The Jambo
Restaurant
Sourc: Blog | Autour d’un Café
I fell in love with this restaurant, I definitely love it: decor, dishes, smiles of the waiter, the prices, just everything! I went to Belleville at the beginning of the evening in January to find this restaurant. We wanted to eat something else, something you hardly find outside Paris. No Japanese, no Pakistani ones, go to the center of Africa!
I imagined a colored and natural décor, and you find it ! That was simply beautiful, we just left the Europe to Africa. Moreover we were listening to the album of Khadja Nin. I discovered her most famous album in Antwerp and was a huge fan of his album Sambolera. I give you the link if you don’t know her, she sings in Swahili.
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Soak mushrooms and rice vermicelli in steaming hot water for 5-7 minutes. Chop mint, cilantro and garlic. Cut the onion into eights and slice *very* thin. Drain and squeeze out the mushrooms, and cut into thin slices. Drain the vermicelli and cut into 1″ pieces. Add all these ingredients into a bowl with pork sausage meat, egg and seasonings. Blend well with hands. Let sit two hours minimum for best flavor.
Mix 1 T flour and a little more than 1 T water to make a paste.
On a damp cloth, lay two square egg roll wrappers so they are overlapping; dab paste where they overlap to hold them together. Place filling down the length of the overlap. Fold edges of dough over ends of filling, then roll dough over length of filling, using more paste to secure the far corner of the wrapper to the roll. Fry for 4-6 minutes over medium heat; check on first nem to ensure the pork has cooked properly and is no longer pink. Serve hot with sweet chili sauce.
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In a mug, mix yeast, sugar and water and let sit 5-8 minutes until foam forms on top of liquid. In a large bowl, combine all ingredients. Stir, then knead lightly to combine. Dough will be dry. Cover with a damp cloth and let sit for 30 minutes. Divide dough into four equal parts. On a well-floured surface, roll one portion of dough as thin as possible. Using a non-serrated blade, slice dough into narrow, tagliatelle-width strips, then slice each strip to create pieces approximately 1 1/2″ in length. Fry in oil on medium-high heat until light golden brown. Drain on paper towels before serving.
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In a mug, mix yeast, sugar and water and let sit 5-8 minutes until foam forms on top of liquid. In a large bowl, combine all ingredients except peanuts. Stir, then knead lightly to combine. Dough will be dry. Cover with a damp cloth and let sit for 30 minutes. Divide dough into four equal parts. On a well-floured surface, roll one portion of dough as thin as possible. Using a non-serrated blade, slice dough into narrow, tagliatelle-width strips, then slice at an angle to create pieces approximately 1 1/2″ in length. Make glue in a small cup by combining 1 T flour and 1 1/2 T water. Spread this glue on each strip, then place a peanut in the middle and roll to fold dough over peanut. Seal firmly where the ends of the strip overlap. Fry wrapped peanuts in oil over medium-high heat until golden brown. Drain on paper towels before serving. Read More…
