African Breads: Difference between revisions
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[https://www.google.com/search?q=Sabaayad&oq=african+breads&gs_lcrp=EgZjaHJvbWUyDggAEEUYFBg5GIcCGIAEMg4IARAAGAoYCxixAxiABDILCAIQABgKGAsYgAQyDggDEAAYChgLGLEDGIAEMgsIBBAAGAoYCxiABDILCAUQABgKGAsYgAQyCwgGEAAYChgLGIAEMgYIBxBFGDzSAQg2NjM5ajBqNKgCAbACAfEF7t65Adfcjsg&sourceid=chrome&ie=UTF-8&ved=2ahUKEwiMxsKi58KSAxWwOzQIHaKwBXoQgK4QegYIAQgBEAk by google] | [https://www.google.com/search?q=Sabaayad&oq=african+breads&gs_lcrp=EgZjaHJvbWUyDggAEEUYFBg5GIcCGIAEMg4IARAAGAoYCxixAxiABDILCAIQABgKGAsYgAQyDggDEAAYChgLGLEDGIAEMgsIBBAAGAoYCxiABDILCAUQABgKGAsYgAQyCwgGEAAYChgLGIAEMgYIBxBFGDzSAQg2NjM5ajBqNKgCAbACAfEF7t65Adfcjsg&sourceid=chrome&ie=UTF-8&ved=2ahUKEwiMxsKi58KSAxWwOzQIHaKwBXoQgK4QegYIAQgBEAk by google] | ||
Sabaayad (also known as kimis, ceesh, or Somali chapati) is a traditional Somali, slightly sweet, and unleavened flatbread that is a staple in Somali, Djiboutian, Ethiopian, and Kenyan cuisine. It is characterized by a crispy, golden-brown exterior and a soft, flaky, and layered interior, similar to a paratha. | Sabaayad (also known as kimis, ceesh, or Somali chapati) is a traditional Somali, slightly sweet, and unleavened flatbread that is a staple in Somali, Djiboutian, Ethiopian, and Kenyan cuisine. It is characterized by a crispy, golden-brown exterior and a soft, flaky, and layered interior, similar to a paratha. | ||
=====Puff Puff===== | |||
[https://www.thekitchn.com/puff-puff-recipe-23214757 by the kitchen] | |||
Many countries around the world have their own version of fried dough. In Nigeria, it’s puff puff, a yeast-based fried dough that, as its name suggests, puffs up as it fries. The golden, bite-sized spheres have a soft, fluffy interior and a slightly crisp exterior. They’re a popular street food, as well as one of our staple small chops, or finger foods. At many parties, you’ll be served a variety of small chops like puff puff, samosas, and spring rolls to give you something to snack on. | |||
Making puff puff dough couldn’t be simpler: It’s just water, flour, sugar, yeast, salt, and, most importantly, nutmeg. I love the nutmeg in the dough; its rich, warm flavor comes through in every bite. The fritters are a bit sweet but not sugary, meaning they can be served any number of ways — with pepper sauce or chili oil for a savory snack, or sprinkled with powdered sugar or rolled in cinnamon sugar for a sweet treat. My favorite way to eat them is plain and piping-hot. | |||
