Best Angolan Corn And Rice Bread Recipes

ANGOLAN CORN AND RICE BREAD

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Sift all the dry ingredients together then beat together the eggs and mix with the coconut oil, milk and rice.
• Mix this into the dry ingredients and combine well.
• Pour the mixture into a well-oiled baking pan, place in an oven at 375 degrees F (190°C) and bake for 30 minutes.
• Take out of the oven, allow to cool a little then tip from the tin and allow to cool completely before cutting and serving.

CREOLE CORN BREAD

Steps:

• In a large bowl, combine rice, cornmeal, onion, peppers, salt and baking soda.
• In another bowl, beat eggs, milk and oil. Add corn; mix well. Stir into rice mixture until blended. Fold in cheese. Sprinkle a well-greased 10-in. ovenproof skillet with cornmeal. Pour batter into skillet.
• Bake at 350° for 45-50 minutes or until bread tests done. Cut into wedges and serve warm.

CORN AND MARIGOLD FRITTERS(ANGOLA)

Steps:

• Put the sweetcorn in a bowl and pour over the cream.
• Sift in the flour and baking powder soda and season to taste with onion powder(if using), salt and pepper.
• Stir in the marigold petals.
• Set a large, heavy frying pan over high heat and pour in the oil.
• Drop spoonfuls of the fritter mixture into the oil and fry until golden on both sides, turning once.
• Press the mixture flat with a spatula to give a lacy effect at the edges.
• Cook the fritters in bunches until all the mixture is used up, adding more oil to the pan if necessary.
• Serve hot.

CREOLE CORNBREAD

Steps:

• In a large bowl, combine rice, cornmeal, onion, peppers, salt and baking soda. , In another bowl, beat eggs, milk and oil. Add corn; mix well. Stir into rice mixture until blended. Fold in cheese. Sprinkle a well-greased 10-in. ovenproof skillet with cornmeal. Pour batter into skillet. , Bake at 350° for 45-50 minutes or until bread tests done. Cut into wedges and serve warm.