Cameroonian Mavragani Bread

Ingredients

In this Cameroonian adaptation of Mavragani Bread, we incorporate traditional Cameroonian spices and ingredients to infuse the bread with the flavors of the target cuisine. The original Greek recipe is modified by replacing certain ingredients with Cameroonian alternatives, such as using local spices and herbs instead of Greek ones. This adaptation adds a unique twist to the bread, creating a fusion of Greek and Cameroonian flavors. We alse have the original recipe for Mavragani Bread, so you can check it out.

• 3 cups (360g) all-purpose flour 3 cups (360g) all-purpose flour
• 2 teaspoons (10g) active dry yeast 2 teaspoons (10g) active dry yeast
• 1 teaspoon (5g) salt 1 teaspoon (5g) salt
• 1 tablespoon (15g) sugar 1 tablespoon (15g) sugar
• 1 cup (240ml) warm water 1 cup (240ml) warm water
• 1/4 cup (60ml) palm oil 1/4 cup (60ml) palm oil
• 1 tablespoon (15g) ground crayfish 1 tablespoon (15g) ground crayfish
• 1 teaspoon (5g) ground Cameroon pepper 1 teaspoon (5g) ground Cameroon pepper
• 1 tablespoon (15g) chopped fresh parsley 1 tablespoon (15g) chopped fresh parsley
• 1 tablespoon (15g) chopped fresh basil 1 tablespoon (15g) chopped fresh basil

Nutrition

• Calories (kcal / KJ): 220 kcal / 920 KJ
• Fat (total, saturated): 8g, 2g
• Carbohydrates (total, sugars): 32g, 2g
• Protein: 5g
• Fiber: 2g
• Salt: 1g

Preparation

1. 1.
   In a large mixing bowl, combine the flour, yeast, salt, and sugar.
2. 2.
   Gradually add warm water and palm oil to the dry ingredients. Mix well until a dough forms.
3. 3.
   Knead the dough on a lightly floured surface for about 5-7 minutes, until it becomes smooth and elastic.
4. 4.
   Place the dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for about 1 hour, or until it doubles in size.
5. 5.
   Punch down the dough and knead in the ground crayfish, Cameroon pepper, parsley, and basil until well incorporated.
6. 6.
   Shape the dough into a loaf and place it on a greased baking sheet.
7. 7.
   Cover the loaf with a kitchen towel and let it rise for another 30 minutes.
8. 8.
   Preheat the oven to 180°C (350°F).
9. 9.
   Bake the bread for 25-30 minutes, or until it turns golden brown and sounds hollow when tapped on the bottom.
10. 10.
    Remove the bread from the oven and let it cool on a wire rack before slicing and serving.

Treat your ingredients with care...

• Palm oil — Make sure to use pure palm oil without any additives for the authentic Cameroonian flavor.
• Ground crayfish — If ground crayfish is not available, you can substitute it with dried shrimp or omit it altogether for a vegetarian version.
• Cameroon pepper — Adjust the amount of pepper according to your spice preference. You can also substitute it with cayenne pepper for a milder flavor.
• Fresh parsley and basil — If fresh herbs are not available, you can use dried herbs instead. However, fresh herbs will provide a more vibrant flavor.

Tips & Tricks

• For a richer flavor, you can add chopped onions and garlic to the dough.
• Serve the bread warm with a side of spicy tomato sauce or peanut soup for an authentic Cameroonian experience.
• If you prefer a softer crust, brush the loaf with melted butter immediately after removing it from the oven.
• Experiment with different herbs and spices to customize the flavor of the bread to your liking.
• This bread is best enjoyed fresh on the day it is baked, but you can store it in an airtight container for up to 2 days.

Serving advice

Serve the Cameroonian Mavragani Bread as a side dish with stews, soups, or grilled meats. It can also be enjoyed on its own as a snack or breakfast bread.

Presentation advice

To enhance the presentation, sprinkle some chopped fresh herbs on top of the bread before baking. This will add a pop of color and make the loaf more visually appealing.