Bara (Surinamese Savoury Doughnuts) is a traditional Surinamese recipe fora classic yeasted doughnut with flavourings in the dough that's traditionally served as an accompaniment to soups and curries. The full recipe is presented here and I hope you enjoy this classic Surinamese version of: Surinamese Savoury Doughnuts (Bara).
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The wild spinach referred to in this recipe represents the leaves of Talinum fruticosum is a herbaceous perennial plant that is native to Mexico, the Caribbean, West Africa, Central America, and much of South America. Common names include Ceylon spinach, waterleaf, cariru, Gbure, Surinam purslane, Philippine spinach, Florida spinach, potherb fameflower, sweetheart, and Kutu bataw in Ghana from the Akan language It is widely grown in tropical regions as a leaf vegetable. However, as it is high in oxalic acid, consumption should be avoided or limited by those suffering from kidney disorders, gout, and rheumatoid arthritis. Amaranth leaves blended with sorrel would be an acceptable substitute. You could also use spinach leaves blended with a little sorrel. I typically use frozen Nigerian waterleaf in this recipe.
Ingredients:
4 tbsp ground urdi (bean flour)
2 tsp cumin seeds
250g wild spinach, blanched and finely chopped
3 garlic cloves, finely chopped
1 Madame Jeanette chilli pepper, seeds and membranes removed, finely chopped
3 tsp masala curry powder
450g white bread mix
1/2 tsp salt
sunflower oil
flour
Method:
Mix the ground urdi (bean flour) with 100ml hot water and set aside to soak for 10 mins.
Fry the cumin seeds for about 2 minutes in a dry frying pan, or until aromatic.
Mix together the bread mix, salt, fried cumin seeds and masala curry powder in a large bowl. Add 200ml lukewarm water and the soaked bean flower to the mixture and knead everything together to form a dough.
Add the spinach, garlic and chilli, kneading well to combine. Add water if the dough is too dry or some plain flour if the dough is too wet.
Cover the bowl, put it aside a warm spot and let the dough rise for about 20 mins. Divide the dough into small balls and roll them out on a flour-covered work surface with a rolling pin until the rounds are about 5mm thick. Make a hole in the middle of each round.
Heat oil in a wok and deep fry the pancakes until golden. Drain on kitchen paper.
Serve with masala chicken, salad and/or your choice of chutney.
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