Wow, has this month flown by!
It’s already time for the Eat the World challenge again.
You guys –
Evelyn was taking it easy on us choosing Cuba, Ireland, and Thailand so far. This month, she chose Kenya.
Not only am I completely unfamiliar with Kenyan food, it is also difficult to find authentic recipes online! Or at least ones that I could convince my family to eat.
As I researched, it became clear that desserts, if present at all on the Kenyan table, are usually fruit-based.
Eventually I found a recipe for Crunchy N’Dizi and I was intrigued. In this recipe, bananas are dipped in butter, rolled in peanuts and roasted. The over-weight American in me wondered if I shouldn’t be adding some sugar somewhere along the way, but I fought the urge and made the recipe as written.
I popped the n’dizi out of the oven and gave one a try and...meh.
Not so great.
But then I reminded myself that these were meant to be a topping, not a standalone (at least in the preparation I saw). I dusted them with cinnamon (because cinnamon is delicious and plays a prominent role in Kenyan cooking) and put them on top of some cinnamon multigrain pancakes…
What a huge difference!!!
As a topping, the n’dizi are amazing and I would absolutely make them again!
Thanks for making me go outside my comfort zone Evelyn!
Disclaimer: This post contains a recipe highlighting a different country or culture. While I strive for authenticity, I sometimes need to make adjustments to recipes due to ingredient availability.
Adapted from Liv Life
1 tablespoon butter, melted
¼ cup roasted, unsalted peanuts
Cinnamon, for dusting
Preheat the oven to 400 degrees F and line a baking sheet with parchment or a silicone mat.
Slice the banana into 1-inch pieces, on the diagonal. Place the peanuts in a food processor and pulse until lightly chopped.
Lightly steam the bananas in a steamer for about 2 minutes or until warmed.
Dip the banana slices in the butter, then roll in peanuts to coat. Place on the baking sheet. Bake for 5 minutes, then flip and bake for an additional 5 minutes or until the peanuts are roasted. Dust lightly with cinnamon.
Serve on top of Banana Cake, Bananas Foster Bread or pancakes.
Check out all the wonderful Kenyan dishes prepared by fellow Eat the World members and share with #eattheworld.
Click here to find out how to join and have fun exploring a country a month in the kitchen with us!
Wendy: Kenyan Pilau
Camilla: Kuku Paka + Irio
Amy: Crunchy N’Dizi
Juli: Nyama Choma
Loreto and Nicoletta: Mango Ice Cream with Pineapple Rum Sauce (Coupe Mount Kenya)
Evelyne: Uji, a Kenyan Fermented Porridge
I had such a hard time making sure the recipes I was using were really Kenyan. But once I found a few Kenyan bloggers I was in love. I can't wait to try your roasted banana recipe!ReplyDelete
I can definitely seem them towering on pancakes! They would be a welcomed crunchy addition. But I might enjoy them also as a crunchy healthy snack.ReplyDelete
Yum! These sound perfect dusted with cinnamonReplyDelete
I love that this got you out of your comfort zone!! I might have to try this on top of a banana pudding or something. Thanks for the idea.ReplyDelete
Amy, for third world countries Catholic Relief Services is a great resource for recipes. They usually include some with the rice bowls during Lent but you can find them on line as well.ReplyDelete
OMG Amy these sound amazing (as a topping too) but not sure I could pronounce it lol. So happy to have you break the comfort food zone.ReplyDelete
What a novel and interesting looking dish! You've got me curious and now I have to try and make them next time we eat pancakes, too! I've got a banana-loving family that would go crazy for these.ReplyDelete