AKA fried coconut dough
I prefer to call it fried coconut dough. It is a bit crispy on the outside, flaky on the inside.
I asked my sister to describe pollo and she said, fried biscuits!
Meaning: I wish I could figure out why the name POWLOW.
Origin: Fantes. I recently learnt pollo is originally from the fante region. No wonder it is fried. My fante people and hot oil, trust us.
What it is? : Fried coconut dough. OK, it is a mixture of bread flour sugar and freshly grated coconut fruit which is fried.
Aroma: Slightly toasted coconut aroma.
Tastes sweet and coconutty.
Whatever description it is, pollo is a nice treat for coconut lovers and fried dough lovers around here.
Not forgetting, it is nice when eating warm.
Fried coconut dough
- 1 matured coconut fruit AKA kube dwe
- 1 1/2- 2 cups/180g-240g bread flour
- 1/4 cup/50g granulated sugar
- 1/4 teaspoon salt
- Pinch of nut meg
- Ordorless oil for frying
Crack and open coconut fruit and remove from shells. Wash coconut fruit. Using a food processor or blender, pulse coconuts into fine bits.
Add in sugar, salt and nut meg and blend together. Add in flour, starting with 180g, adding more as needed. Dough should be slightly tough and not sticky.
Lightly dust a surface with flour. Using a rolling pin, roll dough into about 1/4 inch thickness. ( I normally roll in a square shape, about 8 by 8 inches). Cut dough into desired size.
Heat oil in a deep fryer. When hot, fry pollo till it is golden brown.
You can test oil is hot by putting in a wooden ladle. If the oil bubbles around it, pollo is ready to be fried.
I normally use 1/4 cup sugar for pollo, if you want it sweet, you can increase to 1/3 cup or 1/2 cup sugar.
You do not need to add water when mixing. Fresh coconut has water which easily binds everything together.