Poloo; fried coconut dough, a popular street snack in Ghana.
I prefer to call it fried coconut dough. It is a bit crispy on the outside, flaky on the inside.
I asked my sister to describe poloo and she said, fried biscuits!
Meaning: I wish I could figure out why the name POWLOW.
Origin: Fantes. I recently learnt poloo is originally from the fante region. No wonder it is fried. My fante people and hot oil, trust us.
What it is? : Fried coconut dough. OK, it is a mixture of bread flour sugar and freshly grated coconut fruit which is fried.
Texture: Flaky
Aroma: Slightly toasted coconut aroma.
Tastes sweet and coconutty.
Whatever description it is, poloo is a nice treat for coconut lovers and fried dough lovers around here.
Not forgetting, it is nice when eating warm.
Poloo
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings: 12 bars
Author: Marianjules| BiscuitsandLadles
Ingredients
- 1matured coconut fruitAKA kube dwe
- 1 1/2- 2 cups/180g-240g bread flour
- 1/4 cup/50ggranulated sugar
- 1/4teaspoonsalt
- Pinchofnut meg
- Ordorless oil for frying
Instructions
Crack and open coconut fruit and remove from shells. Wash coconut fruit. Using a food processor or blender, pulse coconuts into fine bits.
Add in sugar, salt and nut meg and blend together. Add in flour, starting with 180g, adding more as needed. Dough should be slightly tough and not sticky.
Lightly dust a surface with flour. Using a rolling pin, roll dough into about 1/4 inch thickness. ( I normally roll in a square shape, about 8 by 8 inches). Cut dough into desired size.
Heat oil in a deep fryer. When hot, fry poloo dough till it is golden brown.
Recipe Notes
You can test oil is hot by putting in a wooden ladle. If the oil bubbles around it, poloo is ready to be fried. I normally use 1/4 cup sugar for poloo, if you want it sweet, you can increase to 1/3 cup or 1/2 cup sugar. You do not need to add water when mixing. Fresh coconut has water which easily binds everything together.
