Kaymati za Shira ya maji - Sweet balls in syrup

This is a sweetbread commonly made in the month of Ramadan or for special occasions. The Somali's call it Quraa and it is also consumed within the Arabian peninsula as Lokmat or elqimat. In Turkey it is known as Lokma and a chef who makes lokma is called a Lokmaci ( pronounced lokmaji) a professional occupation in its own right!!! During my stay in Turkey I have often seen long lines in the streets were people are offered a few lokma's straight from the pan served to commemorate a deceased family member. There are slight differences due to regional habits but at the end they almost taste the same.

I am adding this video from youtube on a Turkish Lokmaci(Lokma Chef)as its in english. In the beginning of the video you will see him frying a dessert called Tulumba Tatlisi after that segment comes the making of Lokma aka Kaymati. You can observe how he dips his hand in water first then cuts a piece of dough. Its a messy job but viewing the video I believe it will make it easier.


This is the recipe for a swahili kaymati. Inshallah I will post other variations in the future.

Shira - Syrup ingredients:
1 cup of water
1 cup of sugar
1 teaspoon of ground cardamom
Optional: 1 teaspoon of lemon/ lime juice

Dough ingredients:
1 cup of all purpose flour
1 tablespoon of rice flour
1 tablespoon yogurt
1/2 teaspoon of yeast
1 teaspoon of vegetable oil or ghee
1/4 - 1/2 cup of warm water
pinch of salt
1/2 teaspoons sugar
Oil for frying


Directions:
1.In a large pot mix the syrup ingredients and bring it to boil. Once simmered for 20 minutes add the optional lemon juice and put it aside to cool down to room temperature.

2. Mix the dough ingredients Once mixed the dough will be sticky and thick.Let it raise for 30-1hr.

3.Heat the oil on medium heat. Once hot using your fingers or spoon, dip in a bowl of cold water then pinch of a small piece of the dough and try to shape it as a ball. Then put it in the hot oil. Do this in batches. Fry the balls for few minutes until golden .Using a slotted spoon continuously turn and stir the balls till golden brown; Remove them and dip them in the Shira, give them a quick stir or two then remove them and put them in your serving dish. Continue making more dumplings till the dough finishes.
Serve warm as they will be at their crunchiest.

Afiyet Olsun!!!!

Tambi za kukaanga na zabibu- fried vermicelli with raisins, Caadriyad

 

Tambi - Vermicelli is a common ingredient in the kitchen. There are many ways to cook and present this ingredient.In the Zanzibari kitchen the cook can make a couple of alternatives and give it a different name. If cooked in milk - Tambi za Maziwa, coconut milk- Tambi za Nazi , fried - Tambi za kukaanga and if made into a loaf its called Mkate wa Tambi which also has variations depending on what is added to the vermicelli. It can also be added to a rice dish for pazazz.
Fried Vermicelli with raisins is a delicacy shared in many cultures. Somalis call it Caadriyad and is often offered with rice. In the Swahili and Omani culture it is eaten as a dessert by itself or accompanied with spicy meat or fish.

Ingredients:
½ of a 450g packet of vermicelli
½ cup of sugar
½ cup raisins, washed and soaked in water.
2-3 cups of hot water
4 tablespoons of vegetable oil
a drops of vanilla essence
2 teaspoon of cardamom powder
Optional:
Add sliced almonds

Directions:
In a deep heavy dish heat the oil on medium setting. Fry the uncooked vermicelli make sure you stir frequently. Once golden remove from heat and carefully pour out the excess oil.
Add 2-3 cups of hot water, sugar, cardamom and vanilla essence and stir to combine and reduce the heat to a lower setting to allow the vermicelli and spices to cook well. Once the water evaporates takes approx 20-30 minutes and the vermicelli has soften. Add the raisins and almonds and stir. Leave for 2-3 minutes then remove.
Can be served cold or warm.

NB:If you notice the vermicelli is still hard you can add a little more water.

