust me you will be a hero!

A couple of small notes, please use margarine as butter is simply too rich.

Also, when you half the batter just make a thin layer on the bottom as you want to make sure there is enough to cover the top.

I find using the back side of a spoon works best to spread the batter over the cinnamon and sugar layer.

Be sure not to overcook it, if anything under cook it slightly and then heat up a piece in the microwave for about 15 seconds and savor it with a cup of coffee or tea.

Happy Holidays!

What is your favorite holiday recipe? I would love to hear about your family’s traditions.

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5 from 1 vote

Sour Cream Coffee Cake

Our family tradition for Christmas morning.

Course Dessert

Cuisine American

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Servings coffee cake

Calories 5142kcal

Author International Cuisine

Ingredients

1/2 lb margarine 2 cubes
1 cup Sugar
2 eggs
2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup sour cream
1 teaspoon vanilla
For the filling and topping:
1/3 cup brown sugar
1/4 cup white sugar
1 teaspoon cinnamon
1 cup chopped walnuts

Instructions

Preheat oven to 350 degrees
Cream together the margarine and sugar until light and fluffy
Add eggs one at a time and beat until smooth
Sift flour, baking powder, soda and salt and mix well into the margarine and sugar mixture.
Stir in the sour cream and add vanilla.
Mix together the filling/topping ingredients in a separate bowl
In a 13x9 greased pan turn 1/2 the batter in the pan, top with 1/2 the filling.
Add the rest of the batter spreading evenly and sprinkle the rest of the topping .
Bake at 350 degrees for 25 to 30 minutes.
DO NOT OVER COOK.
Test with a tooth pick and Enjoy warm!

Nutrition

Tajik Cookies (Cream Cheese Cookies)

May 27, 2021 By Darlene at International Cuisine

Tajik Cookies are made with the cream cheese in the dough. They are stuffed with a little pocket of raisins and walnuts and dipped in sugar. They went perfectly with the green tea which is considered to be the national drink of Tajikistan.

Honestly these cookies were fun to make and everybody loved them! The cream cheese in the dough makes for a very light and delicate cookie. A true delight! These cookies can be found in Uzbekistan as well.

Fruit could also be used as a dessert for either country. Apples and pears came originally from this region and Uzbekistan is said to have the sweetest melons in the world.

Did you know that there is a strikingly beautiful mountain lake in Tajikistan called Iskanderkul? It gets its name from Alexander the Great and is believed to be where his horse, Bucephalus, drowned in a battle. The water appears to change color during the day from turquoise to milky white.

If you would like to learn more about Tajikistan an Uzbekistan, check out “Our Journey to Tajikistan and Uzbekistan” be sure to get the other Tajik and Uzbek recipes to make a complete and delicious meal, qurutob bread salad, Tajik bread and plov.

Please note that this page contains affiliate links in which I will earn a small commission however, it will in no way affect the price you pay. I thank you for your support!

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4.75 from 4 votes

Tajik Cookies (Cream Cheese Cookies)

These cookies from Tajikistan and Uzbekistan are light, delicate and absolutely delicious. Serve them with green tea for an authentic treat!

Course Dessert

Cuisine Tajikistan, Uzbekistan

Prep Time 20 minutes

Cook Time 20 minutes

Total Time 40 minutes

Servings

Calories 177kcal

Author Darlene at International Cuisine

Ingredients

2 cubes butter
1 pkg Cream Cheese
2 cups flour
1 tsp baking powder
1 tsp vanilla
2 Tbsp raisins
2 Tbsp walnuts chopped
1/4 cup sugar for dusting

Instructions

Preheat oven to 350 degrees F
Leave butter and cream cheese at room temperature.
Soak the raisins and chop the walnuts
In a bowl, mix butter and cream cheese well.
Add in vanilla, flour and baking powder and mix together until a soft dough forms.
Put the sugar on a small plate
Take a spoonful of dough and make a ball about the size of a golf ball.
Flatten the dough and place one side on the sugar. Flip, then put a small bit of raisins and walnuts on sugar side.
Fold in half and place on sugar on one side.
Fold again and place on sugar.
Unfold a little of upper top side.
Bake for 20-25 minutes till the cookies golden brown.
Serve with green tea for an authentic experience.

