Page 93 - Msingi Afrika Magazine Issue 9

AFRIKAN FOODS

Its nutritional profile says a lot. Kalantika contains protein, carbohydrates, fats, calcium, magnesium, potassium, zing,
iron, phosphorous, vitamin A, C, B1, B2, B3, B6, D, E, K, folate, and folic acid. This is an easy dish and is popular
both as a quick make-at-home dish or a street food.
Next time you’re in Algeria, you know what to try.

Ingredients
2 cups chickpea flour
2 eggs
1/3 cup vegetable oil

4 cups water
2 tsp salt
¼ tsp black pepper
1 tbsp baking powder
1 tbsp cumin powder and more for sprinkling
Harissa for serving or your favorite hot sauce

Instructions

In a large bowl, whisk the chickpea flour,baking powder, eggs, oil, salt, pepper, cumin and water. Whisk for
about 5 minutes or until smooth. The batter is fluid just like the batter for making crepes.

Pour in a slightly buttered pan, round or rectangular and bake in a 400 °F preheated oven for about 30
minutes. You can also choose to brown the top under a broiler for the last few minutes, if you like.

Sprinkle with cumin to your liking, drizzle with olive oil and serve hot with a French baguette or any other
type of bread and Harissa or your favorite hot sauce.

Enjoy!

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