Optional stage:
Switch on the oven broiler.
Pour the vermicelli in an oven proof container and cover with aluminium foil. Let the vermicelli brown a little on top to your liking. Usually takes 10-15 minutes. This process also helps evaporating any excess water.

Chila - Rice flatbread

This is another simplified Zanzibari bread recipe. The traditional way is to use whole rice which is either soaked in water overnight or grounded dry with mortar and pestle. There are two versions of chila one is a dry flat bread which has sugar added to it which is similar to my recipe. The second version is the most authentic one ; once the bread is cooked a tablespoon of tui iliyopikwa na sukari na hiliki - cooked coconut milk which has been sweetened with sugar and cardamom is drizzled on top.
In my recipe I use rice flour which can be found in any convenient store.

This recipe makes 8-9 chila

Ingredients
1 cup of ground rice flour
1/2 cup of sugar
3 tablespoons of coconut powder
1 egg white (You can use a whole egg)
1 teaspoon of yeast
1-2 teaspoons of ground cardamom
1 1/2 cup of warm water.
Optional : few drops of Vanilla essence or rose essence (Arki ya rosi)

Directions:
Mix the rice flour, yeast, cardamom ,coconut powder and sugar in a bowl. Using a hand held mixer add the egg and water slowly to the dry ingredients. Let the mixture stay in a warm area till it rises.

Once the mixture has doubled in size. Heat a small nonstick round saucepan on medium heat. Spray a little cooking oil and wipe it off. (You are only doing this to make sure that the bread doesnt stick to the pan ). Stir the mixture, it's consistency will be like of pancake batter and using a ladle pour the mixture and tilt the saucepan till it spreads out evenly. Then cover the saucepan with a covering this allows the holes to form on the bread. Once you notice the bread is browning underneath and there are alot of holes the bread is ready to be removed.
Now when you remove the bread you have to stack them in a special manner.You can see the image below.

The reason why you do this is you dont want the browned side colour to rub on the white top. It usually happens when they are hot.

Chila can be eaten while warm or cold. Can be eaten by itself or with a stew.

Enjoy.

Plantain in coconut milk -Ndizi Mkono wa tembo za nazi

Ingredients
6 large ripe sweet bananas ( yellow plantain)
1/2 cup sugar
3 cups thin coconut milk
1 cup thick coconut milk
1 teaspoon crushed cardamom
Optional: Few drops of vanilla essence.

Direction:
Peel the bananas and cut in half lengthwise and place in a shallow cooking pot. Mix sugar and crushed cardamom with the thin coconut milk and pour over the bananas. Simmer gently on a low heat until tender. Add thick coconut milk and simmer for a further 10 minutes. Serve warm or cold. Goes well with meat or fish dish.

Mandaazi 2nd Version

This is one of my old recipes which I had contributed to SOL. Thought it would be good to add it here, too.
Link to the other Mandazi recipe.

Maandazi/mahamri- (East african sweet bread)
Ingredients:
3 cups flour
2 1/2 teaspoons yeast
3 tablespoons of coconut powder
4 tablespoons of powdered milk(some add also custard powder)
3/4- 1 cup of sugar
a Pinch salt
2 eggs
1 tablespoon margarine
1-2 cups of warm water
oil for frying
Makes about 4 dozen

Sift flour. Add the sugar, salt, coconut powder,milk powder and yeast together.

Beat egg well. Stir the egg mixture with the margarine into flour and add water and mix until soft dough is formed. Add more water if necessary.

Knead dough in the bowl until smooth but not sticky. Dough should leave the sides of the bowl cleanly. Cover with a towel and let rise in a warm place for about 30 minutes. Roll out dough on a floured board until 1/2-inch thick. Cut into squares, strips, or triangles( dividing it into 4 parts is more practical). Fry in deep fryer until golden brown. Drain on absorbent paper.

