Category: Bread and Pastries

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!!

Mikate ya Mboga Ingredients: 3 cups flour 1 and a half cups water 1 tsp baking powder 3 tbsp coconut milk powder Salt Ground black pepper 2 eggs Mix well all these ingredients for a few minutes and keep aside to rest. While the batter is resting prepare these ingredients: 1 red bell pepper..chopped Coriander..chopped 2 green onions..diced Green chillies..chopped (optional) Method: Place the vegetables into the batter and mix well. Use arepa maker to cook the breads, making sure both sides are cooked. You can use a frying pan that has been lightly oiled to cook these but make sure both side are well cooked. Serve them warm or at room temperature. Serve them as a snack or a side dish to any kind of curry. Enjoy!!

Vibibi vya unga wa sima Ingredients: 1 cup corn flour (unga wa sima) 1 and a half cups flour 1 tbsp yeast 1/2 cup sugar Ground cardamom 2 tbsp milk powder 3 cups water A handful of grated coconut Method: In a mixer add all the ingredients except water. Mix well then add the water and continue to mix. Cover the mixture and let it rise. Once risen, cook in a small frying, adding some ghee or butter if desire. Cook both sides until golden brown and everything is well cooked. Enjoy!!

Mkate wa Sinia Ingredients: 1 mug rice..soak the rice for two days cleaning and changing the water atleast once a day. My 1 mug is about 2 cups of rice but not filled to the top. 1 tbsp yeast Cardamom 1 and a third mug water..Same mug as rice 1 and a half cups coconut powder 1 cup sugar.. you can add more or less to suit your taste Method: Drain the rice and place the rice in a blend along with all the remaining ingredients. Blend well into a smooth batter. Cover and let the mixture rise. Once risen, mix the mixture well with a ladle. Now take your oven bake pan or pot, add about a tablespoon of ghee and place the pot on low to medium heat stove. Once the ghee gets hot pour the mixture and cover. Let the mixture cook on top of a medium low heat stove for about 15 minutes or until you see the mixture is coming together and cooking well. Make sure the heat is not at high as the mkate will burn. Next place the mkate(uncovered) in the oven to finish cooking the mkate. If you see the mkate is still liquidy and not fully cooked on the stove then give it some more baking time in the oven and the turn the oven to broil to give the top of mkate a nice golden colour, but if the stove top cooking was enough for the mkate then the oven really is just for broiling the top and giving it a nice golden colour. Once the mkate is ready, remove from the oven and cover it until it cools down. Once cooled remove from the pan/pot and cut into pieces. Serve with tea. This recipe is given to me by a dear and sweet friend. Enjoy!!

Mikate ya Nazi Ingredients Corn meal.. I used the brand “Pan” precooked corn meal but you can use any corn meal. Grated coconut Coconut milk Salt Cubed onion Chopped coriander Method: In a bowl, add everything except the coconut milk. Mix well Then add the coconut milk and mix well. Keep adding the coconut milk until you get a soft and pliable mixture. Shape the mixture into triangles. Cook on a frying pan on stove top. Cook both sides until you get the desired colour and until the breads are well cooked. Serve the with tea. Enjoy!

Mikate ya Ufuta Ingredients: 1 full mug of flour 1/2 cup coconut milk powder 1 tbsp yoghurt 1 tsp yeast salt to taste 1 to 1 1/2 cups water sesame seeds Method: Add all the ingredients except water, sesame seeds and ghee in a mixer with a paddle attachment and mix. Add 1 cup of water and mix again, and continue adding the remaining water if needed until you get a thick and sticky dough.Let rise. There are two ways of cooking this: 1. Using a palm of your hand, take some dough and place it in a non stick pan with a little ghee in it, placed on low medium heat and sprinkle sesame seeds on it.Let it cook till for a while , remove when it’s half way done and place in a baking sheet.Repeat with the remaining dough.Place the baking sheet with the half way cooked bread in an oven on broil to finish cooking and get a nice colour.Remove when the breads are nicely cooked (this should only take a few minutes) and apply some ghee on them. 2.In a stainless steel pan add a little bit of ghee and take some dough with the palm of your hand and place it. The pan should be on low medium heat.Sprinkle some sesame seeds and let it cook.When it’s almost cooked flip the pan (check the step by step album) 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 dough. Please note: Usually we put salty water (water n salt) on the pan instead of ghee, the salty water prevents the bread from falling, it helps it stick but sometimes I use ghee which does the opposite but if you find your bread stick too much then use a little bit of ghee than the salt water. Let the breads completely cool before removing. For more understanding of the second method check the step by step album. I got 3 breads out of this recipe, you can always double the amount.

Coconut and Coriander Naan recipe Ingredients: 3 cups flour 1 tbsp yeast 1 and a quarter coconut milk A quarter teaspoon salt 2 tbsp sugar 2 tbsp yoghurt 1 tbsp sour cream..optional A quarter tsp ground black pepper Chopped coriander Method: In a mixer, add all the ingredients except the coconut milk. Now add the coconut milk and continue to mix. Knead well until you get a soft dough or somewhat sticky dough. Please note that the dough should not be hard, it should either be soft or a bit sticky. If it’s hard then maybe add some more coconut milk and knead some more. Now divide the dough into balls and let them rise. When risen, take each ball and roll it out like a chapati to your desired thickness. Now place a frying on a stove and cook the naans until both sides are cooked. You can add some ghee when cooking the naans. Serve them with tea or as a side dish or as a snack. Enjoy!!