Sierra Leonean Spiced Aggala

Ingredients

The original Indian Aggala is typically made with a different set of spices and ingredients, such as garam masala and fenugreek leaves. In this Sierra Leonean adaptation, we have incorporated traditional Sierra Leonean spices and vegetables to create a unique flavor profile that reflects the culinary traditions of the country. We alse have the original recipe for Aggala, so you can check it out.

• 2 cups (240g) all-purpose flour 2 cups (240g) all-purpose flour
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper 1/4 teaspoon ground black pepper
• 1 cup (240ml) water 1 cup (240ml) water
• 1 onion, finely chopped 1 onion, finely chopped
• 1 bell pepper, finely chopped 1 bell pepper, finely chopped
• 1 carrot, grated 1 carrot, grated
• 2 scotch bonnet peppers, finely chopped 2 scotch bonnet peppers, finely chopped
• 2 tablespoons vegetable oil, for cooking 2 tablespoons vegetable oil, for cooking

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 6g, 1g
• Carbohydrates (total, sugars): 42g, 4g
• Protein: 6g
• Fiber: 4g
• Salt: 0.6g

Preparation

1. 1.
   In a large mixing bowl, combine the all-purpose flour, turmeric powder, cumin, coriander, salt, and black pepper.
2. 2.
   Gradually add water to the dry ingredients while stirring continuously until a smooth batter is formed. Set aside.
3. 3.
   In a separate bowl, mix together the chopped onion, bell pepper, grated carrot, and scotch bonnet peppers.
4. 4.
   Heat a small amount of vegetable oil in a non-stick frying pan over medium heat.
5. 5.
   Pour a ladleful of the batter onto the pan and spread it evenly to form a thin pancake.
6. 6.
   Cook the pancake for 2-3 minutes until the edges start to crisp up.
7. 7.
   Spoon a generous amount of the vegetable mixture onto one half of the pancake.
8. 8.
   Fold the other half of the pancake over the filling to form a semi-circle shape.
9. 9.
   Cook for an additional 2-3 minutes until the pancake is golden brown and crispy.
10. 10.
    Repeat the process with the remaining batter and vegetable mixture.
11. 11.
    Serve the Sierra Leonean Spiced Aggala hot with tomato chutney or cucumber salad.

Treat your ingredients with care...

• Onion — To enhance the flavor, sauté the chopped onion in a little oil until translucent before adding it to the vegetable mixture.
• Scotch bonnet peppers — Adjust the amount of peppers according to your spice preference. For a milder version, remove the seeds and membranes before chopping.

Tips & Tricks

• For a crispier texture, use a non-stick frying pan and ensure the pancake batter is spread thinly.
• Experiment with different vegetable fillings such as spinach, mushrooms, or sweet potatoes.
• Add a squeeze of lemon juice to the vegetable mixture for a tangy twist.
• Serve the Aggala with a dollop of yogurt or a sprinkle of fresh herbs for added freshness.
• Leftover Aggala can be refrigerated and reheated in a toaster or oven for a quick snack.

Serving advice

Serve the Sierra Leonean Spiced Aggala as a main course accompanied by a side of tomato chutney or cucumber salad. Garnish with fresh cilantro leaves for an extra burst of flavor.

Presentation advice

Arrange the Aggala on a platter, overlapping each other to showcase their vibrant yellow color. Drizzle some tomato chutney over the top and garnish with a sprinkle of chopped scallions for an appealing presentation.