Liberian Pepper Kala is a traditional Liberian recipe for a classic dish of sweetened yeasted dough that are fried to cook and typically served with a pepper (chilli) sauce. The full recipe is presented here and I hope you enjoy this classic Liberian version of: Liberian Pepper Kala.
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This is the Liberian version of Nigerian fried dough. This is a classic street food in Liberia and it's typically served with pepper sauce, the recipe for which I have already provide.
Ingredients:
500g (4 cups) flour
100g (1/2 cup) sugar
1/4 tsp salt
2 1/4 teaspoons active, dried yeast
500ml (2 cups) warm milk or water
1/25l (5 cups) Oil for frying pepper sauce, to serve
Method:
Sift together the flour and salt in a bowl then mix in the sugar. Add a pinch of sugar to the warm milk then stir in the yeast. Set aside for 10 minutes to activate until frothy then form a well in the flour and add the milk.
Using a fork bring the flour into the milk and when all incorporated use your hands to bring everything together as a soft dough. Work the dough for 10 minutes (it will be very wet and sloppy, but that's fine don't add more flour) then cover with clingfilm (plastic wrap) and set aside in a warm place to rise.
Neat the end of the rising time heat your oil in a deep pot, ensuring the oil is very hot before you use it. The traditional way to add the batter to the oil is to scrape into the palm of your hand, then form your hand into a fist and squeeze the batter out between the ring of your thumb and forefinger. Alternatively, use a tablespoon to scoop up the batter then push into the oil with another tablespoon.
You will need to cook the pepper kala in batches as you won't be able to fry more than 12-15 in a go. Fry for 3-4 minutes until golden brown then flip over and cook for the same time on the other side. Remove with a slotted spoon and drain on kitchen paper as you cook the next batch.
