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AMALA CRACKERS WITH ONIONS GALORE

I like using dried yam flour for creating crackers and dumplings as well as amala (see here) although it can have a bitter aftertaste so it’s important to season well with a contrasting flavour. The flour changes from off-white to mink-brown when mixed with a liquid, which makes a great colour for crackers. These are slightly more effort than their store-bought alternatives, but they’re totally worth it. Although simple, they’re very moreish, and the onion topping is the perfect accompaniment.

PREP TIME: 25 MINS PLUS COOLING TIME

COOKING TIME: 25 MINS

MAKES: 12–16

200g dried yam flour

1 tsp onion granules

1/2 tsp dried thyme

1/2 tsp salt

1 tbsp coconut oil, melted

1 large egg

coarse sea salt, for sprinkling

FOR THE ONION TOPPING

2 tbsp groundnut oil

1 white onion, finely sliced

1 red onion, finely sliced

1 shallot, finely chopped

2 garlic cloves, finely chopped

1 tsp ground ginger

1 tsp turmeric

2 tsp carob powder

1 Scotch bonnet chilli, deseeded (if preferred) and chopped

Preheat the oven to 180°C/Gas 4.

In a large bowl, combine the yam flour, onion granules, thyme and salt. In a small bowl, whisk together the melted coconut oil, egg and 1 tsp water. Stir the egg mix into the yam flour until well combined and then, using your hands, bring the mixture together to form a slightly wet, sticky dough.

Cut two large sheets of baking paper and sandwich the dough between them. Using a rolling pin, roll out the dough to 2mm thick. Carefully remove the top layer of paper and cut the dough into rectangles measuring about 8 x 5cm. Discard the scrap edges and sprinkle the crackers with some coarse sea salt.

Transfer the entire baking paper sheet to a baking tray and bake in the preheated oven for about 12 minutes until crisp. Take the crackers out of the oven and leave to cool for 30 minutes.

While the crackers are baking, heat the groundnut oil in a frying pan over a medium heat. Add the onions, shallot and garlic and fry for 10 minutes until they are soft before adding the ginger, turmeric and carob powder. Add the Scotch bonnet to the pan, stir, and cook for a final minute before removing from the heat. Cover with a lid to keep warm.

Once the crackers are cooled, separate each rectangle and spread with the onion topping to serve.