It is a fact that 1 out of 4 countries on this planet is an island! That is the conclusion that I just came to as I was going through the countries we still had to travel to.
Indeed, out of the 196 countries that we are traveling to, there are 49 island nations. Sao Tome and Principe is one of those nations. It consists of two main islands : Sao Tome… and Principe… You probably guessed…
This country is the smallest Portuguese speaking country in the world. It is also the second smallest country in Africa after the Seychelles, a country that we took you to with a recipe very similar to the recipe I am chose to talk about today. Some would say that I procrastinated… others would say that I dodged Africa again with a dessert of Portuguese and Brazilian flavors rather than African. Yes, you probably know by now if you have been following us, we have yet to fully embrace African cuisine, but we’re getting there… well OK, it’s not like we have the choice this week as it is the continent where we have the most countries to still travel to.
Sao Tome and Principe is located off the coast of Gabon in the Gulf of Guinea, about 200 miles from the coast. The islands were uninhabited until their discovery by the Portuguese in the late fifteenth century. As Portugal wanted to colonize these new uninhabited islands without risking Portuguese lives, the King expelled 2,000 Jewish children whose family had earlier fled the Spanish Inquisition to find refuge in Portugal. Only 600 of them were still alive a year later.
The cuisine of Sao Tome and Principe is obviously influenced by Portuguese cuisine. Most recipes are either Portuguese or Brazilian such as canjica, a dessert based on typical Brazilian corn, which is similar to hominy and I would definitely try to make on my next virtual stop in these islands… if I can find this ingredient. I only had canned hominy and not dry in my kitchen’s “secret cave”.
Regarding our recipe of the day, this is a dessert that is also found in Brazil under the same sweet name of sonhos de banana, or banana dreams in Portuguese. No comment here, everyone can dream about what he wants!
Fairly standard donuts in their composition and cooking method except the fact that there is crushed ripe banana in the batter. Those donuts traditionally have a more rounded shape and are smoother… however, you will notice in my pictures that I opted for the more “homemade” look, we shall say. I just thought it was more traditional. I should have paid attention to the pictures of these banana dreams on the web. The donuts are also traditionally dusted with cinnamon sugar. Except cinnamon is not allowed to enter my home as I simply hate it. This is really the only ingredient.
These sweets definitely brought happiness last weekend. The sonhos de bananas were eaten by the whole family. Yes, it’s fat and greasy. But the plan is to start the diet tomorrow , right?
- 4 bananas , peeled
- 2 tablespoons sugar
- 1 cup flour
- ½ cup milk
- 1 egg
- Cinnamon sugar
- Oil (for frying)
- Mash the bananas with a fork and mix with the sugar and flour.
- Whisk together milk and egg then stir in the banana mixture to form a batter.
Heat oil in a deep fryer or saucepan to 350F/180C.
- Pour batter a tablespoon at a time into hot oil and fry for about 5 minutes, turning halfway through cooking, until the donuts are golden brown.
- Drain on paper towels and serve dusted with cinnamon sugar .