Part of my fascination with food is the connectedness – the discovery of similar techniques, ingredients, recipes, processes across vastly different cultures and cuisines.
Like how poffertjes pans are like Masa ones but with smaller divots.
I made the masa as per normal, and just before frying, added some coconut milk before making my little rice puffs that remind me very much of puff-puff – in smell, and crumpets in texture.
In some pots, I have waterleaf plants blossoming with pretty pink flowers and I really wanted to bring them to the plate, the platter.
The combination of flavours and textures is wow. I loveeeeeee the chewy, softness of the masa, the crunch of the peanuts and the freshness of lime juice. The various peanutty elements – suya, sauce, nuts works beautifully. So beautifully.
It was so yum…
[wpurp-searchable-recipe]Coconut Masa with Suya & Waterleaf Blooms – – – [/wpurp-searchable-recipe]