Mofo Anana (Madagascan Watercress Fritters)

Name: Mofo Anana (Madagascan Watercress Fritters)
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Ingredients: 220 grams All-Purpose Flour; 500 milliliters lukewarm water; 1 handful Watercress; 1½ teaspoons Salt; 1 pinch Black Pepper; 500 milliliters frying oil; 100 grams Peanut Butter; 1 Tomato; 1 Red Onion; 150 milliliters Coconut Milk; 1 teaspoon Soy Sauce; 1 Chili Flakes

1 hrs 15 min·235 ViewsTranslated

Narindra

63 Recipes

A traditional Madagascan fried street food. Super crispy and served with a creamy peanut sauce.

Allergens

Vegan

Vegetarian

Pescatarian

Halal

Lactose-Free

2,201kcal

5 Portions · 1,591 g

Protein

55 g

Carbohydrates

188 g

Fat

129 g

Fiber

31 g

German Food Composition Database (BLS) – the German national nutrient database.
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All-Purpose Flour220 grams
lukewarm water500 milliliters
Watercress1 handful
Salt1½ teaspoons
Black Pepper1 pinch
frying oil500 milliliters
Peanut Butter100 grams
Tomato1
Red Onion1
Coconut Milk150 milliliters
Soy Sauce1 teaspoon
Chili Flakes1

Ingredient Preparation

1
Wash the watercress thoroughly and shake it dry. You can roughly chop it or just pluck the leaves, depending on how you like it.
2
Peel the red onion and cut it into strips. Also wash the tomato and cut it into small pieces.

Preparing the Mofo Anana Batter

3
Put the flour in a large bowl. Add the lukewarm water, 1 teaspoon of salt, and a pinch of pepper. Mix everything well until a smooth batter forms.
4
Fold the prepared watercress into the batter. Make sure it's well distributed.

Frying the Mofo Anana

5
Heat the frying oil in a deep pot or a fryer to about 170-180°C. The oil is hot enough when a small drop of batter immediately forms bubbles and rises to the surface.
6
Scoop up some batter with a spoon and carefully drop it into the hot oil. Fry the fritters in batches so they don't stick together and the oil temperature doesn't drop too much.
7
Fry the Mofo Anana until golden brown and crispy on each side. Remove them from the oil with a slotted spoon and let them drain on paper towels to remove excess fat.

Preparing the Peanut-Tomato Sauce

8
Heat some oil in a small pan. Add the diced red onion and sauté until soft and slightly fragrant.
9
Add the chopped tomato pieces and sauté briefly until they slightly break down.
10
Add the peanut butter and stir everything well. Let it simmer briefly so the flavors combine.
11
Pour in the coconut milk and stir everything smooth. Season the sauce with a pinch of salt and 1 teaspoon of soy sauce. If you like it spicy, you can also add some chopped chili now.