Thursday, 1 November 2007

Tumbua Ndizi / Gonja or Sweet Plantain Fritters

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 Uganda we had 4 kinds of bananas

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

Menvu are small dessert bananas, about half the size of normal bananas, very sweet, these are the bananas I grew up on. They were always there, along with pawpaw (papaya). To get back to the tumbua ndizi - here is how you make them

Ingredients

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:

Asha said...

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!:)

Sirisha Kilambi said...

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 :-)

Rina said...

Those are cool banana fitters

bee said...

lovely post. those look delectable.

Richa said...

hey, nice to know diff names of plantains :) fritters look yum, elaichi pwd does go so well :)

musical said...

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 :).

Suganya said...

Coconut milk, cardamom.. Tell me how else the fritters would have tasted - Fabulous!

Happy cook said...

Love the fried bananas.
In kerala S.India we make them too but just with the flour.

sagari said...

thats a nice post and yummy bananna fitters i heard about raw bananna ritters but sweet banana looks very new and delecious

A kitchen scientist & a white rat hubby!!! said...

hailing from kerala..anything to look like this..is just whisked in the very moment by us!!!..lovely fritters

Latha Narasimhan said...

Nice post! lovelyfritters!:)

NERDia said...

Do you recommend a particular type of milk?

Saju said...

re milk, I just used semi-skimmed milk, any milk is fine

Zee said...

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.

Saju said...

Thank you Zee. I am glad they turned out ok. I never post anything I have not tried myself, so it should work everytime!

suja mohan said...

In Kerala we have a similar preparation,called Pazham Pori and is made with the Nendrapazham..a variety of plantain found in Kerala

treach tembo said...

I really wasn't aware that they are called plantains till now love it

treach tembo said...

I was really not aware that they are called plantains till now love it

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