• Calas are Liberian rice fritters that are also sold by hawkers in New Orleans. This calas with caramelised apple compote and peanut ice cream recipe combines the best of the American and the West African versions, showing the close links between these two culinary cultures.

    Calas with caramelised apple compote and peanut ice cream


    • Calas

    • Warm water 125ml
    • Castor sugar 110g
    • Arborio rice 400g
    • Nutmeg 5ml
    • Instant dry yeast 5g
    • Vanilla extract 5ml
    • Cake flour 140g
    • Peanut oil to fry
    • Egg 150g (3 eggs)
    • Cinnamon sugar to coat
    • Caramelised apple

    • Granulated white sugar 360g
    • Apple juice 80ml
    • Vanilla extract 5ml
    • Unsalted butter 15g
    • Granny Smith apples, cored and cubed, 1cm x 1cm 300g
    • Peanut ice cream

    • Milk 500ml
    • Castor sugar 110g
    • Unsalted butter 30g
    • Peanut butter 60g



    For the calas, cook the rice until it is very soft. Drain and set aside. Mix the rice, water and yeast then add in the flour, sugar, eggs, nutmeg and vanilla. Rest the mixture for 30 minutes. Heat the peanut oil and deep-fry the mixture, 1 tablespoon at a time. Fry until golden, 2 – 3 minutes. Drain on kitchen paper.


    For the caramelised apple, Melt the sugar to a caramel over a medium heat. Remove from the heat and add the vanilla and the apples. The caramel will continue to bubble and will soften the apples. Return the pan to the heat, add the juice and the butter and cook until the sauce is syrup-like, about 5 minutes. Turn the apples occasionally but take care not to damage them by forceful stirring.


    For the peanut ice cream, heat the milk. Remove from heat and add all other ingredients. Mix well. Process in a food blender until smooth then sieve. Discard any solids and cool the peanut-flavoured liquid. Churn in an ice cream machine until frozen.


    Sprinkle the calas with cinnamon sugar and serve drizzled with caramelised apple and peanut ice cream.