Argentina plays Nigeria in the World Cup today. If your friends come over to watch with you, maybe you’ll grill some meat, Argentinian style (meaning lots of beef and chorizo).
For an easy Nigerian side dish, make coconut rice (add a hot chopped up habanero pepper and use coconut milk instead of water to make the rice).
Whatever you serve, here’s a recipe for Argentinian Churros to go after the meal.
1 cup water
1 stick butter (1/4 pound)
1 cup all-purpose flour
1/2 teaspoon salt
3 large eggs
vegetable oil for frying
1/4 cup sugar
1/4 teaspoon cinnamon
Heat the water and butter in a saucepan over medium-high heat. When the butter has melted, add the flour and salt and immediately stir vigorously until all the flour has been mixed in and comes away from the sides of the pan. Remove the pan from the heat. Add the eggs one at a time blending each in completely. Optional: spoon the mixture into a pastry tube fitted with a star disk (alternately, scoop lumps of dough about the size of a rounded tablespoon). Heat enough vegetable oil in a deep pan to come up 1-1/2 inches of the sides of the pan. Heat the oil to about 360 degrees or until a crumb of bread sizzles when put in. Squeeze out strips of dough (or add lumps of dough) to the hot oil, making only a few at a time (do not crowd the pan so the oil stays hot). Fry until all sides are crispy. Remove with a slotted spoon and drain on paper towels. Mix the sugar and cinnamon together. Roll the churros in the seasoned sugar. Makes 6-8 servings
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