Ghanaian fritters and Venezuelan corncakes: Yotam Ottolenghi’s street food recipes | Food

One of the numerous joys of street food is that you could transfer on from one nation to a different as quickly as your tummy permits. Final week, we have been in Mauritius and Brazil, snacking on jackfruit kati rolls and prawn pasties, and, having had seven days to digest these, I hope you’re all up for spherical two as we speak. This time, we’re off to Ghana and Venezuela. As with a lot street food, these dishes are finest eaten by hand, standing up outdoors subsequent to individuals you’ve simply met. I’ll not have the ability to conjure up new pals, particularly in these occasions, however I can provide recipes that can transport you to far-flung locations.

Arepas with feta, ancho and smashed avocado (pictured above)

Masarepa is cooked and floor white or yellow cornmeal (you want the white selection right here); don’t confuse it with masa harina, which is corn handled with lime to take away the germ and outer lining earlier than being floor, as a result of that has an altogether totally different flavour and texture (and makes it extra suited to making tortillas). You should purchase masarepa at worldwide supermarkets and online (the Pan brand being the commonest), so, if want be, bookmark this recipe for when you will get your arms on some. I’ve added egg yolk to the dough, which, although not conventional, softens and enriches it in a very welcoming approach.

Prep 20 min
Prepare dinner 1 hr
Serves 4 as a lightweight lunch or starter

320g pre-cooked white cornmeal (masarepa or harina Pan)
20ml olive oil
2 massive egg yolks
500ml lukewarm water
100g feta
, finely crumbled
120g block onerous mozzarella, roughly grated
2½ tbsp (10g) recent coriander, finely chopped
1 tsp cumin seeds, toasted and roughly floor in a mortar
2 tsp floor ancho chilli, toasted (or about 1 dried ancho chilli, floor)
½ tsp paprika
1 massive avocado
1 massive plum tomato
, minimize in half lengthways and then sliced into 16 half-moons
1 tbsp lime juice


Warmth the oven to 200C (180C fan)/390F/fuel 6. Put the cornmeal and a teaspoon and a half of salt in a big bowl and combine to mix. Add a tablespoon of the oil and the egg yolks, then slowly pour within the lukewarm water. Use your arms to convey all the things collectively right into a dough, then knead for a few minutes to eliminate any lumps. Go away to relaxation for 5 minutes, then, with barely damp arms, divide into eight roughly 100g items and roll into balls. Flatten the balls into 10cm-wide discs, use moist arms to easy out any cracks, then lay out the arepas on a tray lined with greaseproof paper.

Put a teaspoon of oil in a big frying pan on a medium-high warmth. As soon as sizzling, cook dinner the arepas 4 at a time for about three minutes on either side, till properly colored. Switch to a tray lined with baking paper and repeat with the remaining arepas and teaspoon of oil. Switch the arepas to the oven and bake for 20 minutes, flipping them over as soon as midway, till crisp and cooked by the center (they are going to nonetheless be just a little delicate within the centre). Put aside for 5 minutes, to chill barely.

Whereas the arepas are cooling, mix the cheeses, coriander, cumin, ancho, paprika and a pinch of salt in a medium bowl.

In a second bowl, roughly mash the avocado with the lime juice, a quarter-teaspoon of salt and an excellent grind of pepper.

As soon as the arepas are cool sufficient to deal with, lay them out flat and use a small, sharp knife to open them as much as create just a little pocket, a lot as you’ll a pitta; take care to maintain one finish sealed. Stuff the arepas with the cheese combination, return to the tray and bake for one more eight minutes, till the cheese has melted.

Take away and, as soon as cool sufficient to deal with, stuff every arepa with some mashed avocado and two slices of tomato. Switch to a platter and serve heat.

Gilbert’s kaaklo

Yotam Ottolenghi’s kaaklo, courtesy of one Gilbert Johnson: these plantain fritters are one of Ghana’s favourite street foods.
Yotam Ottolenghi’s kaaklo (courtesy of Gilbert Johnson): plantain fritters are one in all Ghana’s favorite street meals.

Kaaklo is vastly well-liked in Ghana, each as a street food and as a facet dish. It’s a fritter constituted of plantains which might be so ripe, their skins are fully black (although fruit with some patches of yellow will nonetheless work). Ask your grocer for the blackest plantains they’ve, or plan forward and give them time to ripen at dwelling in a darkish, heat place. Due to Ixta’s pricey pal Gilbert Johnson for this recipe.

Prep 10 min
Prepare dinner 20 min
Makes 12 fritters

20g recent ginger, peeled and roughly chopped
1 small onion, peeled and quartered (120g)
1 small garlic clove, peeled
¼ scotch bonnet
, finely chopped (or 1 gentle pink chilli, if you happen to want much less warmth)
¼ tsp floor cloves
¼ tsp floor cinnamon
3 very ripe, black, delicate plantains
, peeled
25g recent coriander
, finely chopped (about 6-7 tbsp in all)
2 tbsp plain flour
Salt and black pepper

2 tbsp maple syrup (non-compulsory – you’ll want this so as to add sweetness provided that the plantains are usually not fully black and delicate)
30g prepared roasted and salted cashew nuts, or peanuts
¼ tsp smoked paprika
800ml sunflower oil, for frying
Flaked sea salt, to serve
2 limes, minimize into wedges, to serve

Put the ginger, onion, garlic, chilli, floor cloves and cinnamon in a food processor and pulse till the onion may be very finely chopped. Add the plantain and pulse once more, so you find yourself with a mix that isn’t fully easy – you need some small items of fruit in there.

Scrape the plantain combination right into a bowl and stir within the coriander, flour, half a teaspoon of salt and loads of pepper (about 40 or so twists of the grinder); if you happen to didn’t begin off with very black, delicate plantains, at this stage stir within the maple syrup, too.

In a mortar, coarsely crush the cashew nuts (or very finely chop them by hand), stir within the paprika and switch to a small serving bowl.


Warmth the oil in a medium saute pan or wok set over a medium-high warmth. As soon as the oil may be very sizzling (180C, if in case you have a temperature probe), and cooking in batches, fastidiously drop in massive, roughly 60g spoonfuls of the batter and fry for 3 to 4 minutes, turning the fritters as soon as midway, till they’ve shaped a darkish brown crust. Take away with a slotted spoon, switch to a tray lined with kitchen paper and repeat with the remaining batter – you need to find yourself with 12 fritters.

Sprinkle generously with flaked sea salt, squeeze over the lime wedges and serve with the cashew crumble alongside, for dipping.

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