Читать книгу Levi Roots’ Reggae Reggae Cookbook - Levi Roots - Страница 15

Makes 12

400g/14oz self-raising flour

1 tsp salt

50g/2oz butter, cut into cubes

400ml/14fl oz vegetable oil

Put the flour and salt into a large bowl, add the butter. Use your hands, rub it in until the mixture forms crumbs. Gradually add most of 250ml/9fl oz water until the mixture comes together to form a ball.

Using your hands, knead the mixture for a few minutes. If the dough is too dry, add a little more water, then continue to knead until a soft dough forms and the bowl is clean.

Heat the oil in a large, deep frying pan.

Divide the dough into 12 pieces. Take each piece of dough and knead until it is stretchy, then roll each one into a smooth ball.

Check to see if the oil is hot enough by taking a tiny piece of the dough and dropping it into the hot oil. If it is just bubbling around the edges, it’s ready.

Meanwhile, shape each ball into a flat cake. Gradually add them in batches to the pan of hot oil. Keep the temperature really low while you fry them. Cook for about 5 minutes, then carefully turn them over when the underside is pale golden and they are starting to look puffy. Fry for a further 5 minutes until they are golden and cooked through. Drain on kitchen paper and serve.