It was an honest attempt. And by that I mean Murph and I discussed it beforehand, bought the flour, and consulted the 'Country Guide: Local food' section recipe.
I think I should have sensed the bad omen when after preheating the oven I realized Joseph, the house helper had left (or permanently keeps) a used roasting pan in the oven. I tried to let the smoke air out, but I'm pretty sure there's a hint of smoky meat-taste in the bread. It wouldn't be all that bad if the flour I used was all-purpose or some version of gluten-y grain flour, but as it turns out, we got the big bag of corn flour that's used to make the ever popular nsima porridge. So, the combination of that, the smoke, and my suspicion that their baking powder is in fact soda made the first attempt gritty, smoky and salty. I was proud of my cast iron makeshift loaf-pan greasing ability though. And somehow I managed to cook it perfectly so it's nice and moist gritty, smoky, salty banana bread.
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