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Image by Annie Spratt

SIERRA LEONE

Image by Steffen B.
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garnishes

sliced chili

thinly sliced onion

chopped scallions

cilantro

mung bean sprouts

thai basil

lime wedges

boiled egg

sriracha

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INGREDIENTS

PHO

cook time - 1 hour

COFFEE BUN

cook time - 1 hour

INGREDIENTS

1 tbsp ginger

1 onion peeled + sliced

2 scallions

1/3 cup fish sauce

2 tbsp sugar

1 1/2 tsp cloves

1 1/2 tsp cardamom

2 tsp coriander seeds

1 tbsp salt

10 cups chicken broth

2-3 chicken breasts

topping

6 tsp sugar

4 tbsp butter

1/2 cup flour

pinch of salt

1 egg

2 tsp warm water

1/2 tbsp coffee or cocoa powder

bun

1 1/2 tsp yeast

1/2 cup + 2 tbsp milk

2 1/2 cups flour

1 egg

3 tbsp sugar

3/4 tsp salt

filling

1/2 cup butter (very cold)

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Toast the spices in a pan (cloves, cardamom, coriander), swirl them around so they don't burn but become fragrant, and once toasted, wrap with a cheesecloth and string to cook in broth.

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Pour broth in a pan and cook chicken breast on low/medium heat for 30 minutes. After chicken is cooked, add cheesecloth of seasonings, and remaining ingredients. Simmer for four hours.

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Boil the noodles according to package instructions just before serving.

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Garnish with above ingredients or serve them on a platter for everyone to choose their own, and enjoy.

BREAD

Combine milk and yeast in a bowl. Let rest for 10 minutes and then add flour, egg, sugar, and salt. Mix everything together and you will have a messy mass of dough.

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Transfer the dough to a clean work surface and knead. You will be tempted to add flour because it is very sticky, but just keep kneading for about 5 minutes. A well kneaded dough will be smooth and spring back when pressed, which shows the elasticity of the dough.

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Now that you have a smooth springy dough, divide it into 10 equal parts. Roll each portion into a ball and then roll out the ball into a circle keeping the center thicker than the edges. 

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Cut the 1/2 cup of butter into 10 cubes. Place one cube into the center of your dough disc and then pull the dough up around it and pinch shut to form a new ball. Try to form it in a way that the butter is in the very center of the ball. Place each dough ball on a cookie sheet with cling film gently over the top and allow them to proof for 90 minutes.

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While the buns rise you can work on the topping.

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TOPPING

Add room temperature butter and sugar until you get a pale and fluffy buttercream. Add your coffee or chocolate and egg. Mix on a low speed until they are combined and smooth. Don't whip too quickly and add air bubbles. Add flour until everything is combined and smooth.

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Transfer the topping mixture into a piping bag (or plastic bag with a corner cut out).

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...back to the buns. Now, that the dough has proofed. Pipe the topping in a tight spiral around the top 1/3 of the dough. It will melt downwards as it bakes.

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Bake the buns at 350Ëšf for 18-20 minutes.

LIME GREEN TEA

cook time - 1 hour

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INGREDIENTS

brew your tea, add honey and lime, pour over ice, and enjoy.

2 green tea bags

1 cup hot water

3 1/2 tbsp honey

4 tbsp lime juice

ice

© COPYRIGHT 2021 STUDIO FREEBY + FREE HOUSE

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