84. Guinea: Puff Puffs

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Guinea has a very tough history! They’ve gone through many struggles over the centuries. Nonetheless they are a very brave nation. During their struggle for independence one of their slogans was: “We prefer poverty in liberty to riches in slavery!” and who can blame them. Freedom is one of the most important basic human rights! But when the French let them have their independence they immediately cut off all financial and physical support which let to a disastrous fall into poverty. After gaining independence from France, Guinea turned to the Sovjet Union for support. The first president introduced a socialist government. Thousands of people were killed or tortured during this time. Today, the country is trying to become a democracy, but the process is not easy. At this moment there is still no light on the horizon for Guinea. The most recent disaster was the Ebola virus which wiped out a chunk of Guinea’s the population.

Schermafbeelding 2016-05-16 om 14.32.54 Things you didn’t know about Guinea:

  • Guinea was a part of the Mali empire between the 13th and the 15th century.
  • Guinea was the first country gaining independence from the French on October 2nd 1958
  • The literacy rate of Guinea is very low.
  • Guinea has a rich musical tradition like other West African countries.

For Guinea I made an African snack called puf puffs. You can compare them with beignets only there is onion in them which strongly seems to work perfectly!!!!OLYMPUS DIGITAL CAMERA

Ingredients: 2 cup of all-purpose flour,, 1 and ½ cup of warm water, 1 tbsp of dry yeast, ½ cup of sugar, 1 tsp of salt, ½ tsp of vanilla extract, 1 tbsp of finely grated onion (optional)

  1. Dissolve the yeast in the water and pour on the flour. Mix it really well .
  2. Add the sugar, salt, vanilla extract and onion. Cover with a napkin and let it rise for at least 2 hours
  3. Heat the oil and use your hand or a spoon to drop the mixture in the oil, fry until each side is brown.
  4. Tips: To get the puff puff right make sure that the batter is not too thick nor too thin. And the also the temperature of the oil is important. The oil should be hot enough but not too hot.

 

 

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