Currently Browsing: Breads & Pastries
The secret to a soft layered Kenyan chapati is the dough. A dough that is soft will also produce soft chapati’s. Chapati, also commonly known as Chapo’s, are common in Kenya and eaten with sukuma wiki, stew, nyama (meat) and are even taken on it’s own with some tea. In this recipe, I show you how to form the layers in the chapati in four different ways.
Some may call it puff puff, mandazi ya kumimina, kaimati without the sugar syrup or even mandazi ya maji. Whatever you want to call it, these little puffed balls of deliciousness are an amazing snack for any time of the day with a nice hot cup of tea.
Have you ever heard of Mkate wa Sembe (Swahili words directly translating to bread of maize meal). This bread/cake is a delicious accompaniment for tea time. It is also known as Mkate wa Mayai or a Swahili Sponge Cake.
Whether it is home made pastry or store bought, the crisp and flakiness of the layers just go with anything with cheese. To make my leek & mushroom pastry a whole meal, I decided to add some of my favourite ingredients into the mix. I had to have mushrooms, leeks and rice, not to forget, a whole lot of cheese. I braided the pastry and brushed it with an egg wash to give it that beautiful golden design.
Mandazi/Mahamri can also be called a Swahili Doughnut and originated from the Swahili Coast. It is a slightly sweet fried bread that is flavoured with some cardamom and coconut milk and is the perfect snack for breakfast with a cup of hot Chai.