Recette Ivoirienne | TRA TRA : beignets sucrés ivoiriens

Mix corn flour with water in a bowl until smooth.

Add salt and sugar to the mixture and stir well.

Heat palm oil in a large skillet over medium heat.

Add chopped onion, bell pepper, and garlic; sauté until fragrant, about 3-4 minutes.

Stir in diced chicken and cook until browned, about 5-7 minutes.

Add chopped tomato, ginger, and black pepper; cook for another 3-4 minutes.

In a separate pot, bring water to a boil and add the corn flour mixture.

Stir continuously until the mixture thickens and pulls away from the sides, about 5-10 minutes.

Fold in chopped cabbage and carrot into the corn mixture.

Transfer the mixture to a serving dish and create a well in the center.

Pour the chicken and vegetable mixture into the well.

Garnish with chopped scallions before serving.

Serve warm with additional palm oil if desired.

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