Cameroonian-inspired Kołocz śląski

Ingredients

In this Cameroonian-inspired version of Kołocz śląski, the traditional Polish pastry is adapted to incorporate Cameroonian flavors and ingredients. The original recipe is modified by replacing a portion of the wheat flour with plantain, adding a touch of sweetness and tropical essence to the dough. The filling is also transformed by incorporating Cameroonian spices and using ground beef as the main protein. These adaptations result in a unique and flavorful fusion dish that combines the best of both Polish and Cameroonian cuisines. We alse have the original recipe for Kołocz śląski, so you can check it out.

• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1 cup (150g) ripe plantain, mashed 1 cup (150g) ripe plantain, mashed
• 1/2 cup (120ml) warm water 1/2 cup (120ml) warm water
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1 teaspoon salt 1 teaspoon salt
• 1 pound (450g) ground beef 1 pound (450g) ground beef
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon ground ginger 1 teaspoon ground ginger
• 1 teaspoon ground paprika 1 teaspoon ground paprika
• 1/2 teaspoon ground cayenne pepper 1/2 teaspoon ground cayenne pepper
• Salt and pepper to taste Salt and pepper to taste
• 2 tablespoons vegetable oil, for frying 2 tablespoons vegetable oil, for frying

Nutrition

• Calories (kcal / KJ): 420 kcal / 1760 KJ
• Fat (total, saturated): 22g, 7g
• Carbohydrates (total, sugars): 32g, 4g
• Protein: 25g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a large mixing bowl, combine the all-purpose flour, mashed plantain, warm water, vegetable oil, and salt. Knead the mixture until a smooth dough forms. Cover the dough with a damp cloth and let it rest for 30 minutes.
2. 2.
   In a skillet, heat 1 tablespoon of vegetable oil over medium heat. Add the chopped onion and minced garlic, and sauté until they become translucent.
3. 3.
   Add the ground beef to the skillet and cook until browned. Stir in the ground ginger, ground paprika, ground cayenne pepper, salt, and pepper. Cook for an additional 5 minutes, allowing the flavors to meld together. Remove from heat and let the filling cool.
4. 4.
   Preheat the oven to 180°C (350°F).
5. 5.
   Divide the dough into two equal portions. Roll out one portion into a rectangular shape, approximately 1/4 inch thick.
6. 6.
   Spread half of the cooled filling evenly over the rolled-out dough, leaving a small border around the edges.
7. 7.
   Roll the dough tightly, starting from one of the longer sides, to form a log. Repeat the process with the remaining dough and filling.
8. 8.
   Place the two logs on a baking sheet lined with parchment paper. Brush the tops with a beaten egg for a golden finish.
9. 9.
   Bake in the preheated oven for 30-35 minutes, or until the pastry turns golden brown.
10. 10.
    Remove from the oven and let it cool for a few minutes before slicing into individual servings.
11. 11.
    Serve warm and enjoy the delicious fusion of Polish and Cameroonian flavors.

Treat your ingredients with care...

• Plantain — Make sure to use ripe plantains for a sweeter flavor and easier mashing.

Tips & Tricks

• If you prefer a spicier filling, increase the amount of cayenne pepper according to your taste.
• Serve the Cameroonian-inspired Kołocz śląski with a side of spicy tomato sauce for an extra kick.
• You can also experiment with different fillings, such as chicken or vegetarian options, to suit your dietary preferences.
• Leftover slices can be reheated in the oven for a few minutes to regain their crispiness.
• This dish is perfect for sharing at gatherings or as a unique addition to a brunch menu.

Serving advice

Serve the Cameroonian-inspired Kołocz śląski warm as a main dish or as a delightful snack. It pairs well with a fresh green salad or a side of steamed vegetables for a balanced meal.

Presentation advice

To enhance the presentation, sprinkle some chopped fresh herbs, such as parsley or cilantro, over the sliced Kołocz śląski. This adds a pop of color and freshness to the dish.