Subj : hartshorn
To   : RUTH HAFFLY
From : JIM WELLER
Date : Sat Jul 16 2022 22:02:00

-=> Quoting Ruth Haffly to Jim Weller <=-

 RH> Mom never made the recipe as she had no idea of what hartshorn
 RH> 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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