The Pancake Option!

I had promised a friend that I was going to post this recipe, because I had suggested he make Vibibi - Rice pancakes and be all authentic, only to find out he had no idea what I meant. So this is for you, make sure you try and make them tomorrow morning ;) I remember back in Scotland a close friend of mine and I went to a get-together and they had these there, so through out the whole night, she kept going on about Vibibi.  Must have been the first time she had ever eaten them or she thought the name was funny ;) While they are sweet and are definitely quite addictive, they are also simple to make. You can have them in the morning for breakfast, or as a snack with Kikombe cha Chai - a cup of tea after a siesta or serve them as dessert . Whichever the case, you will definitely enjoy them.

Vibibi - Rice Pancakes

Ingredients

Rice - 2 Cups (soaked overnight)

Coconut milk - 1.5 Cups

Yeast - 1 teaspoons

Flour - 1 tablespoon

Cardamom - 1 teaspoon

Sugar - 1 Cup
Oil

Procedure

Dissolve the yeast in 1/2 cup warm water. Add a pinch of sugar and set aside, until yeast mixture foams.

Blend the rice and the Coconut milk until smooth. Add the yeast, flour, cardamom in the mixture and mix it all up. Cover in a warm place to let it rise.

When  the batter has doubled in size, add the sugar and mix well. Make sure your batter is not too thick, if it is just add a little milk.

Heat up your griddle or skillet, and spread about 1 tablespoon of oil. When hot, pour some of the batter into the griddle or skillet and spread to form a circle just like the way you would make pancakes. When golden brown on the bottom and flip it carefully. Repeat the process, adding more oil when necessary. Enjoy!

A Delicacy of the Island

Ngisi - Squid according to me is one of the best seafood delicacies, whether fried, grilled or made into a curry. I remember at home we would all fight for the biggest piece with my dad. My younger sister reminded me of how we would all try and come up with different types of ways to bribe my dad just so that he would part with his share :)-memories. Ngisi was and still is a popular menu be it dinner or lunch.

Fried Calamari

Ingredients

Calamari - bodies and tentacles,cleaned & cut                                                 
Salt - 1 teaspoon

Ginger powder - 1 teaspoon

Garlic - 2 cloves minced

Chili powder - 1 tablespoon

Turmeric powder - I teaspoon

Lemon juice

Oil for shallow frying

Procedure

Place the Salt, Ginger powder, Garlic, Chili powder, Turmeric powder and lemon juice in a large sandwich bag. Drop in the squid and shake around to coat evenly. 

Heat the oil, make sure you drop a tentacle into the oil to see if its hot enough. If it immediately begins to fry, the oil is ready. So when the oil does get hot, drop the squid gently in the oil and let it cook until crispy(a few minutes).

Drain the fried squid on a plate lined with kitchen roll.ENJOY!

The rule of the Coast!

Mbahazi or Mbaazi  za nazi - Pigeon peas in coconut milk, is eaten by many from the Coast. You have to have had this for breakfast with Mahamri - Sweat bread na Chai - Tea if you claim you are from this land near the ocean. I love this recipe, not because its easy, but the flavors are all just unified together excellently.

Mbahazi/Mbaazi za Nazi

Ingredients

Pigeon peas -   1 Cup (frozen or if dry, soak them overnight)

Coconut milk - 1 Can

Onion -             1 medium; finely chopped

Garlic -             2 cloves minced

Ginger -            1 inch grated or you can use ginger powder

Green Chilies - 2 to 3 minced (optional)

Turmeric powder - 1/4 teaspoon
Salt to taste

Cilantro/Coriander- a few sprigs, chopped fine

Oil

Method

In a large pot, combine pigeon peas and just enough water to cover. Bring to a boil, reduce heat to low and cover. Simmer until the peas begin to become tender and most of the water is absorbed.

Fry the chopped Onions in medium-hot oil, when golden brown, add the Garlic, Ginger and Chillies. Now add the boiled Pigeon Peas, the Coconut Milk, Turmeric and Salt.Cook for 3o minutes. If necessary add a little water. Add the chopped coriander. Enjoy!