Nutrition

Syrian Nut Cake (H’risseh)

February 18, 2021 By Darlene at International Cuisine

Syrian nut cake called h’risseh is a delectable cake made with semolina, topped with an assortment of nuts, and then doused with a fragrant sugar syrup. The result is a stunningly beautiful and delicious dessert.

This recipe calls for semolina, you just want to make sure to use coarse semolina flour not fine to achieve the proper texture. I have a link to the proper semolina here. Additionally it calls for superfine sugar which you should be able to find in your local grocery store but I but if you can’t find it I have it linked here. Rose water and Orange Blossom water are used in the fragrant syrup.

The semolina batter is made with butter and yogurt which results in a lovely light and airy cake. Feel free to use whatever nuts you like. This easy to make dessert calls for it to rest in a cool place for about 3 hours so be sure to plan ahead when you want to make it.

Interestingly, the name h’risseh in Lebanon is a savory dish, a porridge made with wheat and meat. In Syria however, there is no confusion everyone knows this Syrian nut cake. It was made famous in a small town not to far from the Capital city Damascus called Nabak on the road to Aleppo.

It should be served with a coffee as would be traditional in Syria. A lovely dessert recipe for just about any occasion.

Syria has had many trials and tribulations and a most recent horrific civil war. If you would like to learn more about this Middle Eastern country be sure to check out “Our Journey to Syria”. There you will also find some more delicious and authentic Syrian recipes like Muhamarra, a spicy red pepper dip served with Syrian pita bread. and a wonderful main dish, baked lamb kibbeh.

Please note that this page contains affiliate links in which I will earn a small commission however, it will in no way affect the price you pay. I thank you for your support!

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5 from 2 votes

Syrian Nut Cake (H'risseh)

A delicious semolina cake topped with nuts and a fragrant sugar syrup from Syria

Course Dessert

Cuisine Middle Eastern, Syrian

Prep Time 20 minutes

Cook Time 40 minutes

Refrigeration time 3 hours

Total Time 4 hours

Servings

Calories 452kcal

Author Darlene at International Cuisine

Ingredients

For the Batter

1 1/4 cups Semolina flour not fine
6 Tbsp unsalted butter room temperature
1/4 cup sugar superfine
1 1/2 cups Yogurt Whole Milk
1/4 tsp baking soda
1 tsp tahini for greasing the pan

For the topping

1/3 cup almonds blanched
1/3 cup Pistachio nuts
1/3 cup walnut pieces
1/3 cup cashews unsalted

Fragrant Sugar Syrup

1 cup sugar superfine
1 tsp lemon juice fresh
1/2 cup water
1 Tbsp rose water
1 Tbsp orange blossom water

Instructions

In a large mixing bowl, put in the semolina, butter and sugar and with a spatula blend together.
Add in the yogurt, and baking soda and mix well.
Grease a 10" round cake pan with tahini.
Spread the batter in the cake pan and smooth with a spoon.
Cover with plastic wrap, and let rest in the refrigerator for 3 hours.
Preheat the oven to 400 degrees
Remove the batter from the refrigerator and scatter the nuts all over the top.
Bake until the cake is golden 40 minutes
While the cake is cooking make the fragrant syrup
In a saucepan add the sugar, lemon juice and water and place over medium heat.
Bring to a boil, stirring occasionally until the sugar is dissolved. Let it boil for 3 minutes then add in the rose and orange blossom water. Mix and remove from heat.
When the cake is done pour over the syrup and let the cake stand for 30 minutes. It may look like it is too much syrup, but it will be absorbed by the cake.
Slice and serve with coffee

Nutrition

Swiss Walnut Pie (Engadiner Nusstorte)

January 28, 2021 By Darlene at International Cuisine

Swiss walnut pie called engadiner nusstorte just may be the best pie I have ever had. Sometimes it is called a tart instead of pie which actually would make me feel better about making the previous statement. You see my Grandma was an absolute master at making pies, and to declare this was the best pie, well a massive sense of guilt comes over me. I took a piece to my mom and her comment was this was the epitome of pie. Let just say this is one you need to try!

The butter dough is a bit tricky to work with but ended up tasting great. The recipe called for a cover, but I couldn’t roll it out in one piece for the top, so I just pieced together strips. The caramelized walnut filling is easy to make and simply divine.

