Greetings dear Hive friends! Last month the landlord give a sweet pumpkin to us. Our family didnβt want to eat pumpkin because its not delicious like in Cambodia. I donβt want to eat it but I donβt want to throw it away.
I used a little bit in some of my food, and I see my family only eating it a little bit and try to avoid it, only me eating it. We eat it three times already but there was still more and my family didnβt want to eat it again.
So I have ideas to make taro-pumpkin crackers for everyone. When it's dry we can deep fry it anytime when we want to eat.
We can keep it a long time when they are very dry. This is easy to eat and tasty, everybody wants to eat them a lot. This recipe we can make with any kind of tubers.
π©βπ³ Taro & Pumpkin Crackers (Ital) Recipe πͺ
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Ingredients For Taro
- 2 1/2 cups cooked taro
- 2 cups cassava flour
- 1 tsp black pepper
- 1/2 tsp chili powder
- 3 cloves garlic (grated) or garlic power
- 1 tsp salt
- 3 tbsp brown sugar or to taste
- 5 tbsp water, more or less, just look
- banana leaves for wrapping
Ingredients For Pumpkin
- 2 1/2 cups cooked pumpkin
- 2 cups cassava flour
- 1 tsp black pepper
- 1/2 tsp chili powder
- 3 cloves garlic (grated) or garlic power
- 1 tsp salt
- 3 tbsp brown sugar or taste
- banana leaves for wrapping
Normally, this recipe we use equal amount of vegetables and flour.
Peel taro and pumpkin, then cut them small for boiling or steaming them until cooked.
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After taro is cooked, mash it well, then add salt, pepper, chili powder, sugar, garlic, and stir together. Then add flour and stir it well, then pour water and knead it well. For water just look at it and you know.
ππΌ I only show you how to make taro because itβs the same recipe as pumpkin. We just look at dough if we need to add more water or not. For the pumpkin I donβt add water because after cooked it has water in it already. Normally, taro after cooked it does not have enough water, itβs dry.
The pumpkin here has too much water, so I had to add 1/2 cup flour and little bit more ingredients in this dough, but itβs ok. When I make pumpkin in my country I need to add little bit more water for this recipe but for pumpkin here in Suriname I need to add more flour, because different pumpkins.
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Then I took a banana leaf and paint a little bit oil on it. Then I made dough like that, roll it and close it. After I steam them 20 minutes. This recipe we can make any style we like, but I made only taro and pumpkin. You can make any style you like.
The people in my country like to steam them in plastic because they are easier than banana leaves, but I donβt like plastic. Itβs not good for health and it makes so many problems in our world.
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After steamed, keep them inside until cool and put them in fridge until hard. Do that and it's easy to slice them. If we slice it after steaming itβs so sticky with the knife, itβs not a good idea..
Dry them under the sun if you have a good sun. Do it 8 hours or until dry.
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When we deep fry it we need to stir it a lot and did it fast because it is easy to burn it. Deep fry small numbers, donβt put too many because they become big in the hot oil. This is so fast deep frying, a little time and itβs ready.
They're very crunchy and delicious.
I hope you are well everywhere you are. Have a beautiful day everyone and stay safe π.
π THANKS FOR READING π
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