Banfora RecipeOrigin: Burkina Faso Period: Traditional |
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'Banbfora' is a Burkinabe equivalent of Welshcakes made with dried pineapple rather than sultanas. Ingredients:
500g self-raising flour 
Banfora Preparation:Method:Sift the flour and salt into a mixing bowl cut the butter into the mixture then rub with your fingers until the mixture resembles fine breadcrumbs. Add the sugar and pineapple and then stir-in the beaten eggs. Mix to a stiff dough and add a little milk if the mixture is too stiff. Tip onto a floured surface and knead lightly before rolling out to 5mm thick. Cut the dough into 6cm rounds then fry on a lightly-greased griddle pan over low heat until the cakes are lightly browned on both sides. Cool on a wire rack and serve sprinkled with cinnamon and icing sugar. |
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