Choosing a dessert for Switzerland was not easy. They are known for chocolate. They produce and eat more than any other country in the world. Swiss chocolate makers Henri Nestle, and Daniel Peter invented milk chocolate.

If you would like to learn more about this little nation be sure to check out “Our Journey to Switzerland” to learn more. There you will also find more delicious and authentic recipes for Switzerland to go with your Swiss walnut pie like raclette, rosti and a creamy veal main dish called Zurcher geschnetzeltes.

Please note that this page contains affiliate links in which I will earn a small commission however, it will in no way affect the price you pay. I thank you for your support!

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5 from 2 votes

Walnut Pie (Engadiner Nusstorte)

An absolutely delicious pie.

Course Dessert

Cuisine Swiss

Prep Time 20 minutes

Cook Time 35 minutes

Refrigeration time 1 hour

Total Time 1 hour 55 minutes

Servings

Calories 680kcal

Author Darlene at International Cuisine

Ingredients

For the dough:

2 cups Flour white plain
¾ cups Sugar white
1 ½ cubes Butter unsalted
1 Egg whole
1 pinch Salt

For the Filling

1 ¼ cup Sugar white
3 cups Walnuts chopped
¾ cup Cream full-fat

Instructions

For the Dough:

Sift flour, cut butter into small cubes (set aside till reached room temperature)
Add all ingredients into a bowl and form to a dough
Set aside (covered) in fridge for 40-60 minutes.
Take dough out, keep about 1/3 for the top crust.
Roll out the rest of the dough and line out pie tin

For the Filling:

-In a sauce pan heat the sugar until golden and caramelized, add walnuts – ensure that they all are coated with the caramelized sugar
Add the cream and let bring to a boil
Remove from heat Let cool down
Then add mixture (not too hot) evenly into the lined out pie tin
Cover with rolled out dough and cover the pie tin. Ensure that the cover reaches the edge press edges or alternatively make into strips like a lattice.
Turn oven on to 430 degrees put pie in as it heat up for 10 minutes, then turn down the temperature to 350 F for approx. 25-35 min or /and till golden brown
Take out
Let cool and then serve with whipped cream / ice cream or simply coffee.

Nutrition

Kladdkaka (Sticky Chocolate Cake)

January 7, 2021 By Darlene at International Cuisine

Kladdkaka is what the Swedish call a sticky gooey chocolate cake. Honestly, I think it is the best cake I have ever had! To me, it was much more like a brownie than a cake, it had a wonderful thin crust that added just the perfect amount of texture to go with the sticky gooey inside. It was sprinkled with just a bit of powdered sugar and a few raspberries. Truly a heavenly bite.

This cake whips up in a hurry and literally in about an hour you can be enjoying this amazing Swedish dessert. I bet you just might even have everything you need without a special trip to the store. It is made with just 7 ingredients, flour, butter, cocoa powder, salt, eggs, sugar and vanilla extract.

In Sweden, they have a tradition called Fika which is a break that occurs two times a day usually for at least 10 minutes and up to 30 minutes. It is a time for socializing and especially enjoying a cup of coffee and a pastry or sweet of some type. Kladdkaka is a perfect Fika dessert to enjoy with a cup of coffee.

Honestly after I ate my piece, I had to give the rest away, or it would have ended up in my belly. Fair warning!

If you would like to learn more about this intriguing nation, be sure to check out “Our Journey to Sweden”. There you can also find more authentic recipes like toast skagen, swedish meatballs and a sweet and sour cucumber pickled salad called pressgurka.

Please note that this page contains affiliate links in which I will earn a small commission however, it will in no way affect the price you pay. I thank you for your support!

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5 from 2 votes

Kladdkaka (Sticky Chocolate Cake)

This is one of the most delicious cakes ever! Sticky and gooey on the inside with a little crusty top.

