Mkate
wa Ufuta is one of original and traditional bread served in Zanzibar , Mombasa as well as mainland , its one of those delicacies than can be cooked right in front of you
and served very hot it goes very well with samaki wa kupaka ( grilled fish
coated with coconut sauce) or some nice spice chai. The batter is a mixture
of flour , yeast and coconut milk, although it can be substituted with milk
without effecting the texture or taste of the bread, I understand the
original was done with water only but I have not tried it.
This
bread is cooked on direct charcoal heat to create that amazing charcoal flavor in a very fascinating and rare technique which
most of us are not able to do so due to so many constrains or convenience so
we improvise and use gas or electric ranges.
Many
of us who prepare this bread reserve a separate special pan which is not too heavy
or too light only for the bread, it is not used for anything else to avoid any sort
of fat to touch the pan otherwise it becomes very difficult to cook it ....I
hope am not making you scared.
Having said all that, there’s always a way to improvise so one can get closer to the original. There are also portable cookers that can give similar results.
Like
many Zanzibari dishes this is also versatile, it can be served for breakfast,
lunch and dinner and seem to pair very well with coconut base curries , beans such as mbaazi ( pegeon peas ) and maharage as well ( red kidney beans)
The recipe below yields about 4-6 breads.
3 Cups all purpose flour
3 tps yeast
2 1/4- 2 1/2 coconut cream / or regular milk
2 Tbls Yogurt (Optional)
Method:
In a small bowl mix dry yeast and 3 tablespoons warm water and leave it to rise for about 5-10 minutes.
Place the flour in a large mixing bowl. Mix flour with salt, egg and yeast. Add the milk/coconut and use a fork or whisk ensure there are no lumps, add the oil and the shortening and whip again until completely all the batter is well mixed.
(Batter should be thick like cake mixture but more sticky/gummy).
Cover the batter and place it in a room temperature let it rise, once it has risen double the size you beat it again and leave it to rise again, you may repeat this method 2 to 3 times (the more you beat/whip it the softer/fluffier the bread) Get the broil preheated on the maximum heat. You need a medium size skillet not too heavy or too light. Heat the skillet on medium heat and sprinkle some water on hot skillet and pour the batter on it and use your hands (wet them) to spread the batter on the skillet for about ½ inch thickness. Sprinkle the sesame seeds and leave it for about 3 to 4 minutes, and as soon as the bubbles starts rising place it in the oven for 7 to 10 minutes or until its brown. Remove it from the heat and place it on cooling rack for few minutes and brush ghee or shortening on it.
Serve them hot or at room temperature with any curry or vegetable dish
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