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'Vitumbua' - rice flour and
coconut cream pastry buns

SAVOURY SNACK ServeD with hot tea

Coastweek - - This much-loved snack pastry is taken from
'A Taste Of Our Cooking': a community recipe collection
courtesy of Ismailia Womens' Organisation United Kingdom.

INGREDIENTS: (serves ten)

Half a kilo pudding rice 
Fifty gms coconut cream
One tsp yeast 
One small egg
One tsp sugar 
A few cardamom seeds
One tbsp water 
One cup sugar
Half a cup boiling water 
  Oil for frying
One and a quarter cups milk


Preparation time: approx. two and a half hours plus overnight
Cooking time: approx. sixty minutes

  1. Soak the rice for at least two hours

  2. Add one teaspoon of sugar and one tablespoon of water to the yeast and leave it for about ten minutes

  3. Melt coconut cream in half a cup boiling water

  4. Drain out the water from the rice and liquidise with coconut cream mixture and milk

  5. Add in the yeast and cardamom seeds and mix well; keep in a warm place overnight

  6. Next day add the sugar and the egg and mix well

  7. Pour a ladleful of mixture into one teaspoon of hot oil in a special vitumbua "karahi"

  8. When firm and brown, turn to cook the other side to similar colour


We are always interested in your opinions, suggestions, comments or 
contributions - If you have a favourite 'traditional' recipe that might go 
down well along the East African Coast, do send it in to us and we can 
share your pleasure and treasure with our readers around the world.






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