Date And Banana Mix Burundi Recipes

SESAME, DATE AND BANANA CAKE

Steps:

• Heat oven to 375 degrees Fahrenheit/200 degrees Celsius. Grease an 8-inch/20-centimeter aluminum springform cake pan with butter, and line the base and sides with parchment paper.
• Make the cake: In a medium bowl, whisk together tahini and orange juice, and then stir in dates, bananas and sesame seeds, separating the date and banana pieces as you add them to the bowl so they don't clump together. Set aside.
• Put butter and sugar in the bowl of a stand mixer fitted with the paddle attachment, and mix on medium-high speed for 2 to 3 minutes, until light and fluffy. Add the eggs, in two additions, until combined, scraping the bowl down as needed.
• In a small bowl, whisk together flour, baking powder and salt, then add to the stand mixer bowl and mix on low speed for about 30 seconds, just to combine. Add tahini-date mixture with the speed still on low and mix until blended, then spoon the batter into the cake pan and smooth the top.
• Transfer cake to oven and bake for 30 minutes, until golden brown. Without removing it from the oven, carefully cover the cake loosely with aluminum foil. Continue to bake for an additional 25 to 30 minutes, or until cake is cooked through and a skewer inserted in the middle comes out clean. Remove from oven and set aside to cool in the pan on a wire rack.
• While the cake is baking, make the icing: Place all the ingredients in the bowl of a stand mixer fitted with the whisk attachment. Whisk for 1 to 2 minutes, on medium speed, until combined and airy, scraping down the sides of the bowl as needed to mix thoroughly. Set aside until cake has cooled.
• Make the caramelized bananas: Heat broiler on its highest setting, with a rack placed about 4 inches/10 centimeters beneath the heat source. Arrange banana slices closely together on a small baking pan and sprinkle generously with sugar. Broil bananas for 2 to 3 minutes, until sugar has melted and caramelized. Remove from oven and set aside to cool.
• To assemble, remove the cake from the pan and transfer to a plate. Spread icing generously over the top of the cake. Arrange the caramelized bananas on top, then drizzle with date syrup.

DATE AND BANANA MIX (BURUNDI)

Steps:

• Preheat your oven to 350 degrees. With an electric mixer, cream together the butter and sugar. Add the eggs, then the flour, salt and baking powder. Mix well.
• Transfer half the mixture to a baking dish (it will be sticky, so you'll have to mold it into the dish with your fingers). Then put the bananas and dates on top. Cover the mixture with the remaining dough (this will be tricky given the consistency of the dough, but just do your best).
• Bake for 30 minutes or until the top turns a golden brown. Meanwhile, mix the sugar and cinnamon together.
• Remove from the oven and brush with melted butter, then sprinkle with the sugar and cinnamon mixture. Serve warm.

IBIHARAGE (BURUNDI)

Steps:

• Put the beans in a large saucepan and cover with a volume of water that is equal to about two or three times the amount of beans. Place over high heat and bring to a boil. Boil for two or three minutes, then remove from heat.
• Cover the pot and let the beans soak for one hour. Then put back on the stove and simmer until tender.
• Alternately, you can use a pressure cooker to soften the beans.
• In a separate pan, heat the oil and fry the onions until they are transparent. Add the garlic and stir until fragrant.
• Add the beans to the pot and cook for five minutes. Stir in the salt and the berberi spice mix. Serve immediately.

BOKO BOKO HAREES (BURUNDI)

Steps:

• Soak the bulgur wheat in water for 3 hours. Note: bulgur wheat absorbs a ton of water, so err on the side of too much.
• Drain the wheat and place in a pot with the chicken breasts and enough water to cover.
• Add 1 tsp salt, bring to a boil and reduce to simmer. Let cook for about 30 minutes.
• Meanwhile, cut up the chicken giblets into very small pieces.
• In a small pot, mix the turmeric powder with water. Bring to a boil, then reduce heat and simmer until you get a thick paste. Remove from heat and set aside.
• Transfer the giblets to a small pot and simmer with about a half cup of water and 3 tbsp of the turmeric paste. Add a pinch of salt and the sugar. Simmer for 10 or 15 minutes, or until the giblets are cooked.
• Fry the onions in the remaining ghee until they are crispy.
• Take the chicken breasts out of the pot and shred them, then return the to the bulgur wheat. Add 3 tbsp of the ghee and stir until well-incorporated. The wheat should be soft and the dish should be the consistency of a thick dough; if it's not, keep cooking until it reduces down, or add more water if necessary.
• Serve with the turmeric sauce and fried onions.