Carl’s Beef with Bulawayo
Preparation time (25 min) Cook time (30 min) Total time (55 min)
Ingredients: 1kg Oyster Mushrooms, 1ltr Lacto (sour milk), 500g Flour
Mushrooms
1 table spoon baking powder, 4 tablespoons coriander powder, 4 tablespoons curry powder, 2 tablespoons garlic powder, 1 tablespoon Italian herb mix, 2 tablespoons salt.
Cooking instructions: Cooking Oil to Deep Fry.
Mix the herbs and spices and salt together and separate into 3 batches.
Place oyster mushroom pieces in a bowl and pour Lacto over making sure to evenly coat the mushrooms.
Allow to rest for 2 hours.
In a plate place a third of the flour in a tray and mix with a third of the herb mixture.
Take the mushroom from the lacto and season with a third of the seasoning mixture.
Coat in the flour mixture and let the pieces sit on a tray for 1hr.
Take the mushroom and coat in the lacto and back into the flour mixture a second time.
lacto
Allow to rest.
Heat the cooking oil.
Mix remaining flour with remaining herb mixture and dust the mushroom pieces.
Dust off excess flour and deep fry for 10 minutes each side.
(Source: Chikafu by Carl Joshua Ncube)