Flagstaff House through traffic yesterday: this is the presidential palace in Accra, renamed last year to Jubilee House. February is still a pantry challenge month for me, but I must confess, I am getting very bored of pasta variations and mystery soups from the freezer. Tonight we are watching Bohemian Rhapsody as Oscar countdown, so time for some cake. After defrosting the chest freezer yesterday, I had some frozen bananas, some cream cheese, and some damp chocolate biscotti. Those had I put in the freezer to save them from the ants, but they had become rather damp, though still edible. Hmmmm, maybe a banana cream pie with biscotti base? No, cream is really expensive in Accra, so banana bread it was. Cream cheese survives freezing but was also not improved, so I dolloped that in as well. The crème fraîche was well over best before date, but tasted fine.
I even did a freezer inventory while defrosting: lots of chicken, lots of parmesan and grana padano, several bags of icy sliced leeks, some pesto and even some crumpets and muffins from Christmas. And Tuscan pâté from last July! This is a shared freezer between three of us, so we corralled each items into different bags, which should help navigate the frozen depths better.
We are following the elections in Nigeria and Senegal this weekend. Ghana has elections late next year, and things are already heating up. NDC is the main opposition party, NPP is currently in power. Elections were relatively peaceful in 2016, we hope that continues.
It is also still mango season! There is a lady with a fruit stand near our office, normally she makes fruit salad but I get a special mango-only order. Do I want a five, seven or eight cedi mango? (1 USD=5.27 cedi, from 3.8 cedi to the dollar when we arrived.) It is a small luxury, getting my takeway mango these weeks while mangoes are still good.
Use it up banana bread with chocolate biscotti filling
60 gr butter softened
85 gr white sugar
2 medium eggs
240 g mashed bananas (about 4 small ones), peeled
200 ml crème fraîche (or 1/2 cup sour cream)
1 cup plain white wheat flour
1/2 cup wholewheat flour
1 tsp. baking soda
1/2 tsp salt
1 tsp vanilla sugar
1 tsp cinnamon
120 gr chocolate biscotti, crumbled
100 gr cream cheese
Cream butter with sugar. Add eggs and whisk, then add mashed bananas and sour cream. Add dry ingredients: flour, baking soda, vanilla sugar and salt.
Pour half the batter in a loaf pan (buttered, with parchment paper in base). Crumble the chocolate biscotti over the batter, then spoon over the cream cheese. Finally, pour over the rest of the batter and smooth it out in loaf pan. Bake in the middle of the oven at 200C for 50 minutes. Test with a wooden cake test stick or chopstick that the cake is baked through (no raw batter if you poke through it). Cool for 15-20 minutes (well, it is 33C here, your kitchen is probably cooler), then turn the loaf out onto a cooking rack. Enjoy with the movie of your choice!
Note: we have very sweet bananas here, so you might need more sugar.