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!
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.
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