News Americas, NEW YORK, NY: We bring you the recipe for a unique street food from the Caribbean, which is especially popular in the Caribbean countries of Guyana, Suriname and Trinidad. It’s Phoulourie, also spelled phulourie or phoulourie, and consists of fried, spicy dough balls mixed with split peas that are served with chili peppers or a spicy chutney. Try it.
THE INGREDIENTS
- 1 tablespoon of crushed garlic
- 2 onions
- 1 red chili pepper
- 1 cup all-purpose flour
- 1/4 cup chickpea flour or 1/2 cup chickpeas soaked overnight
- 1/4 teaspoon cumin
- 1/2 teaspoon turmeric
- 1 spoon of salt
- 1 glass of water
- 2 spoons of yeast
method
- If using split pea flour: or in a mortar and a food processor, grind the onion, pepper and garlic to a fine paste, set aside.
- Mix the flour, cumin, turmeric and salt.
- In a separate bowl, mix 1 cup of warm water with yeast and leave for 10 minutes.
- Mix yeast, crushed garlic/onion/pepper paste into dry ingredients.
- Let the mixture rise for 40 minutes.
- Heat enough canola oil in a skillet to allow for deep frying, about 3 inches of oil.
- When the oil is hot, drop a tablespoon into the hot oil, turn when the edges are brown.
- Fry it for about 2-3 minutes, remove it from the oil and drain it on a plate with a paper towel.
- Serve hot with a spicy mango chutney.
- If using fresh peas: Place split peas that have been soaked overnight in a blender with 1/2 cup water, garlic, pepper and onion and puree.
- Mix in the all-purpose flour, cumin, turmeric and salt.
- In a separate bowl, mix 1/2 cup of water with yeast, let it stand for 10 minutes.
- Place the split pea mixture in a bowl and stir in the yeast.
- Then mix the dry ingredients and leave in a warm place for 40 minutes.
- Drop small spoonfuls into hot oil and fry until golden brown.
- Fry it for about 2-3 minutes, remove it from the oil and drain it on a plate with a paper towel.
- Serve hot with a spicy mango chutney.
