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Category: Bread and Pastries

Kenya food recipe › Bread and Pastries
Gulab Jamuns

Gulab Jamuns

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Gulab Jamuns Ingredients: 1 tub (300gm) gulab jamun mix I used 1/2 cup plus about 2 tbsp milk Mix the milk and gulab jamun mix and knead into soft dough. Divide the dough and roll each piece into a ball. I got about 35 balls. If you find the dough breaks when rolling and is hard add some more milk, a little at a time. Fry the balls in hot oil (not too hot) turning them constantly. Do not overload the frying vessel, give them room to expand. When done remove them from the stove and let them cool. Put them in warm syrup and let them soak. They will expand in syrup. Put them in the fridge. For the syrup: 4 cups sugar 4 cups water Mix sugar and syrup and cook until the syrup is sticky. Remove from heat. Enjoy
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Categories: African dessert recipes, Bread and Pastries, Kenyan Food Recipes
Tambi za Mapapayu

Tambi za mapapayu

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Tambi za mapapayu Ingredients: You need 1 green raw papaya (pawpaw). Wash the papaya, peel it and cut the papaya into thin vermicelli strips, I used a vegetable peeler with groove to get the papaya vermicelli. Once you make the vermicelli from the papaya, put the papaya vermicelli in a pot and next add coconut milk about a quarter way, depending on how thick your pawpaw vermicelli are. Mine were pretty thin do I added coconut milk about a quarter way meaning I did not cover the pawpaw vermicelli with the coconut milk (they don’t take time to be soft). Next add some sugar and ground cardamom to suit your taste. Cook until the pawpaw vermicelli is soft and the coconut milk has almost reduced. Remove from the stove and pour it in a serving bowl. Next take a small pot and add some thick coconut cream and cook it, stirring continuously until it reduces to a heavy sauce/cream, then pour it over the cooked pawpaw vermicelli. Enjoy them warm or cold.
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Categories: African dessert recipes, Bread and Pastries, Kenyan Food Recipes
Viazi vya tamu

Viazi vya tamu

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Viazi vya tamu Ingredients: Sweet potatoes Coconut milk Sugar Cardamom powder Method: Wash and peel the sweet potatoes. Next cut the potatoes into thick slices or pieces and place them in a pot. Next cover the potatoes with coconut milk, then add the sugar and cardamom powder. -Add the sugar to suit your taste Place the pot with the ingredients on medium heat stove and cook. Cook the potatoes until they are soft, if the potatoes are still hard and the coconut milk has reduced almost completely, you can add more coconut milk and continue cooking until they are soft. Once soft and the coconut milk has reduced, place the sweet potatoes in a serving bowl. For thick coconut sauce: Take some heavy coconut cream and place it in a small pot. Cook the coconut cream stirring constantly until it thickens and reduces in size. Pour the coconut cream over the cooked sweet potatoes. Enjoy!!!
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Categories: African dessert recipes, Bread and Pastries, Kenyan Food Recipes
Semolina Halwa Sooji

Semolina Halwa Sooji

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Semolina Halwa Sooji Ingredients: 2 cups sooji flour 2-4 tbsp ghee 2 cups milk 1/2 cup cream 7-8 tbsp sugar A pinch of saffron Ground cardamom Chopped almonds for garnishing Method: In a pot add the milk, cream, sugar, saffron and the ground cardamom and bring to a boil. While the milk is in the process of boiling, On another stove top, heat up a non stick pot and add some ghee to the heated pot. Next add the sooji flour and stir constantly for about 10 minutes. Then remove the sooji mixture from the stove and add half of the boiled milk to the sooji mixture, then put the pot back on the stove and mix well..Then remove the pot from the stove and add the remaining milk along with the chopped almonds and put the pot back on the stove and mix well..Cook until the milk has evaporated and the halwa has thickened..Put the halwa in a serving plate and garnish with chopped nuts.. Enjoy!!!
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Categories: African dessert recipes, Bread and Pastries, Kenyan Food Recipes
Ndizi za Tamu

Ndizi za Tamu

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Ndizi za Tamu Ingredients: Plantains Coconut milk Sugar, Ground cardamom Heavy coconut milk Method: Wash and cut the plantains into two or three sections. Next, cut and remove the middle of the plantain, the hard long middle part of a banana. Place the plantains in a pot for the bottom layer do not peel the skin of but for the remaining layers peel the banana skin off and keep layering them in the pot. Next pour the coconut milk over the plantains, add sugar and the ground cardamom. Cook the plantains until they are soft and the coconut milk has reduce to almost a 1/3. Remove them from the stove. Now take the heavy thick coconut milk and place it in a small pan and cook it until it becomes more heavier. Then pour the thick cooked coconut milk over the cooked bananas and the bananas are ready to be served. You can serve them as a dish with samaki wa kukaanga or Nyama ya kukaanga.
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Categories: African dessert recipes, Bread and Pastries, Kenyan Food Recipes
Kunde za Tamu

Kunde za Tamu

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Kunde za Tamu Ingredients: Kunde Coconut milk Ground cardamom Sugar Thick coconut milk: cook the thick coconut milk until it becomes a bit thicker, then keep aside Method: Boil the kunde until they are soft. Next place the kunde in a pot and cover with coconut milk, then add sugar and ground cardamom. Cook until the coconut milk has dissolved to almost a third, then turn the stove off and add the thick coconut milk to the kunde. Serve them warm or cold.
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Categories: African dessert recipes, Bread and Pastries, Kenyan Food Recipes
Mkate wa Mayai

Mkate wa Mayai

0 12
Mkate wa Mayai Ingredients: 6 eggs 1tablespoon baking powder Half cup sugar Half cup flour Iliki (ground cardamom) Method: In a mixer, add everything except the flour. Mix until the batter is light and fluffy, and the mixture has tripled in size. Now sieve the flour and add in the batter in two part, using a folding method to mix in the flour. Place in a greased pan and bake at 350 degrees for about 15 to 25 minutes or until toothpick comes out clean. Remove from the oven and let it cool before removing from the pan. Enjoy with tea!!
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Categories: African dessert recipes, Bread and Pastries, Kenyan Food Recipes
Mikate Ya Habbe Soda

Mikate Ya Habbe Soda

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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.
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Categories: Bread and Pastries, Kenyan Food Recipes
Ajemi Bread

Mikate ya Ajemi

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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.
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Categories: Bread and Pastries, Kenyan Food Recipes
Hamri la kusuka

Hamri la kusuka

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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.
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Categories: Bread and Pastries, Kenyan Food Recipes
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