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A huge thank you to Rachelle, Sarrah, Taysia, Andrea, and Daniela for sharing your stories with us!
First artist behind me is Ana Maria Lozano
Instagram: https://www.instagram.com/haymuchasanas/
Website: https://anamarialozano.com/
Second artist behind me is Claudia Melchor
Instagram: https://www.instagram.com/_claudiamelchor/?hl=en
Website: https://claudiamelchor.com/
Etsy: https://www.etsy.com/shop/LittleSpiderMonkey
YouTube: https://www.youtube.com/@claudiamelchor2948
My Memory Meals episode that I mentioned: https://youtu.be/S08C01O778A
RECIPES
Picarones: https://us.kiwilimon.com/recipe/desserts/peruvian-picarones
Muhogo Bhajia
Ingredients
350 grams cassava
120 grams potatoes
Turmeric Powder
Salt
Lemon
Sugar
Habanero chili
Ginger & Garlic paste
Coriander Leaves
Chilli Powder
(Add all spices as per your taste)
Directions
Scrape the skin of the Cassava and grate it.
Boil the potatoes and mash them. Add all the spices to the potatoes and then mix it with the Cassava thoroughly. Make small balls and slightly press to flatten it a bit. Deep fry in hot oil and serve hot with Tamarind Chutney.
Potato Chap
Yield: 24 patties
Filling:
¼ lb ground beef (fat ratio: 85% to 15%)
Less than 1/4 bunch parsley, finely chopped
¼ medium yellow onion finely chopped
1 teaspoon (regular not measuring) seven spice
Salt and pepper to taste
Dough:
3 large russet potatoes (530gr) roughly
1 large egg
1 cup potato flakes
3 Tbsp and 2 tsp Cornstarch (start with 2 Tbsp, then slowly incorporate to see if you need the rest)
½ teaspoon turmeric
Salt and pepper to taste
Oil for Frying
Directions
Boil your potato WITH THE SKIN ON in salted water until fork tender (this will help retain more of the starch for the dough). While the potato is boiling, you are going to start your filling.
Cut your onions and parsley.
In a pan on medium heat, cook the onions with the ground beef. Once the beef is cooked and browned, you are going to drain the residual oil.
Add seven spice, salt and pepper.
Turn off your pan and add parsley and mix to let it cool.
Once the potatoes are fork tender, you are going to peel off the skins and mash them until smooth. They should be as smooth as possible (you do not want any chunks) and let them cool.
Then you will add in salt, pepper, and turmeric and mix until smooth and the dough looks consistently yellow. Give it a taste and see if it needs more salt, then add your egg.
Add your potato flakes and mix.
You can let your dough sit for 1-2 hours in the refrigerator which probably helps increase the starch but I never have the patience. So here is where you can incorporate the cornstarch.
I would start with two tablespoons of cornstarch. Initially the dough will be very powdery and break apart like mashed potatoes. Then when you keep incorporating more cornstarch, it will start to hold it’s shape in a ball.
Try to flatten it and see if it breaks when folding. If it does, keep incorporating more cornstarch adding half (measuring) teaspoons of cornstarch at a time. Mix the mixture and try forming the dough again. Trust the process, eventually it will turn out. I found mine came together after 3 tbp and 2 tsp and then I just let it sit for 30 minutes.
Once it’s the consistency you want, take a tablespoon amount of the dough, flatten it into a circle (pressing with your fingers while rotating) and then grab a spoonful of the filling and fold the edges over and pinch until you have a patty.
Press down gently to make sure there are no air pockets. If there are holes just use the dough mixture to patch it up and also you can put some water on your finger to remove creases.
You can fry them right away but to ensure no breakage, you can put them in the fridge, covered, for 30 minutes to an hour.
Heat up oil on medium heat in a pot and once ready, you just need to fry and flip until the patty is golden brown. Which should take about 3- 5 minutes and then let them rest on a paper towel until you are ready to serve.
Bannock: https://www.allrecipes.com/recipe/6919/bannock/
Pataniscas de Bacalhau: https://portugueserecipes.ca/recipe/1236/14/Portuguese-Baked-Cod-Pataniscas-Recipe
CHAPTERS
00:00 Intro
00:28 Peruvian Picarones (Squash Donuts)
01:36 Trying Picarones
04:54 Tanzanian Muhogo Bhajia (Cassava Fritters)
06:52 Trying Muhogo Bhajia
09:30 Assyrian Iraqi Potato Chap (Potato Fritter)
12:04 Trying Potato Chap
15:02 Meti Nation Bannock (Fry Bread)
17:14 Trying Bannock
19:42 Portuguese Pataniscas de Bacalhau (Cod Fritters)
21:28 Trying Pataniscas de Bacalhau
Wanna mail something?
Beryl Shereshewsky
115 East 34th Street FRNT 1
PO Box 1742
New York, NY 10156
Follow me on Instagram: https://www.instagram.com/shereshe/
Support me on Patreon: https://www.patreon.com/beryl