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Algerian KALANTIKA

Kalantika, also known as Karanteta, Karantita, Karantika, Guarantita or Garantita is a popular Algerian snack that is usually served hot.

Kalantika is made from chickpea flour, salt, pepper, water and oil (it sometimes includes olives and cheese) which are combined together and poured into a baking dish, covered with beaten egg and baked for about an hour – depending on the consistency desired.

The result is a golden brown tasty soft treat that is sprinkled with cumin and harissa (a hot chilli paste) and eaten on its own or with bread.

The dish is said to have originated in Spain, where it is called Caliantetorta. The name Kalantika is also said to come from the Spanish word, Calentita which means ‘all hot’.

According to legend, Kalantika was invented in the fort of Santa Cruz by Spanish soldiers who didn’t have sufficient food resources. They would have mixed the rest of their chickpea stock and it was the appearance of the calentica. (kazirecipe.wordpress.com)

Its nutritional profile says a lot. Kalantika contains protein, carbohydrates, fats, calcium, magnesium, potassium, zing, iron, phosphorous, vitamin A, C, B1, B2, B3, B6, D, E, K, folate, and folic acid. This is an easy dish and is popular both as a quick make-at-home dish or a street food.
Next time you’re in Algeria, you know what to try.

Ingredients
2 cups chickpea flour
2 eggs
1/3 cup vegetable oil
4 cups water
2 tsp salt
¼ tsp black pepper
1 tbsp baking powder
1 tbsp cumin powder and more for sprinkling
Harissa for serving or your favorite hot sauce

Instructions
In a large bowl, whisk the chickpea flour,baking powder, eggs, oil, salt, pepper, cumin and water. Whisk for about 5 minutes or until smooth. The batter is fluid just like the batter for making crepes.

Pour in a slightly buttered pan, round or rectangular and bake in a 400 °F preheated oven for about 30 minutes. You can also choose to brown the top under a broiler for the last few minutes, if you like.

Sprinkle with cumin to your liking, drizzle with olive oil and serve hot with a French baguette or any other type of bread and Harissa or your favorite hot sauce.

Enjoy!

About the author

Chioma Phillips

Chioma Phillips

Chioma Phillips is the Editor of Msingi Afrika Magazine. She is also the founder of the magazine's publisher, The Knowledge Consultancy Limited, which shares information, tools and insights to provoke thought and inspire movement... towards God.
Her perspective goes beyond national boundaries to see the full scope of what God is saying and doing for the continent of Africa and the world in these end times.

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