Course Dessert

Cuisine Swedish

Prep Time 10 minutes

Cook Time 25 minutes

Total Time 35 minutes

Servings

Calories 444kcal

Author Darlene at International Cuisine

Ingredients

1/2 cup butter unsalted
6 Tbsp cocoa powder unsweetened
1 cup all purpose sifted flour
2 large eggs
1 1/2 cups sugar
1/8 tsp salt
2 tsp vanilla extract
powdered sugar optional for dusting
raspberries optional, for garnish

Instructions

Preheat oven to 325 degrees
In a saucepan over medium low heat, melt the butter.
In a bowl mix together the butter, flour, cocoa, sugar and salt
Gently whisk the two eggs and add them to the mixture along with the vanilla. Stir gently until it is all mixed together taking care not to over mix.
Prepare an 8" or 9" cake tin or springform pan. Line the bottom with a piece of parchment paper and then using a bit of butter, grease the top of the paper and sides of the pan, use a bit of cocoa powder to dust over the butter.
Pour the mixture into the dusted pan
Bake for about 25 minutes but do check it after about 20. You want the top firm and the inside gooey but not jiggly.
Let cool for about 30 minutes and then run a knife around the edges and invert on a cake plate if using a tin. Sprinkle with powdered sugar if desired and garnish with a few berries.

Nutrition

Mealie Bread (Corn Bread)

October 29, 2020 By Darlene at International Cuisine

Mealie bread aka corn bread, is a staple in many African countries, as it is in the tiny little country of eSwatini, formerly known as Swaziland. We enjoyed this comforting bread drizzled with honey as our dessert.

This Mealie bread was made with whole corn kernels and it truly made a tender and delicious bread. Corn bread is often dry but that was not the case with this recipe. It is super easy to make especially if you use frozen corn but of course you can use fresh as well. Subsistence farming is commonplace in eSwatini, many people grow their own vegetables including corn, and the ground corn is used in many dishes.

I also used a cute little honey twizzler in the shape of a beehive. Did you know that the beehive is the shape of the homestead huts in eSwatini? It is made with thatched dry grasses and several huts can be seen within the homestead. Did you know that polygamy is legal in this small country? Each wife gets her own beehive hut. They also have separate huts for food storage, cooking and brewing.

If you would like to learn more about this little country be sure to check out “Our Journey to eSwatini” there you will also find more authentic recipes like ostrich in cream sauce, slaai and pumpkin pap.

Please note that this page contains affiliate links in which I will earn a small commission however, it will in no way affect the price you pay. I thank you for your support!

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5 from 2 votes

Mealie Bread aka Corn Bread

A delicious tender corn bread made with corn kernels.

Course Bread, Dessert

Cuisine eSwatini

Prep Time 15 minutes

Cook Time 35 minutes

Total Time 50 minutes

Servings

Calories 287kcal

Author Darlene at International Cuisine

Ingredients

1 1/2 cups frozen corn thawed
2 large eggs
2 Tbsp butter melted
1 cup all-purpose flour
2 tsp baking powder
2 Tbsp sugar
1/2 tsp salt
honey to drizzle

Instructions

Preheat the oven to 350F and grease a small loaf pan.
Blend 1 cup of corn, the eggs, and melted butter together until a coarse mixture forms.
Add the remaining 1/2 cup of corn and pulse the mixture one or two more times. Leave many kernels whole.
Whisk together the flour, baking powder, sugar, and salt. Using a large spoon, combine the dry ingredients with corn mixture until a thick mixture forms.
Pour the mixture into the grease loaf pan and bake 30-35 minutes
Let cool for about 15 minutes and then slice and serve with honey.

Nutrition

Bakabana (Battered Fried Plantains with Peanut Sauce)

September 3, 2020 By Darlene at International Cuisine

Bakabana is a delicious little treat made with ripe plantains, actually the more black they are the better. Plantains are abundant in the little South American country of Suriname.

I have made fried plantains many times and I really enjoyed this recipe with the sweet batter. I also loved the spicy peanut dipping sauce. Peanuts are another common ingredient in Surinamese cuisine. It also calls for kecap manis which is also beloved sweet soy sauce. It made for a lovely way to end our Surinamese meal. Bakabana is a favorite snack or dessert in Suriname. As always bakabana are best right out of the fryer so that batter is crispy and the plantains soft and warm.

Did you know that Suriname has one of the largest protected areas of rainforest in the world? It is called the Central Suriname nature Reserve and is also a UNESCO World Heritage Site. The rainforest covers the southern four-fifths of the country. If you would like to learn more about Suriname be sure to check out “Our Journey to Suriname”. You will also find more authentic Surinamese recipes like Pom and loempia.

Please note that this page contains affiliate links in which I will earn a small commission however, it will in no way affect the price you pay. I thank you for your support!

