Book of Days Tales

The last Monday in August is a holiday in a number of places, including August bank holiday in parts of the UK where it can be pretty much guaranteed to rain all day. In South Sudan it is father’s day, so let’s go with that.  Sudanese vegetable Cornish is a classic dish from the region. 

Ingredients

Dough

2 cups flour
2 tbsp oil
2 ½ tsp instant yeast
½ cup curd
½ tsp black kalonji seeds
salt

Filling

2 carrots, peeled and grated
1 bell pepper, chopped
¼ cup sweet corn
¼ cup chopped olives
grated cheese
½ tsp each dried oregano, basil, parsley, rosemary, marjoram, thyme
salt

ghee

Instructions

Mix the dough ingredients in a bowl and add a little amount of water and make a soft dough. Cover the dough and leave it for 1 hour in a warm place to double in size.

In a separate bowl mix the filling ingredients well and set them aside.

Make small balls of the raised dough and roll each one into an oval shape.

Place some filling on half of the dough oval and roll it into a cylinder. Press the ends firmly together, using a little water if necessary to seal them. Cut slits on the upper side of the roll about 1” apart.

Prepare all the dough in the same way,

Spread ghee on a baking sheet, place the Cornish on the sheet, and cover with a cloth for 30 minutes.

Preheat the oven to 200º C/390º F

Bake Cornish for 15-20 minutes until golden. Serve hot.