CHILA
ZANZIBAR
Another Ramadan specialty, chila is a fluffy pancake with one side smooth and the other pockmarked with a thousand and one holes, not unlike anjero (Somali Pancakes). These chila are savory and slightly spicy, but they can also be made sweet, depending on the occasion. If you want to make it sweet, omit the spices and herbs and use ¼ cup (50 g) raw cane sugar instead. You can make chila with either chickpea flour or by soaking rice then grinding it; I give both formulas below (both versions are gluten-free). Obviously, the chickpea flour is the quicker one but it is worth trying the rice flour one, too. The ingredients for each version may be different but the method remains the same. Serve as a side to curries or stews, or serve for breakfast with coconut cream or butter and honey.
MAKES FOUR 8-INCH (20 CM) PANCAKES
FOR THE CHICKPEA FLOUR CHILA
2 cups (175 g) chickpea flour
1 teaspoon instant (fast-acting) yeast
¼ teaspoon cayenne pepper
¼ teaspoon ground turmeric
½ teaspoon fine sea salt
FOR THE RICE FLOUR CHILA
1 cup (200 g) long-grain rice, soaked overnight
1 packet (7g/2¼ teaspoons) instant (fast-acting) yeast
¼ cup (50 g) superfine sugar
1¼ cups (310 ml) coconut cream
½ teaspoon ground cardamom
TO FINISH
Vegetable oil, for frying the pancakes
1. To make the chickpea flour chila: Mix the chickpea flour, yeast, spices, and salt in a bowl. Add ½ cup (125 ml) water and mix until you have a smooth batter. Cover with plastic wrap and let sit for 1 hour.
2. To make the rice flour chila: Drain the rice and put in a food processor. Add the yeast, sugar, coconut cream, and cardamom and process until you have a smooth batter. Transfer to a bowl. Cover with plastic wrap and let sit for 1 hour.
3. To make the pancakes: Brush a nonstick skillet with a little vegetable oil and place over medium-high heat. Pour a ladleful and a half of batter in the pan and look out for the bubbles starting to pop up on the side. As soon as they do, reduce the heat, cover the pan, and cook for about 10 minutes, or until the top is completely pockmarked with tiny holes and the bottom is golden brown. Remove the pancake to a plate and make the others. Serve warm.