SOMETHING LIGHT: RWANDA

Season 1 Episode 6

Snack – Mandazi (African doughnuts)

Rwandan mandazi are little African doughnuts that are truly addicting. 

Ingredients

  • 3 cups all purpose flour
  • 1/2 cup coconut milk
  • 1/2 cup sugar
  • 1 egg
  • 1 tsp active dry yeast
  • 1/2 cup warm water
  • 1 Tbsp vegetable oil
  • 1/2 tsp salt
  • 1 tsp cardamom (can mix up nutmeg and ginger)
  • 1 tsp cinnamon
  • vegetable oil for frying donuts
  • 2 Tbsps confectioners sugar for dusting

Method of Preparation

  1. In a small bowl mix the yeast and warm water and stir. Let sit for 5 minutes until yeast dissolves.
  2. In a large mixing bowl, add flour, salt, cardamom, and cinnamon and mix. Add vegetable oil, egg, coconut milk, sugar and yeast mixture.
  3. Mix everything until the dough is not too sticky and it no longer sticks to the side of the bowl, add additional flour as needed. (you can use the dough hook on your mixer for this)
  4. Place the dough in an oiled bowl and cover with a towel or plastic wrap. Let it rest for about an hour until the dough rises a little.
  5. Heat oil in a deep fryer to 350 degrees or use a deep frying pan or wok.
  6. Cut the dough into about 6 pieces to make it easier to roll and cut. Roll each piece so that the dough is about 1/2 inch in thickness.
  7. Cut into triangles and place in hot oil.
  8. Fry on both sides until golden.
  9. Place donuts on paper towels to drain any excess oil.
  10. Repeat with remaining dough.
  11. Sprinkle with confectioners sugar and enjoy.

DRINK 

Ikigage (Sorghum drink)

DRINK 

So I call this one Nigerian Palm-wine or zobo or kunu. Basically, you get the drift. It’s a local drink and I chose it because it’s a community drink and I just felt like it’s one thing that shows togetherness and bonding in Rwanda from the pictures I saw.

Ikigage (Sorghum drink)

Ingredients

  • Sorghum (substitute; maize or millet grains)
  • Malt
  • Water

Method of Preparation

Soak the sorghum in water and leave for days till it begins to ferment. Dry the partially fermented grains. Prepare the malt mixture so that it can be added to the sorghum mixture later.

Put the dried grains inside a mortar and ground to obtain flour. Mix the flour to form concentrate and then dilute it with water. Allow the mixture to cool and pour into a large container.

Add malt to the mixture to help boost the fermentation process, and after some days, the drink is ready to be served.

On a personal note, I’ll be honest with you, I will personally add a good quantity of sugar to this. This drink when not tweaked, looks like something for our fathers (I’m laughing so hard). Adding sugar might take away the pure taste of it but we cannot common die if it’s not what we’ll like.

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