● 2 cups cornmeal
● 1 cup all-purpose flour
● 1 teaspoon baking powder
● 1/2 teaspoon salt
● 2 cups warm water
● Oil for frying
- In a large mixing bowl, combine the cornmeal, all-purpose flour, baking powder, and salt.
- Slowly add the warm water to the dry ingredients, stirring constantly to form a thick
- Heat oil in a large skillet over medium-high heat.
- Using your hands, shape the dough into small, flat discs about 1/2 inch thick.
- Carefully place the discs into the hot oil and fry for 2-3 minutes on each side, or until
- Remove the chikwangue from the oil with a slotted spoon and drain on paper towels to
remove excess oil.
- Serve hot and enjoy!
Note: Chikwangue is a traditional staple food in the Central African Republic. It’s a corn-based
dough that is fried into a flatbread and is typically eaten with a variety of stews, soups and
sauces. You can also add some grated cheese or diced vegetables to the dough for added
One big lemon.
Sugar, six ounces.
Sweet almonds with 3 bitter ones, six ounces.
Cook the lemon in water, for which two hours will be enough. Remove dry and rub through a sieve. Before rubbing, however, taste it, because if it has a bitter taste it must be kept in cold water until it has lost that unpleasant taste.
Add the sugar, the almonds skinned and ground very fine and the six yolks of the eggs. Beat the whites of the eggs and add them to the mixture that will then be put in a mold and baked like all other puddings.
Potatoes, big and mealy, one and a half lb.
Sugar, five and a half ounces.
Butter, one and a half ounces.
Flour, a tablespoonful.
Milk, half a pint.
A pinch of salt.
Paste of cinnamon or lemon peel.
Boil or steam the potatoes, skin and rub through a sieve. Place them back again on the fire with the butter, the flour and the milk, all poured little by little, stirring well with the ladle, then add the sugar, the salt and the cinnamon or lemon peel (just a taste) and mix everything together well.
Remove from the fire and, when the mixture is lukewarm or cold add the eggs, first the yolks, then the whites beaten.
Bake like all other puddings and serve hot.
Soft bread crumb, five ounces.
Butter, three and a half ounces.
Taste of lemon peel.
A pinch of salt.
Cut the bread crumb into pieces and soak in cold milk. Then rub though a sieve. Melt the butter in a double boiler (in a vessel immersed in boiling water) and mix with the eggs until butter and eggs are incorporated to each other.
Add the bread crumb and the sugar and mix well.
Pour the mixture in a mold greased with butter and sprinkled with bread crumb ground fine and bake like other puddings.
Milk, one quart.
Rice meal, seven ounces.
Sugar, four and a half ounces.
A pinch of salt.
Taste of vanilla.
First dissolve the rice meal in half a pint of the milk when cold, and pour it in the rest of the milk when it is boiling. This is done to prevent the formation of lumps.
When the meal is cooked add the sugar, the butter and the salt. Remove from the fire and when it is lukewarm mix the eggs (beaten) and the taste of vanilla. Then bake the pudding like all the others and serve warm.
- Shell half a pound of hazelnuts in warm water
2. Dry them well at the sun or on the fire,
3. Grind them very fine, together with sugar, of a weight somewhat less than the nuts.
4. Put one quart of milk on the fire, and when it begins to boil, put two third lb. lady fingers or macaroons crumbed and let it boil for five minutes,
5. Add a small piece of butter.
6. Rub everything through a sieve and put back on the fire with the nuts to dissolve the sugar.
7. Let it cool and add six eggs, first the yolks, then the white beaten, pour in a mold greased with butter and sprinkled with bread crumbs ground fine. The mold must not be all full.
8. Bake in the oven and serve cold.
This dose will be sufficient for eight or ten persons.