Fijianraita Recipes

Steps:

• In a bowl, combine all ingredients and mix well.
• Allow to sit for an hour to blend the flavors.

Steps:

• Combine garbanzo flour and water in a bowl; whisk until batter is smooth. Cover bowl with plastic wrap or a plate and let stand at room temperature for 2 hours. Skim as much foam as possible from top of batter. Whisk salt, rosemary, and 3 tablespoons olive oil into batter.
• Preheat oven to 500 degrees F (260 degrees C).
• Place a 10-inch cast-iron skillet over high heat and heat until smoking hot. Pour 2 tablespoons olive oil in skillet and swirl to coat bottom of skillet with oil. Continue to heat until oil shimmers and a wisp of smoke rises from oil.
• Quickly pour batter into hot oil; carefully transfer skillet to preheated oven.
• Bake in the preheated oven until cake is browned and crusty, 25 to 30 minutes. Transfer immediately to a plate, cut into wedges, and serve hot. Garnish with freshly ground black pepper.

Steps:

• Put water in a large bowl. Slowly add in chickpea flour, mixing it with a wire whisk. Add salt to the mixture. Cover and let stand at room temperature for 3 hours or overnight. Preheat oven to 400 degrees F. Remove the foam from the top of the chickpea mixture. Grease a baking pan, about 12 by 16-inches, with oil. Once greased, add 2 tablespoons oil. Add chickpea mixture. Use a fork to combine the oil and chickpea mixture. Sprinkle generously with pepper. Heat remaining 3 tablespoons oil in a medium nonstick pan on medium heat. Add onion and cook for 10 minutes. Top the farinata with the onion slices and bake for 20 to 25 minutes. Remove from the oven and let cool for about 10 minutes before cutting.