A recipe i got from a forward which will surely be appreciated by those of us brought up in East Africa.
it was kindly pointed out by saju that the posts were from the blog "chachiskitchen.blogspot.com". thank you for the same and apologies that it was wrongly posted - there are pictures available too http://chachiskitchen.blogspot.com/search/label/East%20African%20Influence
Vitumbua- is a Tanzanian dish, made from rice flour, coconut, yeast and cardamom. When made well it is fluffy and literally melts in your mouth.
Ingredients
2 cups finely ground rice flour
2 tblspn plain white flour
2 tblspn fresh grated coconut (available frozen in most Asian stores)
1 400 gm tin coconut milk
(half) cup hot water
1 tspn dry yeast
(half) cup sugar
(half) teaspoon roughly ground cardamom seeds
oil
Method
1.. Mix rice flour, grated coconut, and the coconut milk and hot water to form a thick paste. The temperature should be equivalent to body temperature.
2.. Add the sugar, cardamom and yeast and mix well.
3.. Cover and leave overnight
4.. Next day mix thoroughly
5.. Instead of using the vitumbua karai(pan), I used an appam pan which I have previously used to make ponganalu.
6.. Heat the appam pan, apply a drop of oil in each pan, pour in the batter so that the pan is ¾ full.. Cook for 2-3 minutes, and flip the vitumbua, this is quite tricky, but gets easier with practice.
7.. Cook the other side and repeat until all the batter is finished.
We have them for breakfast in the morning. They can be served with a kuku paka. Recipe to follow.
it was kindly pointed out by saju that the posts were from the blog "chachiskitchen.blogspot.com". thank you for the same and apologies that it was wrongly posted - there are pictures available too http://chachiskitchen.blogspot.com/search/label/East%20African%20Influence
Vitumbua- is a Tanzanian dish, made from rice flour, coconut, yeast and cardamom. When made well it is fluffy and literally melts in your mouth.
Ingredients
2 cups finely ground rice flour
2 tblspn plain white flour
2 tblspn fresh grated coconut (available frozen in most Asian stores)
1 400 gm tin coconut milk
(half) cup hot water
1 tspn dry yeast
(half) cup sugar
(half) teaspoon roughly ground cardamom seeds
oil
Method
1.. Mix rice flour, grated coconut, and the coconut milk and hot water to form a thick paste. The temperature should be equivalent to body temperature.
2.. Add the sugar, cardamom and yeast and mix well.
3.. Cover and leave overnight
4.. Next day mix thoroughly
5.. Instead of using the vitumbua karai(pan), I used an appam pan which I have previously used to make ponganalu.
6.. Heat the appam pan, apply a drop of oil in each pan, pour in the batter so that the pan is ¾ full.. Cook for 2-3 minutes, and flip the vitumbua, this is quite tricky, but gets easier with practice.
7.. Cook the other side and repeat until all the batter is finished.
We have them for breakfast in the morning. They can be served with a kuku paka. Recipe to follow.
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