‘Saka Saka’ is just one of the names for the cassava leaf dish that is a staple across the African continent. However, learning about the African culinary domain doesn’t have to start there. Why not begin your gastronomic adventure with one of these super simple snacks? 

Allokos

Serves 6 | Prep 10 mins | Cook 20 mins

• 6 very ripe plantain bananas
• Salt
• Oil for deep-frying

Peel the plantain bananas and cut them into rounds (you don’t need to scrape any bitter parts from very ripe bananas). Season the bananas with salt.

Deep-fry the banana rounds in the hot oil for 2–3 minutes until both sides are golden.

Drain on paper towel and serve hot as a snack or as a side for grilled meat or fish.

Chef’s tip: The more black patches there are on a plantain banana, the sweeter it will be. The best places to find plantain bananas are African, Indian or Asian grocery stores.

Banana fritters

Makes 25-30 | Prep 20 mins + 1 hour resting time| Cook 30 mins

• 6 very ripe bananas
• 60g plain (all-purpose) flour
• 60g fine cornmeal
• 1 pinch salt
• 1/4 cup (60ml) lukewarm milk
• 6g baker’s yeast
• Oil for deep-frying

Peel and cut the bananas into pieces. Place them in a bowl and mash using a fork or rolling pin.

Add the flour, cornmeal and salt and mix until combined.

Mix the warmed milk and yeast in a bowl. Mix the yeast mixture into the banana mixture. Cover the bowl and leave the dough to ferment in a warm place for 1 hour.

Knock down the dough to remove the gas formed by the yeast.

In a deep-fryer, heat the oil to 170-180°C. Using a spoon, make balls of dough and drop them into the hot oil. Cook until golden all over. Drain the fritters on paper towel.

Serve the fritters hot, dusted with icing sugar or drizzled with melted chocolate.

Chef’s tip: These fritters can be eaten as a sweet snack dusted with icing sugar or with vanilla ice cream, or as a savoury snack with spicy sauce. It’s important to maintain the oil between 170°C and 180°C so the fritters don’t absorb too much oil. If you don’t have a deep-fryer, use a deep heavy-based pot instead.

Peanut friands

Makes 20 | Prep 20 mins | Cook 15 mins

• 2/3 cup (100g) roasted peanuts
• 200g butter
• 2 Tbsp peanut butter
• 6 egg whites
• 200g icing sugar, plus extra for dusting
• 80g plain (all-purpose) flour
• 1 Tbsp crushed roasted peanuts

Preheat the oven to 180°C. Grease a friand tin.

In a food processor, blend the roasted peanuts to a fine powder.

Melt the butter in a small pot and cook until it is lightly browned but not burnt. Add the peanut butter and leave to cool.

Beat the egg whites and icing sugar in a bowl until firm peaks form. Gently add the flour, a little at a time, then add the peanut powder and the butter mixture. Gently fold together, being careful not to

deflate the egg whites.

Spoon the batter into the friand tin and sprinkle the crushed peanuts over the top. Place in the oven and bake for 15 minutes.

Serve the friands warm, dusted with icing sugar.

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