Saturday, November 8, 2014

Pholourie with Spicy Mango Chutney

My Culinary Arts students cooked up a Caribbean feast, including Caribbean style rice & beansCaribbean jerk chicken with tropical fruit, and these pholouries with mango chutney. They did a great job -- and my World Literature students, who were in the middle of our Caribbean Literature unit -- benefited deliciously from the C.A. students' efforts!

Pholourie Ingredients
1 cup all-purpose flour
½ cup dried yellow split peas (soaked overnight and drained)
pinch of saffron threads
pinch of turmeric
salt and pepper to taste
½ Tbsp whole cumin seeds
1 tsp active dry yeast
½ tsp baking powder
½ - ¾ cup hot water

Pholourie Directions
Combine all ingredients in a small mixing bowl until a smooth and thick batter is formed. Drop the batter into a preheated deep-fryer by the teaspoon. Fry until golden brown and crispy-approx. 5 minutes. Remove from heat and place onto absorbent paper. Season with salt and serve with the spicy mango chutney.

Spicy Mango Chutney Ingredients
1 hard mango- peeled and diced
1 clove of garlic, chopped
1 cup water
pinch of salt
1 tsp sugar
1 whole hot pepper

Spicy Mango Chutney Directions
Combine all ingredients in a small saucepan, bring to a simmer and continue to cook for 15-20 minutes. Remove from heat and remove the chili pepper. Allow to cool and serve with pholourie.

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