Mkate wa Ufuta
(Zanzibar Sesame Bread) Recipe
Origin: Zanzibar Period: Traditional
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This is a classic leavened bread from Zanzibar that's typically served at Ramadan.
Ingredients
400g plain flour, sifted
1 tsp salt
240ml hot, boiled, Coconut Cream
240ml cold water
1 tsp ground cardamom
25g dried active yeast
sesame seeds
Mkate wa Ufuta
(Zanzibar Sesame Bread) Preparation:
Method:Mix the yeast and salt together in a bowl. Slowly add the cold water and then the flour before adding the coconut cream. Beat the dough aggressively for a few minutes (Adding some more flour if needed) until the dough is thickened and well mixed. When you have a fairly stiff dough tip onto a floured surface and knead for at least 15 minutes. Transfer to a greased bowl, cover and place in a warm spot to rise for at least 3 hours.
Knock the dough back, shape into a round loaf and sprinkle sesame seeds on top. Transfer to a well-greased baking sheet, cover with a cloth and leave in a warm place to rise for at least 60 minutes. When the dough has risen and almost doubled in size transfer to an oven pre-heated to 190°C and bake until well browned and the base sounds hollow when tapped.
Moisten the bread with a little ghee and serve hot.
Read: Recipe Articles and Reviews
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More African recipes... More East African recipes... More recipes for breads, cakes and pastries... More Traditional recipes... More recipes for Cakes... More recipes for Bread... More recipes for Nuts... More Baking recipes...
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Other recipes with flour and coconuts as primary ingredients:
Cinnamon Biscuits
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