East African Breakfast Platter
East African Breakfast Platter

Hey everyone, it’s John, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, east african breakfast platter. One of my favorites food recipes. This time, I’m gonna make it a bit tasty. This will be really delicious.

East African Breakfast Platter is one of the most well liked of current trending foods in the world. It is enjoyed by millions every day. It’s simple, it is fast, it tastes delicious. They’re fine and they look fantastic. East African Breakfast Platter is something that I’ve loved my whole life.

Great recipe for East African Breakfast Platter. #nonindian - This is a typical East African breakfast menu that are very popular. On this platter you will find MANDAZI, a deep fried doughnut which is the most favourite of all. It is generally served with tea or chai in the Swahili lingo.

To get started with this recipe, we must first prepare a few ingredients. You can have east african breakfast platter using 25 ingredients and 8 steps. Here is how you can achieve it.

The ingredients needed to make East African Breakfast Platter:
  1. Get For Mandazi / Mahamri (Doughnuts)
  2. Make ready 1 cup plain flour
  3. Prepare 2 tbsp butter
  4. Take pinch salt
  5. Take 3 tbsp powdered sugar
  6. Get 1/2 tsp baking powder
  7. Get 1 egg
  8. Prepare 1/4 tsp. cardamom powder
  9. Make ready as required warm milk
  10. Prepare as required oil to deep fry
  11. Prepare For Uji Wa Wimbi (Porridge):
  12. Make ready 3 tbsp. millet flour (I used Sorghum / Jowar flour)
  13. Prepare 2 + 1/2 cup water
  14. Make ready 2-3 tbsp. sugar / honey or to taste
  15. Prepare 1/4 tsp. cardamom powder
  16. Take For Fried Nduma (Arrowroot):
  17. Make ready 2-3 Arbi, boiled, peeled & cut into thick slices
  18. Get pinch salt
  19. Prepare pinch pepper or to taste
  20. Prepare 2 tbsp. oil to shallow fry
  21. Take For Fried Sweet Potato:
  22. Make ready 1 medium size sweet potato, boiled, peeled & cut into thick slices
  23. Make ready pinch salt
  24. Get pinch pepper powder or to taste
  25. Make ready 2 tbsp. oil to shallow fry

On this platter you will find MANDAZI, a deep fried doughnut which is the most favourite of all. It is generally served with tea or chai in the Swahili lingo. The other dish is UJI WA WIMBI, a porridge made of millet flour. Breakfast Food That East Africans Eat.

Steps to make East African Breakfast Platter:
  1. Mandazi - Mix together flour and butter till it resembles bread crumbs. Then add all the other ingredients (except milk) and knead into a dough. Add milk if required. Cover with a damp cloth and keep aside for 30 minutes.
  2. Divide the dough into two equal portions. Roll out each portion into a circle of 1/4" thickness. Cut into squares with a pizza cutter.
  3. Heat oil in a pan and deep fry in batches till till light golden in colour. Drain on a kitchen towel and dust with some powdered sugar. Enjoy for breakfast with a hot cup of tea / coffee.
  4. Uji Wa Wimbi - Bring 2 cups water to a boil. Meanwhile mix together millet flour and 1/2 cup water into a paste.
  5. When the water comes to a boil, add the sugar/ honey and cardamom powder. Simmer till the sugar dissolves.
  6. Then add the flour paste and continue to simmer on a low flame till it turns thick to a desired consistency. Switch off the flame and serve as breakfast, garnished with a pinch of cardamom powder.
  7. Nduma - Heat oil in a pan and shallow fry the sliced arrowroot on both sides till they are light golden in colour. Drain and sprinkle salt and pepper. Your simple breakfast is ready.
  8. Fried Sweet Potato - Heat oil in a pan and shallow fry the sliced sweet potato on both sides till they are light golden in colour. Drain and sprinkle salt and pepper. So Breakfast is ready.

East Africa is made up of multiple countries, including Ethiopia, Kenya, Somalia, Uganda, Tanzania, Zimbabwe and the Seychelles. Despite the large number of countries, the diet and cuisine remain relatively similar across the region, largely due to the nomadic lifestyle. We each decided to try out the East African dinner platter with the chapatti flatbread, the eggplant and cauliflower and spicy lentils and with beef and goat (these are two separate platters see menu and pictures). Everything was delicious, light and not very oily. East Africans really know how to cook their veggies man.

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