Feb 11, 2019 - A blog about Indian and International cuisine, with simple steps and catchy pictures. Mkate wa Ufuta. Once flipped, I found the second side never cooked up as nicely as the first so it is important to get side number one good and crisp and speckled with brown. Not only did the flavor combination of the coconut milk and sesame seeds intrigue me, but the simple cooking method was very appealing. In English we can call it Sesame bread is round, flat, different from unleavend bread ( Mkate wa kusukuma ) . Let us know what you think. Patricia, what wonderful memories and experiences you must have! Cover the bowl containing the dough with a damp kitchen towel and place it in a warm place to rest for 30 to 60 minutes. Place the dough rounds on your work surface, rub the top side of each dough round fairly generously with oil, and sprinkle each with 1/2 to 1 teaspoon sesame seeds, being certain to gently press the seeds into the dough. Saved from swahilidelicacies.com. They are very popular especially among the Coastal Swahili people in the month of Ramadhan . I turned it to medium low and it worked really well. Clean Eating Snack Recipes.. Be the first on your block to be in the know. These mkate wa ufuta turned out exactly as described in the recipe—dense, chewy, and with a lovely toasted sesame flavor. We ate the bread warm and dipped it in the juices of a chicken dish. It’s perfect for dipping or dunking or sopping or plain old noshing. With the wet hand or a deep spoon, pick some batter from the bowl and spread it quickly over the tawa, trying to get a thin round naan shape. We are certain to enjoy these little gems quite regularly in the future! Total kneading time was 7 minutes. The second time we ate it we warmed it up in the toaster oven and had it with some eggs for breakfast. When forming flat rounds from the 6 portions, I found slapping the dough from palm to palm helped to stretch and shape it. Clean Eating Recipes. We ate the bread warm with red lentil soup. After 30 minutes, the dough had not risen much, if at all. I think these would also be great with some hummus or flavored oil to dip in or maybe even with a sprinkling of sugar for a sweet breakfast treat? The texture of the bread was very nice and we were thrilled with the results. Procedure: In a bowl, mix together flour, salt, instant yeast and mix well. I'm not sure exactly what I was expecting with this mkate wa ufuta bread, but it pleasantly surprised me with both its simplicity and flavor. I let the bread rise in the kitchen for about 1 1/2 hours and it got to about double its original size. The bread is perfectly fine at room temperature but the texture is better when warm. It’s a soft, chewy bread with a slight crunch from the sesame seeds. I really enjoyed this chewy sesame bread. The bread was best warm out of the pan, but also quite good once it had cooled down. As for that name, we’re not quite certain how to pronounce it, even after much research. The flavor was great, the toasted seeds were so good. I would use these flatbreads for many dishes that require sopping and mopping of plates; however, the flatbreads would be equally good as vehicles for open-face tartines of smashed avocados or spicy chicken salads. Usubiri uumuke (Ufure) Jinsi Ya Kuchoma Mikate: Really nice. It’s perfect for dipping or dunking or sopping or plain old noshing. Mkate Wa Ufuta. I am not sure how to pronounce the bread for … The bites with flecks of salt were my favorite and I recommend salting both sides lightly. Yet once you try this unique and chewy, toasty, nutty, densely magnificent sesame flatbread from Zanzibar, you’ll be crooning about it to everyone who’ll listen, even if you don’t know what the name means. Recipe Source: Leite’s Culinaria. Serve the bread warm—preferably straight from the skillet—whether alone, slathered with butter, dipped in pan juices, or dunked into soup, stew, or curry. Hi, Lee. I imagine it was a local or regional dish. 14.Nyunyizia ufuta mikate yako acha iumuke kwa dakika 20 Sprinkle the sesame seeds and let them raise for 20 minutes JINSI YA KUPIKA/HOW TO COOK 1.Washa Jiko la umeme moto wa juu na chini 180'C Heat the oven 180'C 2.Oka mikate kwa muda wa dakika 20 mpaka 30 Bake them for 20 to 30 minutes 3.Ikiiva itoe jikoni acha ipoe na itoe kwenye trei yake It was quick, easy, and delicious! 3. It was wonderful with its soft, steaming interior and toasted sesame flavor. Adapted from Felicia Campbell | The Food of Oman | Andrews McMeel, 2015, Mkate wa ufuta. I kneaded the dough for 15 minutes (well over the 5 to 7 minutes mentioned in the recipe) and i t never really got smooth, although it was a little smoother after 15 minutes. Instant Yeast – 3/4 tsp. Pat each ball or slap it between the palms of your hands to form a round shape about 6 1/2 inches wide and between 1/4 and 1/2 inch thick. That being said, they are quite heavy as it’s essentially fried bread dough. And as always, please take a gander at our comment policy before posting. We ate it with a hearty beef stew to sop up the stew juices, but it was also wonderful on its own as an appetizer, no butter necessary. Have a picture you'd like to add to your comment? The first one I cooked I only lightly brushed the oil on and the bread didn't get much color and took longer to cook through. If the pan is hot enough, the water will form bubbles and sizzle rapidly. We know what you’re thinking. The dough will rise slightly and become puffier and softer but it won’t necessarily double in size as we’re accustomed to with most yeasted bread doughs. It didn't seem to rise much but the dough felt good and was springy and soft. It was a tough dough to knead, not light and springy, but heavy and solid. 1 cup plus 2 tablespoons full-fat canned coconut milk, plus more as needed, 3 to 4 tablespoons sesame seeds (toasted or untoasted). I used about a teaspoon of seeds on either side of the bread. Just pantry staples. Once it had risen, though, it was much softer and easier to work with. Don't forget to add a pinch of salt to the top side of each mkate wa ufuta before you flip it. And it was really nice to be able to make bread in less than an hour. I had it on the counter for about 1 hour, with almost no change. That’s a sign that it’s ready! They looked like an ordinary flatbread but as I took my first bite I was pleasantly surprised by the subtle nuttiness from the sesame seeds and the mild sweetness of the coconut milk—truly a match made in heaven. Mkate Wa Ufuta (sesame flatbread) triangles framing the calamari curry on a bed of coconut rice This past Sunday, January 12th, marked Zanzibar's Revolution Day when in 1964 the Sultan was overthrown following the independence from Britain (1963). The pan was very hot, so I didn't want the bread or the seeds to burn! Mkate what?! But because we didn’t test it I can’t tell you exactly how much. I would love to find the recipe and prepare it together with the bread. In fact, this step seemed to be geared toward resting the dough so you can shape it rather than rising the dough. I ate one and was stuffed! Notice that the cake (mkate) pulls away from the edges once it’s done. I knew I was adding more to the other side later, so this amount worked well. This mkate wa ufuta, or Zanzibar sesame bread, is a very easy recipe and absolutely delicious. It’s essentially a dense griddle bread that’s more about texture than taste. As the dough came together, I found it to be dense and dry and I got quite a workout incorporating all the flour into the mass and creating a smooth texture. If it seems impossibly dry, add another tablespoon coconut milk as you knead. I let it rise for 30 minutes longer and at that point it had approximately doubled in size. Watch Queue Queue. It didn't taste like coconut at all, contrary to what I expected. Add all the ingredients except water, sesame seeds and ghee in a mixer with a paddle attachment and mix. If you want slightly less dense bread, then let the dough rest in a very warm place, such as an oven with the pilot light on, and wait for the dough to nearly double in size. Even those who don't like coconut will like this mkata wa ufuta as the coconut milk doesn't really add any discernible coconut flavor. The texture was very dense and chewy, but that is how it was described. Ufuta - Kiasi. 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