Saint Lucian Style Rava Bonda

Ingredients

In this Saint Lucian adaptation of Rava Bonda, we incorporate the vibrant flavors of the Caribbean by adding scotch bonnet peppers and fresh herbs. These ingredients give the dish a spicy kick and a refreshing twist. Additionally, we use local spices and seasonings commonly found in Saint Lucian cuisine to enhance the flavor profile and create a unique culinary experience. We alse have the original recipe for Rava bonda, so you can check it out.

• 1 cup (200g) semolina 1 cup (200g) semolina
• 1/4 cup (60ml) yogurt 1/4 cup (60ml) yogurt
• 1/2 cup (120ml) water 1/2 cup (120ml) water
• 1/2 onion, finely chopped 1/2 onion, finely chopped
• 1 scotch bonnet pepper, seeded and finely chopped 1 scotch bonnet pepper, seeded and finely chopped
• 2 tablespoons fresh cilantro, chopped 2 tablespoons fresh cilantro, chopped
• 1 tablespoon fresh thyme leaves 1 tablespoon fresh thyme leaves
• 1 teaspoon ginger paste 1 teaspoon ginger paste
• 1 teaspoon garlic paste 1 teaspoon garlic paste
• 1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
• 1/2 teaspoon cumin seeds 1/2 teaspoon cumin seeds
• 1/2 teaspoon baking soda 1/2 teaspoon baking soda
• Salt to taste Salt to taste
• Oil for deep frying Oil for deep frying

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 3g, 0.5g
• Carbohydrates (total, sugars): 33g, 2g
• Protein: 5g
• Fiber: 2g
• Salt: 0.8g

Preparation

1. 1.
   In a large mixing bowl, combine the semolina, yogurt, and water. Mix well to form a thick batter. Let it rest for 15 minutes.
2. 2.
   Add the chopped onion, scotch bonnet pepper, cilantro, thyme leaves, ginger paste, garlic paste, turmeric powder, cumin seeds, baking soda, and salt to the batter. Mix until all the ingredients are well incorporated.
3. 3.
   Heat oil in a deep frying pan over medium heat.
4. 4.
   Take a small portion of the batter and shape it into a small ball using your hands. Repeat with the remaining batter.
5. 5.
   Carefully drop the bondas into the hot oil and fry until they turn golden brown and crispy. Remove them from the oil using a slotted spoon and drain on a paper towel to remove excess oil.
6. 6.
   Serve the Saint Lucian Rava Bondas hot with your favorite chutney or sauce.

Treat your ingredients with care...

• Semolina — Make sure to use fine semolina for a smoother texture in the bondas.
• Scotch bonnet pepper — Adjust the amount of pepper according to your spice preference. Be cautious as scotch bonnet peppers are very hot.

Tips & Tricks

• For a healthier version, you can bake the bondas in a preheated oven at 180°C (350°F) for 20-25 minutes instead of deep frying.
• Serve the bondas immediately after frying for the best texture and flavor.
• Experiment with different chutneys or sauces to find your favorite accompaniment.

Serving advice

Serve the Saint Lucian Rava Bondas as an appetizer or snack. They are best enjoyed hot and crispy.

Presentation advice

Arrange the bondas on a platter and garnish with fresh cilantro leaves. Serve with a side of chutney or sauce for dipping.