KENYAN MINI MANDAZI

Description

A fried bread that originated on the Swahili coast of East Africa typically served for breakfast or as a dessert. It is also known as the Swahili Bun or Swahili Coconut Donut.

Preparation time: 90 minutes
Cooking time: 20 minutes
Serves 4

Ingredients

½ cup warm water
3½ – 4 cups all-purpose wheat flour
2 teaspoon active dry yeast
¾ cup canned coconut milk
1 egg
½ cup sugar
¼ cup grated coconut
1 teaspoon fresh grated nutmeg
1 teaspoon freshly ground cinnamon
1 teaspoon freshly ground cardamom seeds
1 teaspoon salt
powdered sugar to sprinkle
Breath of Heaven Avocado oil for deep frying

Preparation

1. Add the warm water, coconut milk, salt, sugar and yeast in a large bowl. Set aside for 10 minutes. Beat the egg and add to the mixture.

2. Add 3 cups of wheat flour, cardamom, cinnamon, nutmeg, grated coconut and mix by hands or use a stand mixer until the dough forms.

3. Place dough on a lightly floured surface and knead until all the ingredients have been fully incorporated and the dough is not too sticky when touched, gradually add the remaining flour if you need to.

4. Place dough in a greased bowl, turning once to coat. Cover loosely with a clean cloth and let it rise in a warm place for 1 to 2 hours or until doubled.

5. Roll out the dough into a thickness of about 1½cm and into 2-3cm squares.

6. Pour Breath of Heaven Avocado oil into a deep sauce pan, until it is at least 5 cm high. Fry until golden brown about 3-5 minutes depending on size. Remove with a slotted spoon and drain on kitchen paper napkin.

Serve warm with tea or coffee.

SAUTÉED POTATOES

Preparation: 5 minutes
Cooking time: 20 minutes
Serves 3-4

Ingredients

4 large potatoes
6 tablespoons of Breath of Heaven Avocado oil
2 tablespoons of chives, finely chopped
Sea salt
Fresh ground black pepper

Preparation

1. Cut the potatoes into cubes about 1cm thick. Bring a large pan of water to the boil, then cook the potatoes for 3 mins. Drain, shake out onto a kitchen paper-lined tray and leave to cool.

2. Heat the avocado oil in a non-stick frying pan until you can feel a strong heat rising. Add the potatoes in a single layer, make sure they are not crowded. Turn the heat to medium-high, and let the potatoes sizzle, but don’t stir until they start to brown.

3. Turn them all evenly 2 or 3 times until nicely browned all over – this can take about 7 -10 minutes. Have some kitchen paper ready to drain them on. Lift them out with a large slotted spoon and drain any extra oil on kitchen paper. Sprinkle with sea salt, ground pepper and the chopped chives.

These fried potatoes make a great breakfast side

PASTA SALAD

Total preparation and cooking time: 20 min.
Serves: 4

Ingredients

300 grams of small pipe or shell pasta
3 garlic cloves
200 grams red tomatoes
100 grams of green pepper
1/4 cup fresh coriander leaves
1 medium cucumber
Lettuce or in-season vegetables
150 grams cubed bacon (optional)
4 tablespoons white wine vinegar
7 tablespoons Breath of Heaven virgin avocado oil
2 table spoons of honey
sea salt
fresh ground black pepper

Preparation

1. Bring a large pan of salted water to the boil. Throw in the pasta and garlic and simmer for about 5 minutes, and drain.

2. Put the pasta in a large bowl and let it cool. Put the garlic aside for the dressing.

3. Chop the tomatoes, pepper, coriander, lettuce and cucumber into pieces about half the size of the pasta and add to the bowl. Add the bacon cubes (if preferred) and mix everything lightly.

4. Squeeze the garlic cloves out of their skins and pound them in a pestle and mortar. Add the vinegar, avocado oil, honey and seasoning and mix thoroughly.

5. Drizzle the dressing over the salad, adding a little more seasoning to taste.

You can serve the salad with fried potato cubes with pomegranate seeds.

Tip
To mix the salad dressing thoroughly you can put all the ingredients in jar cover with a lid and shake.