Labouyi Nan Fèy Bannann Recipes

NAN-E BARBARI

Steps:

• For the dough: Mix the olive oil, yeast, sugar, 1 1/2 teaspoons salt and 1 1/2 cups warm water in a large bowl. Add the flour 1 cup at a time and mix using a wooden spoon until the dough is fully incorporated and there are no bits of flour visible, 5 to 10 minutes. The dough will be sticky. Cover the bowl with plastic wrap, place in a draft-free spot and let the dough rise for 1 hour.
• Uncover the dough, transfer it to a well-floured surface and dust the top with 1 tablespoon flour. Flip the dough using a bench scraper and use your hands to shape it into a ball. Cover with a kitchen towel and let it rise for 20 minutes.
• Meanwhile, preheat the oven to 400 degrees F.
• For the glaze: While the oven is heating, mix the flour, baking soda and 1/2 cup water in a small pan. Bring to a simmer and cook, stirring occasionally, until the mixture thickens and reaches the consistency of ketchup, 3 to 5 minutes. Turn off the heat and let it cool to room temperature.
• Transfer the dough to a large baking sheet lined with parchment paper. Spoon the glaze over the dough and use your hands to spread the dough into a roughly 12-by-16-inch oval or rectangle that's about 1 inch thick. Using your fingertips, make rows of indentations on the dough lengthwise to form lines. Sprinkle with the sesame seeds and nigella seeds.
• Bake until the bread is fully cooked and golden on the top, about 25 minutes. Cover loosely with a kitchen towel for 10 minutes before serving.

NAN-E BERENJI

Steps:

• Beat the confectioners' sugar and butter in a large bowl with an electric mixer until creamy. Add the yolks and mix until creamy and smooth, about 1 minute. Add the rosewater and cardamom and mix until combined, about 1 minute.
• Add the rice flour and stir using a rubber spatula until you have a soft dough that's still a bit moist, about 3 minutes. If needed, add more rice flour 1 tablespoon at a time. Transfer the dough to a clean bowl, cover tightly with plastic wrap and refrigerate until firm, 4 to 6 hours.
• Preheat the oven to 325 degrees F and line a baking sheet with parchment paper.
• Scoop 1/2 tablespoon of the dough and roll it into a ball. Place the ball on the prepared baking sheet and gently press it into a 1/2-inch-thick disc. Repeat with the remaining dough, spacing the discs 2 inches apart. Using the edge of a small spoon, gently make a series of curved indentations on top of each disc, radiating out from the center. Sprinkle with sesame seeds (if using).
• Bake until the edges start to lightly brown, 8 to 10 minutes. Let cool on the baking sheet for 10 minutes, then transfer the cookies to a wire rack. The cookies keep, refrigerated in an airtight container, for up to 4 days.

LABOUYI NAN FèY BANNANN

Steps:

• Combine the star anise, cinnamon, ginger and salt with 2 cups water in a medium saucepan and bring to a boil.
• Meanwhile, stir the cornmeal into 3/4 water in a large measuring cup or small bowl to dissolve. Then add the cassava flour and mix until fully incorporated.
• When the ginger mixture is at a boil, reduce to medium heat and slowly add the cornmeal mixture, stirring constantly. Next, add the evaporated milk and sugar, stirring to combine. Add the butter and nutmeg and stir until the butter has melted. The whole process should take 3 to 5 minutes total.
• Finally, add the vanilla, lemon juice and rum, if using. Stir, then let simmer until the labouyi is thick and creamy, about 10 minutes.
• Fold the fruit into the pot of labouyi. Portion and garnish each serving with about 1/2 teaspoon lime zest. Serve warm. Alternatively, smoke the labouyi before serving (see below).
• For charcoal smoking (optional): Prepare a charcoal grill for medium-high heat.
• Spoon about 1/4 cup labouyi onto a fresh banana leaf and wrap it up like you would a present. Secure with baker's string. Place the labouyi pouch on the grill and let heat, turning once halfway through for an even char, for 5 minutes. Unwrap the pouch and enjoy!