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My Rustic Plant-Based Triple BA Sweet Potato Flour Pie

Rustic Triple Ba Sweet Potato Flour Pie
Rustic Triple Ba Sweet Potato Flour Pie

 

 

Ma tarte rustique triple BA à la farine de patate douce

 

La tarte rustique, 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 *.

 

Rustic Triple Ba Sweet Potato Flour Pie
Rustic Triple Ba Sweet Potato Flour Pie

 

Ma tarte rustique triple BA à la farine de patate douce

For 6 people

Preparation 30 minutes

Baking 35 minutes

 

 

Les ingrédients

– 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), pour former un disque (diamètre 30 to 35 cm) de pâte d’une épaisseur de 5 mm environ

 

Rustic Triple Ba Sweet Potato Flour Pie
Rustic Triple Ba Sweet Potato Flour Pie

 

 

 

 

 

 

 

 

La tarte

Préchauffer le four à 220° C.

Disposer les rondelles d’une banane en rosace sur le disque de pâte, plus une poignée de rhubarbe et saupoudrer de sucre de canne

Rabattre délicatement les bords de la pâte vers le centre de la tarte

– Bake for 35 minutes

Rustic Triple Ba Sweet Potato Flour Pie
Rustic Triple Ba Sweet Potato Flour Pie

La compotée de rhubarbe et banane

Laver, peler la rhubarbe, la découper en petits dés (book 1 poignée pour le dessus de la tarte)

Mettre la rhubarbe dans une casserole avec 6 cuillères à soupe d’eau. Laisser réduire pendant environ 15 minutes à feu moyen en remuant de temps en temps. 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

 

Rustic Triple Ba Sweet Potato Flour Pie
Rustic Triple Ba Sweet Potato Flour Pie
Rustic Triple Ba Sweet Potato Flour Pie
Rustic Triple Ba Sweet Potato Flour Pie

 

 

 

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. C’est une épice qui avec l’arbre à ail et son fruit la rondelle, l’essèssè (4 sides) et le djansan, est la vedette des grillades, potées, papillotes, 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. La graine est la partie de la plante la plus utilisée. Les graines à saveur piquante et à odeur aromatique, condimentaires et stimulantes, s’utilisent sèches (préalablement brûlées ou grillées) comme condiment dans la confection de plusieurs mets camerounais (sauce jaune, pepe soup, mbôngô djobi, etc.). Les graines ont également des propriétés médicinales. Elles font partie des produits entrant dans le traitement des fièvres. Elles s’utilisent également pour soulager de la constipation et des migraines et servent à combattre les poux. 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

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