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5 from 2 votes

Bakabana (battered fried Plantains with a spicy peanut dipping sauce)

A delicious treat or dessert from Suriname

Course Dessert

Cuisine surinamese

Prep Time 30 minutes

Cook Time 25 minutes

Total Time 55 minutes

Servings

Calories 662kcal

Author Darlene at International Cuisine

Ingredients

Sauce Ingredients:

½ cup natural peanut butter
1 teaspoon galangal powder
1/3 cup Kecap Manis
1 tablespoon lime juice
1 tablespoon chopped peanuts for garnish

Ingredients For the Bakabana

4 plantains very ripe, black
1 egg
1/2 cup flour
1/2 cup cornstarch
2 Tablespoons buttermilk
2 Tablespoons brown sugar
pinch salt
1/2 cup soda water
vegetable oil for frying

Instructions

Sauce Instructions

To make sauce, combine peanut butter, galangal powder, Kecap Manis, lime juice and 2/3 cup water in a saucepan.
Simmer for 10 minutes until sauce is smooth and thick.
Garnish with chopped peanuts.

Insructions for the Bakabana

In a medium bowl, whisk together the egg, flour, buttermilk, sugar and a pinch of salt. Add the soda water gradually until you make a thick smooth batter. Set the batter aside to rest for 15 minutes.
Peel the plantains by making a slit with a knife, the long way, from one end to the other, and cutting off the ends. Pull the skin off.
Slice the plantains diagonally into slices about 3 inches long and about 1/3" thick.
In a heavy pot, or deep fryer heat up vegetable oil to a minimum depth of 2 inches. Heat up to 350 degrees or until a drop of batter sizzles.
Once the oil is hot, dip the plantain slices into the batter to coat them and carefully drop them in the oil taking care not to over crowd the pan.
Cook until golden brown on both sides turning once, about 3-4 minutes. Remove with slotted spoon and let drain on a paper towel to remove excess oil. Sprinkle with salt and serve warm with the spicy peanut sauce and a lime.

Nutrition

Sudanese Peanut Macaroons (Ful Sudani)

July 2, 2020 By Darlene at International Cuisine

Sudanese peanut macaroons are called ful Sudani. They are really quick and easy to make. We enjoyed them alongside Sudanese cinnamon tea. Peanuts are a staple ingredient in both Sudan and South Sudan. Did you know that peanuts are not a nut but actually a legume? Many people are surprised by that fact. They are called ground nuts in Sudan.

These little light bites are more like a peanut meringue than a macaroon you may be familiar with from France. We loved them!

Sudan used to be one of the world’s top exporters of peanuts but its ranking has fallen in recent years, Traditional small-scale farming in Sudan’s western states produces 70% of the country’s groundnut supply. Since peanuts depend on rainfall to survive, devastating droughts in these regions have significantly affected the farmers abilities to produce high yields.

The government has high hopes for a new variety of peanut that has been developed that supposedly is more drought resistant with higher yields it is called Tafra-1. We can only hope that this works as 70 percent of the labor force works in agriculture and the groundnuts are a source of protein in Sudanese cuisine.

If you would like to learn more be sure to check out “Our Journey to Sudan and South Sudan”. There you will find more authentic Sudanese recipes like Sudanese eggplant dip and ful Medames.

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5 from 3 votes

Sudanese Peanut Macaroons (Ful Sudani)

A wonderful quick and easy recipe from Sudan.

Course Dessert

Cuisine Sudanese

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Servings cookies

Calories 91kcal

Author Darlene at International Cuisine

Ingredients

2 cups Peanuts roasted and unsalted
3 large egg whites
1/8 tsp salt
1 cup powdered sugar
1 tsp vanilla extract

Instructions

Preheat the oven to 325 F
Grind the unsalted, roasted peanuts to small bits reaching a grainy texture but not a powder. Set aside.
In a bowl beat the egg whites with the salt until stiff
Add in the powder sugar a little at a time using a low speed until fully incorporated.
Add in the vanilla extract and the peanuts, stir to combine
Place parchment paper on a backing sheet and place about 1 tablespoon size spoonfuls of the dough, leaving a room between each one.
Bake for 15 minutes, watch closely, they should be lightly colored but not browned.

Nutrition