Serve with stew or can be eaten by itself when warm. Instead of cooking in oil you can bake in a conventional oven as if your baking pastry

Ramadhan Kariim

Asalaam Aleykum

I would like to wish everyone a blessed Ramadhan. It's a blessed month of spiritual devotion to the Almighty God, time of self discipline as well as an opportunity to get closer to the family and community at large. For the upcoming 30 days, Muslims will fast from sunrise to sunset and later with family and guests share a meal together and also attend Prayers at the Mosque.So, in it's essence people eat less and keep active through prayer and continuing with their daily livelyhood. And for alot of people Ramadhan is the time they lose weight and for the unfortunate few a time to put on weight.

As fewer meals are consumed, the women of the house get busy to present different foods and delights at the table for Iftar - Time of breaking the fast. Different countries have different customs and favorite dishes one thing we all have in common is muslims prefer to break their fast with dates or water as it was an act the Prophet Mohammed(SAW) liked doing i.e Sunnah. In Tanzania throughout Ramadhan alot of snacks will be made the likes of Bajia (fritters), katlesi (Meat or egg chops), Sambusa(Samosa), Kaymati, kashori.Some communities like to break their fast with porridge(uji) like shurba made out of rice (Uji wa mchele), Black eyed peas (Uji wa kunde). The main course can consist of rice, breads - Chapati, Mkate wa ufuta(Sesame bread),Mkate wa Maji(Kimis bed/ crepe/pancakes), Mkate wa Ajemi , mandazi, mahamri eaten with different michuzi(stews) either made from meat, fish or mboga(veges). Other staples commonly consumed are Mhogo (Cassava) Viazi vitamu or Ndizi mbichi za Nazi (Cassava, sweet potatoes or Green Banana in coconut cream). Honestly there is alot to offer. Last comes dessert - Custard is a local favorite,creme caramel, faluda(rice grass pudding),fruit salad, ndizi mbivu/mkono wa tembo za nazi ,kaymati ,tambi za kukaanga(Adriyada,fried vermicelli with raisins), vitumbua or mkate wa kumimina/sinia (rice bread), chila, vipopo and vilosa. And throughout the evening there is alot of Tea and fresh juices to drink.
Back home the more people you can share your food with and the more charitable you can be is desired.People are more patient and considerate as everyone wants their fast to be accepted by the Almighty.

Ramadhan Makbul everyone!! Amin

Mkate wa Ajemi - Persian(Ajemi) Bread

I still dont know when this bread was inherited by the Swahili culture.Historically, Zanzibar Islands was influenced by Persians so thats how this soft flat bread was added to our cuisine.The word AJEM in arabic means the non arabs but the Persians were commonly known by this title.


Ingredients
1. 3 cups of flour ( I mix 1 cup of all purpose , 2 cups white wholewheat)
2. 1 cup of yogurt
3. 1 packet yeast
4. 1/4 tablespoon baking powder
5. 2 tablespoons of canola oil
6. 1 tablespoon salt
7.Vegetable ghee - can substitute with canola oil.
Optional addition : Add 2 eggs

8. A pan for cooking the bread and a pizza board or flat pan which is oven proof.

Directions:

In a bowl mix the flour, yeast and baking powder well. In a smaller bowl whisk the eggs, oil and yogurt then pour into the flour and knead till soft. Let the dough rest for 30 minutes covered or in the oven.

Take the dough and divide it into 6 or 8 equal pieces.( 8 make smaller size- like pita) Make into balls and prepare them as if you are making chapati.


1. On a floured surface roll dough as thinly as possible with a rolling pin.


2. Add a tablespoon of warmed vegetable ghee or canola oil on top of the rolled out dough.
3.Using your hands stretch the dough to make it thin then lay it on the surface and roll it.




4.Taking one end roll the dough into a ball like a cinnamon bun.



5.Repeat the same process till all balls are done then put in a bowl and cover for another 30 minutes. Allows the dough to raise.


Cooking:
Take a pan put it on medium heat and heat put your oven on broil.
Roll out the dough to an almost perfect circle and place it on the pan.


