Recently I had a request for this dish from one of my anonymous readers. Tumbua Ndizi is a typical East African dish, Ndizi means bananas in Swahili.In
Matoke: Green (raw) bananas which never ripen to yellow, the flesh is mainly carbohydrate, and although when ripe it is sweeter, it can not be eaten uncooked. When cooked the flesh become soft, it is a bit like potato.
Gonja, are sweet cooking bananas, when cooked they do not become soggy and soft like ordinary bananas. When very ripe they are black on the outside. They can be cooked in coconut; nyrial wara gonja, just fried or fried in batter (tumbua)
Ndizi was what we called the ordinary dessert banana
4 ripe gonja / plantains
1 ½ cups self-raising flour (plain flour with 1 ½ tspn baking powder)
2 tbspn Sugar
1/3 cup milk
1/3 cup coconut milk (tinned is fine)
Roughly ground cardamom
Oil for frying
Method
1. Make batter, using flour, cardamom, sugar, milk and coconut milk. Cover, and then leave an hour.
2. The batter should be thick enough to completely coat the banana.
3. If it is too thin, add more flour, if it is too thick add a little milk.
4. Peel the plantain, cut into 3 / 4 pieces, cut each piece into 2/3 horizontal slices.
5. Dip each piece of plantain in batter, making sure they are well-covered, and then fry in hot oil until golden.
18 comments:
It was such learning experience Saju! Great to know different kinds of Plantains out there.Even names are so unfamiliar to me.Great post!
We just one type of Plantains here. Fritters look delicious!:)
Hi Saju....Good post...and a nice description of bananas....I used to these regularly in our canteen when I was in Trivandrum....U reminded me of those memories.....Look delicious :-)
Those are cool banana fitters
lovely post. those look delectable.
hey, nice to know diff names of plantains :) fritters look yum, elaichi pwd does go so well :)
Saju, this was really very informative! The use of coconut milk and cardamom must have really given a unique flavor to these fritters! A real treat, this one :).
Coconut milk, cardamom.. Tell me how else the fritters would have tasted - Fabulous!
Love the fried bananas.
In kerala S.India we make them too but just with the flour.
thats a nice post and yummy bananna fitters i heard about raw bananna ritters but sweet banana looks very new and delecious
hailing from kerala..anything to look like this..is just whisked in the very moment by us!!!..lovely fritters
Nice post! lovelyfritters!:)
Do you recommend a particular type of milk?
re milk, I just used semi-skimmed milk, any milk is fine
YAM Saju,
I just made this last night, for my Tanzanian mon, dad, and father-inlaw. It turned out wonderfully. Never eating this before I was not sure how it was suppose to taste, but my mom said that it tasted exactly like it did back-home.
Your explanation and direction on the different banana's was perfect (i've also never cooked with plantaines before).
Thank you, and Chachi for this recipe.
Thank you Zee. I am glad they turned out ok. I never post anything I have not tried myself, so it should work everytime!
In Kerala we have a similar preparation,called Pazham Pori and is made with the Nendrapazham..a variety of plantain found in Kerala
I really wasn't aware that they are called plantains till now love it
I was really not aware that they are called plantains till now love it
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