Sonhos de Banana
São Tomé and Príncipe
Rédacteur en chef
London, United Kingdom ·
Cookies sur African Food Network
Nous utilisons des cookies essentiels au fonctionnement du site. Nous aimerions aussi déposer des cookies de mesure d’audience et des cookies publicitaires, uniquement avec votre accord. Vous pouvez choisir séparément pour chacun. Lire notre politique relative aux cookies
London, United Kingdom ·
Sonhos de banana means banana dreams in Portuguese, and they are small fried fritters from São Tomé and Príncipe, the island nation off the coast of Central Africa. Mashed banana is worked into a batter with flour, egg, milk and sugar, dropped into hot oil and dusted with cinnamon sugar while still warm. The Portuguese connection runs through everything about them. São Tomé and Príncipe was a Portuguese colony from the late fifteenth century until 1975, and sonhos are a Portuguese sweet in their own right, a fried dough eaten particularly at Christmas. What the islands did was put banana into them, which is what the archipelago grows, and the result is closer to a beignet than to a doughnut. The same sweet, under the same name, is eaten in Brazil, which shares the Portuguese colonial inheritance from the other side of the Atlantic. That triangle of Portugal, São Tomé and Brazil is visible in a great deal of the islands' food, and sonhos de banana is one of the clearest examples. They are eaten as a dessert or simply as something sweet in the afternoon, and they are at their best within minutes of leaving the pan.
Sonhos de banana are attributed to São Tomé and Príncipe, a Portuguese colony until 1975, and take their form from the Portuguese fried sweet sonhos with banana added. The same preparation under the same name is eaten in Brazil.
Les mentions alimentaires sont fournies par les contributeurs à titre indicatif. Elles ne sont pas vérifiées par AFN et dépendent des produits que vous achetez. En cas d’allergie grave, vérifiez vous-même chaque ingrédient.
Mash the bananas with a fork and mix them with the sugar and flour.
Whisk the milk and egg together, then stir them into the banana mixture to form a batter. Set aside.
Mix cinnamon and sugar together in a separate bowl to taste, and set aside.
Heat oil in a deep fryer or saucepan to 175°C. If using a saucepan, drop it to low heat once it reaches temperature.
Drop the batter into the hot oil about 1 1/2 tablespoons at a time and fry for about four and a half minutes, turning halfway, until golden brown.
Drain on paper towels and serve dusted with the cinnamon sugar.
Notes personnelles de Nympha Nzeribe3 avis
Make sure you drop the heat to low after heating the oil o. The first batch burnt on the outside before the inside cooked because I rushed it. But once I adjusted the flame and let them stay for like 4 minutes turning halfway, the banana texture inside came out so soft and fluffy. My children finished everything before I even finished dusting the cinnamon sugar.
chale if your bananas are very ripe you dont even need the 2 tablespoons of sugar inside the batter oo. Just mash them well and make sure the oil is hot enough before dropping the batter so it doesn't soak oil. rolling them in the cinnamon sugar immediately after taking them out of the fryer is pure magic paa.
I was missing home so I made these yesterday night in my small Toronto kitchen. Finding proper sweet bananas here can be hard abeg, so I just used overripe ones from No Frills that were almost black. The batter was a bit runny when I mixed the egg and milk so I added one extra spoonful of flour to keep the shape in the hot oil. E sweet sha, especially with the cinnamon dust.