Centrafrican Chiacchiere

Ingredients

Centrafrican Chiacchiere differs from the original Italian version in terms of ingredients and flavors. While the Italian chiacchiere is sweet and often dusted with powdered sugar, the Centrafrican adaptation takes a savory approach. The dough is made with local flours and spices, giving it a unique taste that reflects the flavors of Centrafrican cuisine. We alse have the original recipe for Chiacchiere, so you can check it out.

• 2 cups (240g) cassava flour 2 cups (240g) cassava flour
• 1 cup (120g) millet flour 1 cup (120g) millet flour
• 1 teaspoon salt 1 teaspoon salt
• 1 teaspoon ground black pepper 1 teaspoon ground black pepper
• 1 teaspoon ground paprika 1 teaspoon ground paprika
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 cup (240ml) water 1 cup (240ml) water
• Vegetable oil, for frying Vegetable oil, for frying

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 5g, 1g
• Carbohydrates (total, sugars): 45g, 1g
• Protein: 6g
• Fiber: 3g
• Salt: 1g

Preparation

1. 1.
   In a large mixing bowl, combine the cassava flour, millet flour, salt, black pepper, paprika, cumin, and coriander.
2. 2.
   Gradually add water to the dry ingredients and mix until a firm dough forms.
3. 3.
   Knead the dough for a few minutes until it becomes smooth and elastic.
4. 4.
   Divide the dough into small portions and roll each portion into a thin sheet.
5. 5.
   Cut the dough into rectangular or diamond shapes using a knife or a pastry cutter.
6. 6.
   Heat vegetable oil in a deep frying pan or pot to 180°C (350°F).
7. 7.
   Carefully drop a few pieces of chiacchiere into the hot oil and fry until golden brown and crispy.
8. 8.
   Remove the fried chiacchiere from the oil and place them on a paper towel-lined plate to drain excess oil.
9. 9.
   Repeat the frying process with the remaining dough.
10. 10.
    Serve the Centrafrican Chiacchiere warm as an appetizer or snack.

Treat your ingredients with care...

• Cassava flour — Ensure that the cassava flour is finely ground for a smoother dough.
• Millet flour — If millet flour is not available, you can substitute it with sorghum flour or cornmeal.
• Ground black pepper — Adjust the amount of black pepper according to your preference for spiciness.
• Ground paprika — Use smoked paprika for an extra layer of flavor.
• Ground cumin — Toast the cumin seeds before grinding them for a more intense aroma.

Tips & Tricks

• For a spicier version, add a pinch of cayenne pepper to the dough.
• Serve the Centrafrican Chiacchiere with a spicy dipping sauce or a tangy chutney for an extra burst of flavor.
• Experiment with different shapes and sizes of chiacchiere to add visual appeal to your dish.
• Make sure the oil is hot enough before frying to achieve a crispy texture.
• Store any leftover chiacchiere in an airtight container to maintain their crunchiness.

Serving advice

Serve the Centrafrican Chiacchiere as an appetizer or snack alongside a selection of dipping sauces or chutneys. They are best enjoyed warm and crispy.

Presentation advice

Arrange the Centrafrican Chiacchiere on a platter, garnished with fresh herbs like cilantro or parsley, to add a pop of color. Serve them with small bowls of dipping sauces for an inviting presentation.