Botswana-style Rosquillas

Ingredients

In this adaptation, the traditional Spanish Rosquillas de Santa Clara are transformed into a savory delight by incorporating Botswana flavors. The original sweet version is replaced with a spiced dough made from a combination of maize meal and wheat flour. The addition of local spices like coriander, cumin, and paprika infuses the dish with the vibrant flavors of Botswana. This adaptation embraces the culinary traditions of both Spain and Botswana, resulting in a unique and delicious fusion. We alse have the original recipe for Rosquillas de Santa Clara, so you can check it out.

• 1 cup (120g) maize meal 1 cup (120g) maize meal
• 1 cup (120g) wheat flour 1 cup (120g) wheat flour
• 1 teaspoon baking powder 1 teaspoon baking powder
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 teaspoon black pepper 1/4 teaspoon black pepper
• 1/4 cup (60ml) vegetable oil 1/4 cup (60ml) vegetable oil
• 1/2 cup (120ml) water 1/2 cup (120ml) water
• Oil, for frying Oil, for frying

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 40g, 1g
• Protein: 5g
• Fiber: 3g
• Salt: 0.6g

Preparation

1. 1.
   In a large mixing bowl, combine the maize meal, wheat flour, baking powder, ground coriander, ground cumin, paprika, salt, and black pepper.
2. 2.
   Add the vegetable oil to the dry ingredients and mix well until the mixture resembles coarse crumbs.
3. 3.
   Gradually add water to the mixture, kneading until a smooth dough forms. If the dough is too dry, add a little more water.
4. 4.
   Divide the dough into small portions and roll each portion into a thin rope.
5. 5.
   Join the ends of each rope to form a ring shape, pressing them together gently to seal.
6. 6.
   Heat oil in a deep pan or pot for frying. The oil should be hot but not smoking.
7. 7.
   Carefully place the Rosquillas in the hot oil and fry until golden brown, turning them occasionally to ensure even cooking.
8. 8.
   Once cooked, remove the Rosquillas from the oil and drain on a paper towel to remove excess oil.
9. 9.
   Serve warm as a snack or appetizer.

Treat your ingredients with care...

• Maize meal — Make sure to use fine maize meal for a smoother texture in the dough.
• Ground coriander — For the best flavor, use freshly ground coriander seeds.
• Vegetable oil — Choose a neutral-flavored oil with a high smoke point for frying, such as canola or sunflower oil.

Tips & Tricks

• To enhance the flavor, you can add finely chopped onions or garlic to the dough mixture.
• Experiment with different spices to customize the flavor profile according to your preference.
• Serve the Rosquillas with a spicy tomato chutney or a tangy yogurt dip for an extra burst of flavor.
• If you prefer a lighter version, you can bake the Rosquillas instead of frying them. Preheat the oven to 180°C (350°F) and bake for 15-20 minutes until golden brown.

Serving advice

Serve the Botswana-style Rosquillas warm as a snack or appetizer. They are perfect for sharing with friends and family on special occasions or as a delightful addition to any meal.

Presentation advice

Arrange the golden-brown Rosquillas on a platter and garnish with fresh herbs like cilantro or parsley for a pop of color. Serve them alongside the suggested side dishes and drinks for a complete Botswana culinary experience.