KAKRO?

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Chef Zoe Sharpe's Kakro (Banana Fritters)

Kakro are dessert fritters, and are eaten all over Africa. Bananas are native to Africa, and were introduced to America by a Spanish monk in 1516, when Friar Tomas de Berlenga planted bananas on the island of Hispaniola. Kakro is even tastier when served with a pineapple and coconut salsa of my own concoction. Any fruit will do, and mangos and papayas work fine, too.

Ingredients:

1 cup coarse corn meal
6 overripe bananas
1 1/2 tsp ginger powder
Vegetable oil for frying
Mash bananas and fold in the cornmeal.
Directions:

Mix in some warm water to make it of a consistency which will allow it to be dropped into the hot oil. Allow mixture to settle for a few moments.

Heat oil and add the ginger powder to it. Deep-fry small scoops of the mixture, frying up to eight at a time. Serve hot or cold.