Panisse are fried chickpea flour sticks . I mention this recipe since you can make a similar recipe with polenta and I am sure you can do it with ugali.
Ugali is maize meal and is the staple food of East Africa and other countries on this continent. I have never tried but I am sure you can make panisse with ugali flour.
It does not matter where you look, the recipe for panisse is always the same.
Panisse, a dish of Provencal origin, is easy to make and is eaten as a snack with a nice sprinkle of salt. Also, it is very nice to serve as an accompaniment to a main meat dish.
I like creativity so I have served my panisse with my chili jam.
- 1 litre of water
- 275 gr of chickpea flour – Gram flour is available anywhere in Kenya
- 2 tsps. of oil
- A nice pinch of salt
- In a pot add the water, oil and salt and heat up until very hot but not boiling
- Add the chick pea flour and mix, with a wooden spoon or a strong whisk, for ten minutes until the water evaporates and the mixture is very, very thick
- Spread the mixture 2 cm thick on a lightly oiled baking tray and let it cool. Do not worry if the top of the mixture does not look so pretty it will be smoothed out at the next stage
- Tip the mixture on a working table and cut it the size of super thick fries. Now, you can make professional straight cut if you wish
- Place the panisse sticks in hot oil and cook on all sides. The process takes 3 minutes per batch
- Place on absorbent paper. Serve with a nice sprinkle of salt or as an accompaniment to a dish.