University of Wisconsin Dames / Gourmet foods from near and far
African menu, pp. 83-85
Divide dough into 8 equal parts. Roll out into thin rounds as large as your pan or gridle will hold. Refrigerate others. Heat the gridle to 350 degrees to 375 degrees (moderately high). Brush thinly with oil. Place dough on gridle, brush top with oil. When underside is nicely browned, turn and fry until brown. When done, remove from pan, fold in half, then loosely in quarters between 2 pieces of brown paper. Clap quickly between hands; this loosens the layers formed by the butter-rolling process. Unfold and keep warm. SPINACH AND SIMSIM 1/2 cup sesame seeds 6 to 8 Tablespoons water 2 pounds fresh spinach, washed and broken up 2 Tablespoons butter In a heavy stewing pan, combine sesame seeds and water. Stir in spinach. Add more water if necessary; the amount depends on how wet the spinach is. This mixture should cook in smallest amount of water possible. Bring to a boil. Simmer until seeds are cooked, 10 to 15 minutes. Add butter just before serving. KONAFA 2 1/2 cup sugar 2 Tablespoons ground cinnamon 1 cup water 12 shredded wheat biscuits 1/2 teaspoon lemon juice (10 ounce box) 2 cups finely chopped walnuts 1 1/4 cup unsalted butter Combine 2 cups sugar and water in a small saucepan. Bring to boiling and cook over low heat until syrup is slightly thickened, 15 to 20 minutes. Remove from heat and add lemon juice. Cool. Mix walnuts, cinnamon and remaining sugar in a bowl. Crumble shredded wheat biscuits (if they do not break up easily, dip biscuit in warm milk briefly and then mash up). Melt 7 Tablespoons butter in a large frying pan and lightly saute the shredded wheat. Add more butter if necessary to make sure shredded wheat becomes limp. Into a 9 inch cake pan which has been gener- ously greased, press half the shredded wheat firmly to form a crust. Spread walnut mixture over crust, then form remaining shredded wheat over the walnuts to make a top crust, pressing well with hands. Pour over remaining butter, melted. Bake in 375 degree oven 30 to 35 minutes, or until edges are nicely browned. Remove from oven and pour half the cooled sugar syrup over. Serve warm and spoon a little of the remaining syrup over each slice. This is very rich--small portions will be best.
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