Poloo; fried coconut dough, a popular street snack in Ghana.
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 poloo and she said, fried biscuits!
 Poloo, mentioned as POW-LOW.
Meaning: I wish I could figure out why the name POWLOW.
Origin: Fantes. I recently learnt poloo 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.
Texture: Flaky
Aroma: Slightly toasted coconut aroma.
Tastes sweet and coconutty.
Whatever description it is, poloo is a nice treat for coconut lovers and fried dough lovers around here.
Not forgetting, it is nice when eating warm.
- 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
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Crack and open coconut fruit and remove from shells. Wash coconut fruit. Using a food processor or blender, pulse coconuts into fine bits.
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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.
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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.
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Heat oil in a deep fryer. When hot, fry poloo dough till it is golden brown.
You can test oil is hot by putting in a wooden ladle. If the oil bubbles around it, poloo is ready to be fried. I normally use 1/4 cup sugar for poloo, 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.
