Tuesday, 26 April 2016

Carrot and Sweetcorn Bakro

I came across this recipe when looking for recipes to use up the besan/chick pea flour I bought in Fremantle recently at Kakulis Sisters. I used polenta instead of semolina and came up with a nicely spiced and versatile cornbread. Rustically looking as I tore off several pieces instead of cutting it...

I used...
1/2 a cup each of plain wholemeal flour, besan and polenta
1 cup of corn kernels
1 large grated carrot
1 finely chopped onion or 2T of dried onion
1 cup of plain yoghurt
1/2 teaspoon each of all the usual suspects..

crushed garlic
chopped ginger
chilli flakes(may leave these out if you are cooking for children)

2 teaspoons of baking powder

Mix all these together...I added a little milk as it was still too dry and then mix in 1/2 teaspoon of bicarb of soda last of all.

I didn't use sesame seeds as mine were way past the use-by date (I know) and baked it in a 9 x 5 inch tin lined with baking paper until it was firm and nicely browned, about 40 minutes at 180C

The recipe I linked to states it is a South African/Indian staple but I can't find any other reference to it or other recipes, perhaps the name is spelled differently. A bakro by any other name would taste as good! It was lovely with soup last night and with a fried egg for my breakfast. Would be so good with a nice curry.

Bon appetite!


  1. It sounds delicious, Sue. I will have to give it a try.

  2. It looks good!! Thanks for the recipe Sue! I love anything with corn!

  3. Dear Sue, I am a grandmother from USA and I have just found your lovely blog. It is amazing how one woman's words can affect another so far away. As I read about the loss of your beloved Mom the tears just flowed. Probably because I miss mine so much and also the loss of my husband in 2012. So, I understand the pain and loss of not having them by your side . But I wanted to tell you how much I admire you for all of the gifts of your life. Thank you for sharing. Hugs from one grandmaw to another. Linda