Let it brown a little on the bottom then transfer it to the ovenproof pan and place it in the oven for 1-2 minutes with the door closed. Once the top browns remove from the oven. Add a little dab of butter on top. Note: The bread burns quickly in the broiler.






Repeat the process.


Tip:
To save time I usually roll 2 balls at a time, once you remove one from the pan the other is ready to remove out of the oven. The bread cooks quickly within 10 minutes your done.

Variation:
Instead of adding Yogurt you knead the flour with water only.

Mkate wa Mayai - Swahili sponge cake

This is a favorite in Zanzibari Kitchens. It literally translate to Bread made with eggs. As its soft and spongy it is consumed in the morning or at teatime. It's a quick treat to make as it's ready in 30 minutes.
Some people like to garnish it with Raisins on top, I beg to differ like it plain.


Ingredients:
6 eggs
1/4 cup sugar
3/4 white wholewheat flour
2 teaspoons of powdered cardamom.
1/2 teaspoon baking powder.
Optional: Essence - vanilla
1/4 cup raisins.


Directions:
1. Preheat the oven to 350 F.Grease a round cake mold with PAM.
2.In a bowl beat the eggs, sugar and cardamom powder and the optional essence with a hand held beater approx 5 minutes or until the eggs have peaked.
3.In a different smaller bowl mix the baking powder with the flour then slowly add it to the egg mixture while your still beating the mixture.
4.Pour the mixture into the baking pan and bake for 20 minutes. To check for readiness the toothpick shouldnt be wet once pricked in the center of the cake.
5.Remove from the oven and let cool. It's ready to serve with Chai.

Variation: Garnishing with raisins.
When you pour the mixture in the baking pan add the raisins on top.

Ndizi za nazi na nyama - Green bananas with coconut cream and meat.

This meal is also known as Matoke in Uganda.It is a common meal eaten in East africa but can have different variations. Coconut cream or ground peanuts can be used for the base.Can be cooked with meat or without but will be eaten with grilled or roasted meat. It is usually consumed at lunch and dinner. Another variation common in Moshi is Mtori it's consistency is more watery and smooth thus can be eaten as a porridge in the morning or for brunch. I cook mine with coconut cream,tomatoes and spiced meat. Because of the tomatoes it gives a deep yellow shade.
Today I have added hyperlink images to help visualise the process.


Recipe serves 8 people
Ingredients:

24 green bananas (the small version, if its longer 18)peeled and sliced
2 packets of coconut powder equivalent to 2 coconuts
3 tomatoes,
1 onion
1 bell pepper
2 carrots
2 teaspoons of tomato or red pepper paste
1 teaspoon of curry powder
4 cups of water

Meat mix:
1-1.5 pound meat cut into small peices
*12 cloves of garlic
*large peice of ginger grated
*1/2 batch of cilantro
*1-2 chilli's or jalapeno peppers
3 teaspoons of black pepper
2 tablespoons of vinegar
1/2 cup of water
1 teaspoon of salt

* I usually make a paste of these should make around 3 teaspoons.

Directions:
1.Put the sliced bananas in the heavy based pot.
Blend the coconut powder, tomato paste, carrots, tomatoes, onion, bell pepper with 1 and 1/2 cup of water. Once finely blended add to the bananas. To the Banana mixture add the spices, remaining water and cook covered on medium heat (4-5 heat) for approx *50 minutes. The bananas have a tendency of sticking to the base of the pot so stir frequently.

NB.* If you notice the banana mixture have already soften i.e become mushy, take it of the heat.

2.In a different sauce pan mix the meat with all the ingredients, cook on high setting 9-10 covered for 15 minutes then remove the cover. The meat is ready when it becomes slightly tender and all the water has evaporated. Takes approx 30-45 minutes.

3.Then add the spiced meat to the bananas,stir in the meat let simmer together for 10 minutes so that the 2 flavors can mix. You can taste and add salt, chili, vinegar to your liking.
4. The food is ready to serve. Food is enough to serve 6-8 people.