Mandazi ~ Mahambri ...

A Popular Swahili dish ...

Receipe availbe ... Prompt me for for the receipe.

Ugali ~ Sima

Ugali na Nyama Mchuzi

Kashata (Cookies)

Sugar - 2 Cups
Coconut (Fresh or moist Grated) - 2 Cups
Cinnamon or Cardamom (Ground) - 1 ½ Tspn
Salt - a pinch
Wheat Flour - ½ cup (optional)
Method: In a hot skillet, heat the Sugar until it melts and just begins to brown.
Reduce heat and quickly add all other ingredients, stirring well as each ingredient is added. When all ingredients have been added to the mixture, continue stirring for about a minute, making sure everything is well mixed.

Tip: (or two cups of dried grated coconut moistened with a few tablespoons of milk or water) -- or -- two cups of roasted peanuts, shells and skins removed, briefly heated in a lightly oiled skillet -- or -- a mixture of both coconut and peanuts.)

Description: Something between candy and cookie, Eastern Africa's Kashata are a popular snack of Swahili origin.

Kashata are usually made with peanuts or grated coconut, or both. Kashata’s are cooked on the stove or over a coal fire. (not in an oven like European biscuits or American cookies)
Altough you can easliy use a "Angiti ya Mkaa" as a Oven too.

Kaimati ~ Sweet Balls in Syrup

Plain White Flour (Wheat - If Poss) - 152g
Yoghurt - 1 Teaspoon
Yeast - 1/2 Tspn
Cardamon pod - 1 (Powdered)
Sugar 3/4 kg
Milk 125ml
Vanila essence
Oil for frying
Method: Mix the Flour, Yeast, and pounded Cardamom seeds in a bowl with the Yoghurt, then add the milk. Mix in just a little water and go on beating well for about five minutes with your hand until you can pickup a piece of the mixture in your fingers. Leave to rest.
Syrup: In a pan, add Sugar, Water and any Flouvorings you prefer, and bring to boil, until consistency just begins to thicken slightly. Leave to rest & Cool.
Frying: In a Frying Pan or a Wok (Karahi), add enough Oil so to cover the balls when frying.

Shape the Mixture into tiny balls and put into the boiling oil then reduce heat. Turn and stir, until they are all golden brown. Remove with a slotted spoon, shaking off excess oil, then drop into the syrup.
Serve in a bowl, with some Syrup.

Malindi Mango And Wundanyi Beetroot Salad With Mango Vinaigrette

Ingredients: (4 to 6 servings)
4 medium-sized fresh beetroots, leaves and stems removed.
1/2 cup chopped red onion
1 bunch watercress, large stems removed
1 small bunch chicory
2 small heads lettuce
2 peeled and sliced (strips) ripe Mangoes

Mango Vinaigrette:
1/4 cup Cider Vinegar (Non-Alcoholic)
1 tablespoon Honey Mustard
1/2 teaspoon Curry Powder
1 tablespoon fresh Lime Juice
1 peeled, seeded, and chunked ripe Mango
Pinch Salt
Freshly ground black Pepper to taste

Method:
All of the ingredients for the Vinaigrette can be added to a food processor or blender.
Process with a steel blade, or blend until smooth.
Cook the Beets in boiling water for 30 minutes & drain.
When they have cooled enough to permit handling, peel and chop into small cubes.
Toss the Beetroots with the red Onions and 3 tablespoons of the Vinaigrette. Set aside.
On a medium-sized serving platter, arrange the lettuces on the outside of the plate.
Place the Watercress in the centre of the platter and spoon the Beets and Onions over it.
The Mango strips can be arranged around the Beets.
Transfer the remaining dressing to a serving bowl and serve on the side with the salad.

Chef's Tip: Presentation is just as important as cooking the Dish. Take time and present the dish with all your Love & Passion for Cooking.
Although the combination of Mangoes and Beetroots may seem strange, they taste wonderful together.
The green of the Lettuces, the dark pink of the Beetroots, and the Orange of the Mango makes a spectacular presentation.
The beetroots and the vinaigrette can be prepared and refrigerated up to two days in advance.

Tips: All those who are from the Kenyan Coast will understand the quality, taste and Class of a Mango from Malindi. (All these Pakistani & Indian Mangoes don’t stand a chance against it.)

Kahawa (East African) Coffee

3 cups water
3 cardamom pods
6 tsps freshly ground coffee
1/2 tsp ground ginger
1/2 tsp ground cardamom
Boil the water for 10 minutes with cardamom pods. Add coffee and boil for a further 5 minutes. Lastly add ginger and cardamom powder and serve piping hot in small cups.

Kenyan Ginger Beer (Non Alcoholic)

3 or 4 large fresh ginger roots (not ground ginger)
2 Limes (or similar amount of lemon, pineapple, or grapefruit juice) Extract Juice.
1 Cup Sugar
A few whole cloves or a cinnamon stick (optional)
Water
Method: Carefully Peel and discard the ginger root's skin. Pound the ginger root to a pulp and place in a large ovenproof glass or stainless steel container. Pour 6 cups of boiling water over the ginger, cover with a lid or a clean cloth. Put the mixture in a warm place. A sunny spot on a tabletop in front of a window is a good place on a hot day; an oven that has been slightly heated then turned off is a good place on a cold day. Wait one hour. Strain the mixture through a cloth into a large jar or pitcher (or maybe two jars or pitchers). Squeeze the ginger root to extract all the liquid from it. Mix in the Citrus juice, Sugar, and Spices. Fill the jar with lukewarm water to make a gallon. Return the mixture to a warm spot and allow it to rest for an hour.
Strain the Ginger Beer once more and refrigerate until chilled.

Serve over Ice & Enjoy.

Home-made non-alcoholic ginger drinks are common throughout Africa, often sold in shops run by Swahili's (East Africans.)
This ginger drink will be much stronger than any ginger ale soda. It can be enjoyed chilled over ice, or diluted with cold water.

Maandazi ~ Mahambri (Mahamri)

1 cup flour
1 ¼ teaspoons baking powder
3 tablespoons sugar
Pinch salt
1 egg
¼ cup water
oil
Makes about 2 dozen
Sift flour and baking powder together. Add sugar and salt. Beat egg well and add water. Stir egg mixture into flour 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 about 30 minutes. Roll out dough on a floured board until ½ inch thick. Cut into squares, strips, or triangles. Fry in deep fat until golden brown. Drain on absorbent paper.

Chef's Tip: To make (Eggless) Maandazi, replace the with ½ tablespoon active dry yeast.

Notes: Maandazis taste best when they are warm. They are served on any occasion, except as a dessert. Also known by the name of "Mahambri" "Mumbri" A very Popular Swahili Dish.