West African Baleada

Ingredients

The West African Baleada differs from the original Honduran dish by incorporating West African spices and flavors. While the original Baleada typically consists of refried beans, cheese, and sour cream, the West African version replaces the cheese and sour cream with a spiced bean mixture and adds grilled chicken for an extra layer of flavor and protein. The spices used in the West African Baleada, such as cumin, coriander, and paprika, give it a distinct West African flair. We alse have the original recipe for Baleada, so you can check it out.

• For the flatbread: For the flatbread:
• 2 cups (240g) all-purpose flour 2 cups (240g) all-purpose flour
• 1 teaspoon baking powder 1 teaspoon baking powder
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 cup (60ml) vegetable oil 1/4 cup (60ml) vegetable oil
• 1/2 cup (120ml) warm water 1/2 cup (120ml) warm water
• For the spiced bean mixture: For the spiced bean mixture:
• 1 cup (200g) cooked black beans 1 cup (200g) cooked black beans
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1 small onion, finely chopped 1 small onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1/2 teaspoon paprika 1/2 teaspoon paprika
• Salt and pepper to taste Salt and pepper to taste
• For the grilled chicken: For the grilled chicken:
• 2 boneless, skinless chicken breasts 2 boneless, skinless chicken breasts
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1 teaspoon ground ginger 1 teaspoon ground ginger
• 1 teaspoon ground cinnamon 1 teaspoon ground cinnamon
• 1/2 teaspoon ground turmeric 1/2 teaspoon ground turmeric
• Salt and pepper to taste Salt and pepper to taste
• For the sautéed vegetables: For the sautéed vegetables:
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1 bell pepper, thinly sliced 1 bell pepper, thinly sliced
• 1 small onion, thinly sliced 1 small onion, thinly sliced
• 1 small carrot, julienned 1 small carrot, julienned
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 12g, 2g
• Carbohydrates (total, sugars): 60g, 5g
• Protein: 25g
• Fiber: 10g
• Salt: 1.5g

Preparation

1. 1.
   In a large mixing bowl, combine the flour, baking powder, and salt for the flatbread. Gradually add the vegetable oil and warm water, mixing until a soft dough forms. Knead the dough for a few minutes until smooth. Cover and let it rest for 30 minutes.
2. 2.
   In a skillet, heat the vegetable oil for the spiced bean mixture over medium heat. Add the chopped onion and minced garlic, sautéing until translucent. Stir in the cooked black beans, cumin, coriander, paprika, salt, and pepper. Cook for 5 minutes, mashing the beans slightly. Set aside.
3. 3.
   Preheat a grill or grill pan over medium-high heat. Rub the chicken breasts with vegetable oil, ginger, cinnamon, turmeric, salt, and pepper. Grill the chicken for 6-8 minutes per side, or until cooked through. Let it rest for a few minutes, then slice into thin strips.
4. 4.
   In the same skillet used for the spiced bean mixture, heat the vegetable oil for the sautéed vegetables over medium heat. Add the sliced bell pepper, onion, and julienned carrot. Sauté until the vegetables are tender-crisp. Season with salt and pepper to taste.
5. 5.
   Divide the rested dough into 4 equal portions. On a lightly floured surface, roll out each portion into a thin round flatbread.
6. 6.
   Heat a non-stick skillet over medium heat. Cook each flatbread for 1-2 minutes on each side until lightly browned and cooked through.
7. 7.
   To assemble the West African Baleada, spread a generous amount of the spiced bean mixture onto each flatbread. Top with grilled chicken and sautéed vegetables. Fold the flatbread in half and serve warm.

Treat your ingredients with care...

• Chicken — Make sure to marinate the chicken for at least 30 minutes to allow the flavors to penetrate. Adjust the grilling time based on the thickness of the chicken breasts to ensure they are fully cooked but still juicy.
• Flatbread — Resting the dough allows the gluten to relax, resulting in a softer and more pliable flatbread. Roll out the dough thinly for a lighter texture.

Tips & Tricks

• If you prefer a spicier flavor, add a pinch of cayenne pepper to the spiced bean mixture.
• Customize the sautéed vegetables by adding other favorites such as zucchini or mushrooms.
• For a vegetarian version, replace the grilled chicken with grilled tofu or tempeh.
• Serve the West African Baleada with a side of hot sauce or chutney for an extra kick of flavor.
• Leftover flatbreads can be stored in an airtight container for up to 2 days and reheated before serving.

Serving advice

Serve the West African Baleada warm as a standalone meal or cut into smaller portions for appetizers or party snacks. Accompany it with a fresh salad or coleslaw to add a refreshing element to the meal.

Presentation advice

To enhance the presentation, garnish the West African Baleada with a sprinkle of chopped fresh herbs such as cilantro or parsley. Serve it on a wooden board or a colorful plate to showcase the vibrant colors of the sautéed vegetables.