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Mikate Ya Habbe Soda Ingredients: 3 cups flour 3 tbsp milk powder 1/4 tbsp salt 1 tbsp sugar 1 tbsp yeast 1 and 1/4 cups water 1 tbsp thick cream (malai)..optional 2 tbsp yoghurt Method: In a mixer, add all the above ingredients except the water. Mix well using a paddle attachment. Then add water in parts mixing well after each addition. Let the batter rise. Once risen, take a stainless steel pan, add a little bit of ghee and take some batter with the palm of your hand and place it in the pan. Then spread the batter around the pan to form a nice round shape. The pan should be on low medium heat.Sprinkle some black seeds and let it cook.When it’s almost cooked, flip the pan (check the step by step album to see how mkate wa ufuta is cooked) and let the top cook.The bread should stick in the pan when flipped, it should not come out.Don’t do this step if you are not sure the bread will stick to your pan or not.After flipping the pan and the top part is cooked remove and add ghee on the bread. Repeat with the rest of the batter. Let the breads completely cool before removing.

Ajemi Bread Mikate ya Ajemi 3 cups flour 2/3 cup plus 1 tbsp milk 1 cup yoghurt 1 tbsp yeast 1 tbsp baking powder 1/2 tbsp baking soda 3 tbsp sugar Salt to taste Method: In a mixer, add all the ingredients except milk and mix well. Then add the milk in parts until you get a sfot but firm dough. Let the dough rise. Once risen, divide the dough into six balls. Roll each ball out and spread ghee on top of the rolled ball. Next fold the rolled ball to make a thick strip, roll the thick strip with the palm of your hands to make a long strip. Fold the strip in a circle shape to make ball or what is called in kiswahili a “tabaki”. Repeat the process with the remaining balls. Let the tabaki balls rise then roll out each tabaki roll to make a thick chapati shape. Now take a pan and cook one side of the rolled chapati on the stove and grill the other side in the oven. As soon as the bread is out of the oven, spread ghee on top of the bread.

Hamri La Kusuka Ingredients: 3 cups flour 2 eggs 1 tbsp yeast 3 tbsp sugar 1/2 tsp salt 4 tbsp coconut powder 3/4 cup to 1 cup water Method: In a mixer, add all the ingredients except water. Mix well then add the water up to 3/4 cup of water, mix well and check to see if the dough is soft but firm. If the dough is hard then continue adding the remaining 1/4 cup of water in parts until you get a soft but firm dough. If the dough is soft then don’t add the remaining 1/4 cup of water. Let the dough rise. Once risen, cut the dough into 3 parts and roll each part into a thick strip. Then braid the 3 strips to make a long braid. Take the braid, place it into a baking pan while curling it into a circle shape. Cover it and it rise again. Once risen, bake it at 350 degrees for about 30 minutes. After 30 minutes, take the bread out and let it cool down. For the syrup: 1 cup sugar 3/4 cup water Cook these two until you get a thick sticky syrup. Then brush the syrup over the cooled bread.

Mikate ya Pembe For the dough: Ingredients: 2 cups flour 1 egg 3/4 cup coconut milk 2 tbsp gheeMethod: Heat up the ghee to make it somewhat hot (above warm). In a bowl, add the flour, egg and mix well. Next add the ghee and mix well. Now add the coconut milk and mix to form a dough. The dough should not be soft nor hard. Now divide the dough into four balls. Take each ball and roll it out into a flat circle like a chapati. Spread ghee on top of the flat circle. Now fold one side (left) and bring it in the middle, then fold the opposite side (right) and bring it in the middle to overlap the first folded side. Then fold the remaining side the upper side and the lower side to make a square. Repeat this folding process with all the balls. Now take each square and roll it out, spread some ghee on the rolled square, then bring the top end corners to the middle, thus making small triangles on top. Now bring the bottom end corners to the middle as well, thus making another two triangles in total four triangles..(kind of like making an envelope, or something like a cootie catcher, kids game). Now flip the square so that the triangles are in the bottom, roll it just a bit, more like straightening it, then spread some ghee and fold the same way by bringing the upper end corners to the middle to form another set of triangles and same with the bottom, bring the bottom end corners to the middle to form another set of triangles. Remember to repeat this process with all the squares. Now deep fry the mikate on medium heat oil until golden brown. Deep fry them on both sides. Keep them aside to cool completely.For the syrup: You need: 1 cup sugar 1 and a half cups water Ground cardamom Mix all the ingredients and boil until you get a thick sticky syrup..You can make the syrup ahead of time or after making the mikate. For the final step, once the mikate are completely cool and the syrup is ready, pour or sprinkle the syrup over the mikate. You can use a tablespoon to pour the syrup. Once one side is coated with sugar syrup, turn the mkate to the other side and coat the other side with syrup as well. If the syrup is cooked to the right consistency it will crystallize beautifully.. Let the mikate cool completely before storing.

Keema n Potato Bake Ingredients: Mashed potatoes..Season your potatoes with salt, ground black pepper, lemon juice and garlic salt. Cooked keema (minced meat) 6 tbsp melted butter 6 tbsp breadcrumbs Method: In an oven safe pan pour 3 tbsp melted butter over the bottom of the pan, then sprinkle 3 tbsp of breadcrumbs over the butter in the pan. Next put half of the mashed potatoes and spread evenly over the pan. Then add the cooked keema and spread all around the mashed potatoes. Next add the remaining mashed potatoes and cover the cooked keema. Then pour the remaining butter around the top of mashed potatoes and sprinkle the remaining breadcrumbs. Bake in a 350 degrees oven for about 25 minutes. After 25 minutes, turn the oven to broil and cook the top until golden brown. Let the potato bake cool before cutting.

Mikate ya Tuna Ingredients: 1 can tuna 2 cups flour Salt Ground black pepper Garlic powder..optional Chopped coriander Diced onion Water Method: In a bowl mix all the ingredients except water. Then add the enough water until you get a sticky thick batter, like mkate wa ufuta batter but slightly thinner. Then cook the mikate in arepa maker machine or you can also cook them on a regular stove using a non stick pan. You can lightly ghee the mikates while cooking them and make sure you cook both sides. Serve them with your favourite chutneys. Enjoy!!