Bafana
Ingredients
30
Hafus mangoes
1½ kg
Jaggery
(gor, soft)
250 g
Mustard seeds
(skinless split)
Red chili powder
Turmeric
Salt
Peanut oil
Castor oil
Baj
(dry banana leaves)
Instructions
1
Let mangoes ripen until evenly yellow all over.
2
Wash and boil in salted water for 45 minutes. To test, press gently with your finger if the dent remains they are done.
3
Remove from water. Spread out on a cotton sheet and dry in the sun for 2 days, turning often.
4
Grind mustard to a powder, add jaggery, turmeric, chili powder and some peanut oil. Stir mixture together to make a paste.
5
Rub each mango with castor oil, especially the tip.
6
Rub prepared paste on tips and stack in a glass jar.
7
Cover with baj (dry banana leaves) then weigh it down with a clean stone, close the lid.
8
Let marinate for at least a month before consuming.