My Rustic Plant-Based Triple BA Sweet Potato Flour Pie

My Rustic Triple BA Pie with Sweet Potato Flour

The rustic pie, I love it. I find it elegantly simple. A tasty aestheticism.
It lends itself to all flavors, both sweet and savory. We loved this splendid vegetable recipe of my own. The gourmet wedding between a beautiful dough that is both soft and crisp , made from sweet potato flour and almond powder, a nice banana and rhubarb compote, pieces of rhubarb, flavored with fresh thyme from the garden. the final touch? A tart sprinkled with baobab and sublimated by a nice pinch of pèbè *.

My Rustic Triple BA Pie with Sweet Potato Flour

For 6 people

Preparation 30 minutes

Baking 35 minutes

Ingredients

– 125 g sweet potato flour

– 1 tbsp grated almond or coconut powder or cooked fonio

– 95 g of warm water

– 3 bananas (dont 2 in the compote)

– 3 tbsp of coconut oil

– 2 rhubarb stalks

– 6 sprigs of thyme (half for the pie, the rest for training

– 1 nice pinch of pèbè *. See below. @zesok, African nutmeg or nutmeg

– 1 pinch of sea salt

The achievement

Dough

– Mix by hand, flour, the water, oil, almond or coconut, pinch of salt, that of pèbè, fresh thyme

– Form a ball of homogeneous and above all flexible dough (add a little water if the dough is brittle)

– Spread out (to lower*) directly on the baking sheet (covered with baking paper) the dough with your hands ( it's easier, believe me), to form a disk (diameter 30 to 35 cm) of dough with a thickness of 5 mm environ

The pie

– Preheat the oven to 220°C.

– Arrange the slices of a banana in a rosette on the disc of dough, plus a handful of rhubarb and sprinkle with cane sugar

– Gently fold the edges of the dough towards the center of the pie

– Bake for 35 minutes

Rhubarb and banana compote

– Laver, peel the rhubarb, cut it into small dice (book 1 handful for the top of the pie)

– Put the rhubarb in a pan with 6 tablespoons of water. Allow to reduce for approx. 15 minutes over medium heat, stirring occasionally. Add the banana, peeled and cut into slices or crushed by hand, plus 2 tbsp of water and 1 lemon juice. Simmer for about 7 minutes. Mix well, book

Gourmet suggestion:

Sprinkle the cold pie with baobab pulp powder, dress it with sprigs of fresh thyme and coat it with a velvet of compote

Tips / Advice / Information / Variants

*To eat sweeter, drizzle with agave syrup and toasted almonds.

*Spread out, using a rolling pin, dough on a floured surface to give it the desired thickness and shape

* The pie can be made with other flour with or without gluten

The Pèbè. It is a spice which with the garlic tree and its fruit the washer, the essèssè (4 sides) and the djansan, is the star of grills, hotpots, foil wrappers, marinades and other delicacies from Cameroon's rich culinary heritage.

Baby, this is the Cameroonian name given to nutmeg from Gabon or African nutmeg. Its aroma and flavor combine wonderfully with the other spices mentioned. I also use it in baking. A gourmet originality.

“(…). Species present in tropical Africa from Sierra Leone to Angola and Uganda, as well as on the islands of the Gulf of Guinea. It is a kind of evergreen humid dense forest, low and medium altitude, sometimes from degraded forest.The seeds are used as a condiment and spice. In Gabon, the fruits are used in traditional pharmacopoeia as a dewormer. The seed is the most used part of the plant.. Seeds with pungent flavor and aromatic odor, condiments and stimulants, are used dry (previously burned or grilled) as a condiment in the preparation of several Cameroonian dishes (yellow sauce, pepe soup, mbôngô djobi, etc.). The seeds also have medicinal properties. They are part of the products used in the treatment of fevers. They are also used to relieve constipation and migraines and are used to fight lice. Finally, these seeds are considered to be "good luck" ; this is what justifies their use in family blessing ceremonies (Vivien and Faure, 1995; Walker et Sillans, 1995); (…) “

Sources

Cameroon's edible forest fruit trees

THE. Eyog Moderate, THE. Ndoye, J. Kengue and A. Awono, Editors

The International Institute of Plant Genetic Resources (IPGRI) is an independent scientific organization of an international character aiming to promote the conservation and deployment in fields and in forests of plant genetic resources for the benefit of present and future generations. He is one of the 15 Future Harvest centers operating under the auspices of the Consultative Group on International Agricultural Research (GCRAI), an association of members from the private and public sectors who support efforts to use cutting-edge science to reduce hunger and poverty, improve diet and health, and to protect the environment. IPGRI is headquartered in Maccarese, near Rome, and Italy, and has regional offices in more than 20 countries around the world.

Nathalie Brigaud Oum

Author the My kitchen imprecise. To buy it,

- Click https://envoleesgourmandes.wixsite.com/envoleesgourmandes/livre

– https://www.bmkparis.com/

– https://www.fnac.com/Mon-impecis-de-cuisine-et-si-la-boulangerie-la-patisserie/a13936767/avis

– Studio Nübya Nancy

https://www.facebook.com/pages/category/Apparel—Clothing/Le-Studio-Nübya-Concept-Store-Ethnique-105573910825674/

- Forum des Halles Fnac

- Fnac de Cergy

- Fnac de Saint-Lazare

- Fnac des Ternes

- Appétit Bookstore

- Travelers library

My services

Chef

Creation of recipes and content

workshops

culinary consultation

Education

Businesses, restaurateurs, educational institutions, communities, special ?

In France or elsewhere in the world ?

Contact

envoleesgourmandes@gmail.com

I hope you