Estimated Nutrition (whole recipe, rough)
Counts 4 of 6 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Salt | 1 tsp (6g) | 0 |
| Wheat | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 cups wheat flour
- 2 tbsp berberé spice mix
- 1 tbsp sugar
- 1 tsp salt
- ½ cup water
- 4 tsp softened butter
Directions
Preheat oven to 350° F. In a clean mixing bowl, combine and mix dry ingredients - flour, berberé, sugar, and salt. Slowly add the water and mix so as to form a thick paste.
Remove the mixture from the bowl and knead it on a lightly-floured surface for a few minutes to form a thick dough. Add the softened butter and knead for an additional 5 minutes. Let the dough rest in a cool place for 10 minutes.
Divide the dough into handful-size pieces and roll these into long "pencils" not quite as thick as your small finger. Cut these rolls into pieces, each piece no longer than the width of your finger.
Arrange all on a baking sheet. Bake in a hot oven for 20-30 minutes, stirring or shaking the pan a few times to prevent sticking.
When done, remove from oven and allow to cool completely. Store in a dry air-tight containers.
Category:Congolese Recipes
Category:Congolese Snacks