{"id":4046,"date":"2012-03-05T22:00:34","date_gmt":"2012-03-05T22:00:34","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=4046"},"modified":"2012-03-05T22:00:34","modified_gmt":"2012-03-05T22:00:34","slug":"gebackene-und-gekochte-maisklosse-boodoo-abolo-ghana","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/03\/05\/gebackene-und-gekochte-maisklosse-boodoo-abolo-ghana\/","title":{"rendered":"Gebackene und gekochte Maiskl\u00f6sse (Boodoo, Abolo, Ghana)"},"content":{"rendered":"

Zutaten<\/strong>
\n4 Tassen Maismehlteig
\n1 kleine S\u00fcsskartoffeln
\n80 g Erdn\u00fcsse
\n2\/3 Tasse Weizenmehl
\nButter
\n2\/3 l Wasser (1)
\n2\/3 Priese Salz
\n2\/3 Tasse Wasser (2)
\n2\/3 Tasse Wasser (3)<\/p>\n

Zubereitung<\/strong>
\nDie S\u00fcsskartoffeln reiben, die Erdn\u00fcsse mahlen. Wasser (1) mit Salz zum Kochen bringen. Die H\u00e4lfte des Maismehlteigs mit kaltem Wasser (2) zu einem d\u00fcnnfl\u00fcssigen Brei verr\u00fchren und in das kochende Wasser geben. Unter st\u00e4ndigem R\u00fchren 5 Minuten halbgar kochen. Den \u00fcbrigen, noch rohen Teig mit kaltem Wasser (3) zu einem d\u00fcnnfl\u00fcssigen Brei verr\u00fchren. Zu dem halbgaren Brei geben und k\u00f6cheln, dabei st\u00e4ndig r\u00fchren. Den zunehmend fester werdenden Brei mehrfach mit einem Kochl\u00f6ffel gegen die Topfwand dr\u00fccken. S\u00fcsskartoffeln und Erdn\u00fcsse zugeben. Das Weizenmehl, etwas Salz und, wenn n\u00f6tig, etwas Wasser beif\u00fcgen. Unter st\u00e4ndigem R\u00fchren weitere 10 Minuten k\u00f6cheln, bis eine feste, klossartige Masse entsteht. Abk\u00fchlen lassen. Aluminiumfolie auf Bl\u00e4tter in der Gr\u00f6sse eines Briefbogens zuschneiden und mit Butter einfetten. Den Teigkloss rollen und in St\u00fccke aufteilen. Diese in Folie wickeln und im auf 200 \u00b0C vorgeheizten Ofen 25 Minuten backen.
\nVor dem Servieren abk\u00fchlen lassen.<\/p>\n","protected":false},"excerpt":{"rendered":"

Zutaten 4 Tassen Maismehlteig 1 kleine S\u00fcsskartoffeln 80 g Erdn\u00fcsse 2\/3 Tasse Weizenmehl Butter 2\/3 l Wasser (1) 2\/3 Priese Salz 2\/3 Tasse Wasser (2) 2\/3 Tasse Wasser (3) Zubereitung Die S\u00fcsskartoffeln reiben, die Erdn\u00fcsse mahlen. Wasser (1) mit Salz zum Kochen bringen. Die H\u00e4lfte des Maismehlteigs mit kaltem Wasser (2) zu einem d\u00fcnnfl\u00fcssigen Brei … <\/p>\n

Weiterlesen<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_crdt_document":"","_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2},"jetpack_post_was_ever_published":false},"categories":[18],"tags":[394],"class_list":["post-4046","post","type-post","status-publish","format-standard","hentry","category-gemuse","tag-mais","item-wrap"],"yoast_head":"\nGebackene und gekochte Maiskl\u00f6sse 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Orangenschale fein abreiben, Saft\u2026","rel":"","context":"In "Geb\u00e4ck"","block_context":{"text":"Geb\u00e4ck","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/geback\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]}],"jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts\/4046","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/comments?post=4046"}],"version-history":[{"count":1,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts\/4046\/revisions"}],"predecessor-version":[{"id":4047,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts\/4046\/revisions\/4047"}],"wp:attachment":[{"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/media?parent=4046"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/categories?post=4046"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/tags?post=4046"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}