13026 Plantain and Banana Griddle Cakes with Fried Pepper Sauce Serves 8 Wed Aug 06 08:18:34 -0700 2008 Tue Feb 03 10:37:22 -0800 2009 Licensed http://www.chow.com/recipes/13026 Tue, 03 Feb 2009 18:37:22 GMT These savory cakes with a fiery sauce are a good example of West African “small chop,” which refers to snacks, finger food, and street food eaten throughout the day before the large, main meal at night.

]]>
  • Combine all of the sauce ingredients, except the oil and salt, in the workbowl of a food processor and purée.
  • Heat the oil in a skillet and sauté the purée over medium heat, stirring constantly, until the chiles and peppers are soft. Add the salt and stir. (This sauce may be made several days in advance or frozen until needed.)
  • Mix the cornmeal with enough water to form a slurry.
  • Combine the flour with the baking powder, salt, and ginger. Mix these dry ingredients with the cornmeal slurry, oil, plan-tain, banana, onion, chiles, and enough water to make a slightly thick, smooth pancake batter. Allow the mixture to rest for 1 to 2 hours, covered.
  • Brush a small amount of peanut oil onto a nonstick griddle or skillet over medium heat. Drop 3 to 4 tablespoons [45 to 60 mL] of batter, in batches, onto the griddle. When brown, flip the cakes over and brown the other side. Stack the cakes, covered with a clean towel, until all are cooked.
  • Serve each guest 2 griddle cakes with a generous portion of the sauce. Garnish with minced chives or scallions.
    • ]]>     http://www.chow.com Arthur L. Meyer 50 Main 2 large red bell peppers, roasted, peeled, and chopped

    ]]>     4 hot red chiles, diced

    ]]>     1 tablespoon [15 mL] small hot red dried chiles, crushed

    ]]>     1 medium onion, diced

    ]]>     2 garlic cloves, minced

    ]]>     4 ripe cherry tomatoes

    ]]>     ¼ cup [60 mL] peanut oil

    ]]>     1 teaspoon [5 mL] salt

    ]]>     1 cup [240 mL] white cornmeal

    ]]>     Warm water

    ]]>     ½ cup [120 mL] all-purpose flour

    ]]>     1 teaspoon [5 mL] baking powder

    ]]>     ½ teaspoon [3 mL] salt

    ]]>     ½ teaspoon [3 mL] ground ginger

    ]]>     2 tablespoons [30 mL] peanut oil

    ]]>     ½ cup [120 mL] mashed ripe plantain

    ]]>     ½ cup [120 mL] mashed ripe banana

    ]]>     1 small onion, diced

    ]]>     2 serrano chiles, minced

    ]]>     Water, as needed

    ]]>     Peanut oil, for pan-frying

    ]]>     Minced chives or scallions, for garnish

    ]]>