Guyanese Bara Recipe

Ingredients

1 cup (8 oz) dried yellow split peas, soaked overnight
1 small onion
6 large garlic cloves
4-5 wiri wiri peppers, or 1 Scotch bonnet pepper
8 cups (2 lb) self-rising flour
1 teaspoon salt
½ packet active dry yeast (about 1 ½ teaspoons)
2 scallions, finely chopped
4 tablespoons freshly chopped cilantro, optional
2 oz chopped spinach (about 1 handful)
1 tablespoon ground turmeric
2 tablespoons roasted ground geera (roasted cumin)
6 tablespoons blended seasoning
2 green mangoes
8 cloves garlic, finely chopped
3-4 wiri wiri peppers
2 teaspoons salt
1 tablespoon sugar
Boiling water, as needed
Neutral oil for deep frying
1 cup water
2 teaspoons oil

Instructions

Place the dried split peas in a large bowl and cover with several inches of water. Soak for at least 8 hours or overnight, until the peas have doubled in size and can easily be split in half with your fingernail.

2. Make the blended seasoning

Blend the onion, garlic, and wiri wiri peppers until smooth. Measure out 6 tablespoons for the batter and refrigerate the remaining seasoning for another recipe.

3. Blend the split peas

Drain the soaked peas and transfer them to a blender. Add enough fresh water to cover the peas by about 2 inches. Blend until completely smooth. Pour the mixture into a large mixing bowl.

4. Make the batter

Add the blended seasoning, ground geera, turmeric, yeast, chopped scallions, spinach, and salt to the split pea mixture. Stir well. Gradually mix in the self-rising flour, one cup at a time, until a loose, sticky batter forms.

5. Beat and proof

Using your hand, beat the batter vigorously for 2 to 3 minutes to incorporate air. Cover and let rise for at least 1 hour, or up to 2 hours for best results.

6. Make the mango sour

While the batter rests, peel and slice the mangoes. Place the mango pieces and seed into a saucepan with the garlic, peppers, salt, sugar, and enough water to cover the mango by about 2 inches. Bring to a boil, reduce to a simmer, and cook for 30 minutes, or until the mango is tender. Remove the seed, then blend or whisk until smooth. Return the seed to the pot if desired.

7. Heat the oil

Fill a deep pot or wok with 2 to 3 inches of oil and heat to 350°F (175°C). Test the oil by dropping in a small amount of batter, it should immediately float to the surface.

8. Shape the bara

Stir together 1 cup water and 2 teaspoons oil in a small bowl. Dip your hands into the mixture to prevent sticking. Scoop about 1½ tablespoons of batter into your palm, gently flatten it, and poke a hole through the center with your finger.

9. Fry

Carefully lower the bara into the hot oil. Fry until puffed and lightly golden, about 1 to 2 minutes per side. Flip once and cook the other side until lightly golden. Do not over-brown, as the bara will become firm once cooled.

10. Taste and adjust

Fry one bara first and taste it. If needed, adjust the remaining batter with additional salt or seasoning before frying the rest.

11. Serve

Enjoy warm with mango sour. (alicaspepperpot)