I made these as part of a challenge in the Facebook group, so you think you can cook? It is the Nigerian lazy chef who is one of the admins of this group and she is a very nice lady I even follow her on Twitter, Facebook and her Instagram page. She told me to make mine out of cornmeal and so I did. I recently got some plantain flour I just haven’t gotten around to open the bag yet. This tray you see I use when I am making pies and making countless chapatis and naans.
I made the eggrolls like this, what I did is I used one overripe plantain and I mashed it. I added 1 green chili that I ground up. Yes you can grind up fresh chilies that is what a mortar and pestle is for or you can use a food processor. I added a pinch of red chili powder. They can be found at any Indian and Pakistani grocery store. I grated some nutmeg with a small grater. I added a pinch of pink salt , a pinch of sugar in the raw, tubinado or agave nectar is used as a sweet option too. I used sugar in the raw because I had some on hand, I added 1 pinch of yeast and mixed everything together. I added 1 handful of all purpose unbleached flour and 3 handfuls of cornmeal. Plantain flour can also be used too but these are the cornmeal ones and yes they are awesome. I added 1/4 cup of water a little at a time and kneaded until I had a nice dough. I covered it and let it set and went and put 1/2 of a cup of vegetable oil for frying. I turned on the burner and let it get hot. Safety tip when you are frying have the skillet on the rear burner you do not want hot oil popping on you. That really hurts.
While I am ready for the dough to double in size with the action of the yeast I open a can of quail eggs. You can buy these at any oriental stores. I rather have the fresh ones because they taste a lot better but I had to settle for canned ones. I opened the can and drained the brine off of it and rinsed it very well too. I checked my dough to see if it was ready. When it rises you know it is ready.
I wet my hands to form the dough and flattened it in my hand until it was big enough to put an egg in it. Ok my bad, you can use chicken eggs too oops. I placed my egg on the dough and carefully worked it till it covered my egg. The oil should be hot but on the safe side fry on medium heat until golden brown and take out and put it on a plate with a slotted spoon making sure the plate is lined with paper towel so it can absorb the excess oil. repeat until all of the eggs are used up in case if you are using a can or even a carton of fresh quail eggs. If you are using fresh eggs before boil the eggs for 10 minutes for hard boiled then drain them in the colander then crack and peal your eggs under running cold water. this helps get the shell off faster. If you are using chicken eggs I think the yield is like a half a dozen.
With the eggs finished I stumbled on some pap. I get as a ready made powder that is fermented from my grocery store.
They sell stuff from everywhere there and where I live is a great place for foodies.
Pap is fermented cornstarch for those that does not know and want to know what it is and this kind of pap is from West African countries. There is a big difference between fermented pap and slap pap. Slap pap is from South Africa and not used in this recipe.
The fermented pap gives you the instructions on the package on how to make it which is great. I made it up in the microwave. The package said it is microwavable. It comes in two colors white and yellow. I even garnished it with a grapefruit wedge or you can also use other pieces of fruit too. I used the sugar in the raw for sweetening the pap also when I made it. You can use turbinado sugar or agave too for sweetener.
benazir's blog 