Rice Today vol. 14, no. 2 Home-made noodles from Ghana
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33 Rice TodayApril-June 20 15 R R A M A N , A F R I C A R I C E ( 4 ) What’ s cook ing? byMs. Lynda Hagan Ingredients • 250 grams rice flour • 250 grams wheat flour • 165 grams egg whites • 25 grams xanthan gum • 10 grams salt • 200 milliliters water (add a pinch of food coloring) • 25 mL or 5 tsp cooking oil Directions Preparing the noodles(one or two days before cooking the noodles) • Mix rice and wheat flours, xanthan gum, and salt in a bowl. • Add egg whites and cooking oil, and mix well. • Gradually pour 200 mL of water into the flour mixture and mix it with a fork or your fingertips to form a soft dough. Place the dough on a lightly-floured work surface and knead for about 5 minutes until smooth and elastic. Set it aside for 20 minutes. Home-made noodles from Ghana • Knead dough once more and pass the dough through the noodle extruder. If a noodle extruder is not available, loosely roll the dough on a rolling pin and cut the dough into strips of desired width. • Sprinkle flour on a tray and carefully unfold the strands in the tray. • Dry the noodles in the sun for one day. • Store dried noodles in an airtight container at room temperature. Cooking the noodles • Boil abo ut half a liter of w ater in a pot. Add a little salt and oil. • Add 100 grams of noodles, cover the pot, and let the noodles simmer for 5 minutes or until they are soft. Test the noodles frequently because they become mushy if overcooked . • Drain the noodles using a colander . • Rinse the noodles under cold water to stop the cooking. Drain once more. • Serve warm rice noodles with any sauce of your choice W ith increasing urbanization, the demand for convenience foods such as rice preparations is rising in Africa. Tasty and innovative uses of rice, such as for rice noodles, can promote rural enterprises and raise i ncome , especially for women processors. Ms. Lynda Hagan, research assistant at the Food Research Institute (FRI) in Ghana, has devel oped a rec ipe for noodles using rice and wheat our as part of an eort to develop and promote higher value rice-based products. The rice-our noodle is a variation of t he wheat- our noodle generally imported from Asia into Africa. Joyce Agbezudor , a technical assistant at FRI, demonstrates how to prepare home-made rice noodles. Bon appétit!Watch Ms. Agbezudor prepare the home-made rice noodles in a 5-minute video on YouTube at http://goo.gl/xZFG9y. Ms. Agbezudor, technical assistant at FRI in Ghana, shows how to make rice noodles. Recipe by Ms. Lynda Hagan, research assistant at FRI. Noodle extruder
Rice Today vol. 14, no. 2 Home-made noodles from Ghana
