Scones za kitanzania (Tanzania Potato Sweet Scones {Sweet Dinner rolls})

Ingredients 

1 cup sugar

1/2 vegetable oil

2 eggs

4 cups wheat flour

2 1/2 oz yeast

1/4 salt

2 cups water 

1 cup milk

1 cup mashed potatoes

2 Tsp melted butter

Directions:

1- Dissolve yeast and 1 tbsp of sugar in the warm water for about 10 minutes.
2- Warm the milk in a saucepan until it just bubbles, add the 1/2 cup of vegetable oil and sugar to the milk. Stir. Remove from the heat and allow it to cool to lukewarm.
3- In a large bowl combine the egg, milk mixture, and yeast mixture. Stir well. Add the flour 1/2 cup at a time, stirring well.
4- Knead on a lightly floured surface for about 8 minutes.
5- Cover, allow to rest for 1 hour. Punch down and roll into two equal rounds.
6- Using a pizza cutter, cut each round into 8 pieces. Roll the wedges, starting with the wide end. Tuck the pulled dough under each roll, placing the pulled dough side down.
7- Brush the 2 tablespoons of melted butter over the rolls.
8- Bake at 350 for about 15 minutes, until golden. Freeze any leftovers for later use. 

SHISH KABOB

Ingredients
Vegetable oil
Soy sauce 

Oregano flakes 

Garlic powder or fresh garlic, minced 

Freshly ground black pepper 

Salt 

Onion, minced
2 1/2 lbs beef  

Green bell peppers 

Mushrooms 

Medium or cherry tomatoes 

Boiling onions (or medium red onions)

Direction 
Cut  beef into 1 1/2 inch cubes. Combine remaining ingredients to make a marinade. Place cubes in a Ziploc bag with marinade and refrigerate for several hours or overnight, turning occasionally.

When ready to barbecue, soak wooden skewers in water for 30 minutes to keep them from scorching (or use metal ones which have been brushed with oil).

Prepare vegetables: quartered small or whole white boiling onions, whole mushrooms, cherry tomatoes or quartered tomato wedges and thick wedges of green pepper. Dip vegetables in oil before threading onto skewers alternating between meat cubes.

Broil over hot charcoal coals or in a 400°F gas grill or in the broiler of your oven for about 10 minutes; turn and broil for about 10 minutes on the other side or until done.

Serve over hot fluffy rice, on a bed of fresh lettuce leaves, or with buttered, grilled buns or pita pockets and fresh lettuce leaves for sandwiches. A leafy green salad is a wonderful accompaniment to shish-kabob.

 

Adopted from cook.com

Mkate Wa kiportugues (Portuguese Sweet Bread)

They often prepared this recipe around the Easter season, but I like it and cook at anytime!

Ingredients

1 1/4 cups very warm milk
1 cup sugar
1 stick unsalted butter (room temperature)
1 teaspoon salt
2 packages active dry yeast
1 teaspoon sugar
3 eggs, beaten
5-6 cups all purpose flour
12 uncooked eggs (in shell)
1 egg
1 teaspoon water

Directions

Mix one cup of very warm milk (should feel slightly warm when a drop is placed on the inside of your wrist) with 1 cup sugar, 1 stick of unsalted butter and 1 teaspoon of salt in the bowl of an electric mixer with the paddle attachment.

Sprinkle the yeast over the remaining warm milk (in a separate bowl or cup). Add 1 teaspoon sugar. Stir until dissolved. Set aside until yeast is bubbly, about 10 minutes.

Meanwhile, beat eggs until foamy; add eggs and yeast mixture to milk/butter/sugar mixture.

Beat in 5 cups of flour, gradually adding 1 cup at a time until a soft dough forms. Change to dough hook.

Knead 5-8 minutes with machine. Turn out onto a clean work surface and continue to knead by hand 1-2 minutes, until dough is smooth.

Butter or oil the inside of a non-metallic bowl and place dough inside, turning over once so that dough is coated and won't dry out. Cover with a clean damp towel or plastic wrap, then place in a warm place, free from any drafts.

Allow to rise for about 90 minutes, or until doubled in bulk. Punch dough down.

Turn out, again, onto a clean work surface. Divide dough evenly into 12 round pieces and form buns 3/4 inch thick. Arrange on 2 buttered cookie sheets.

Make a hollow depression in the center of each with the back of a tablespoon. Press an uncooked egg, gently into the depression. Roll remaining dough into two long thin log shapes and cut into 12 pieces (each). Form each into a thin strip, 6 inches in length. Place two strips over each egg, in criss-cross fashion, being sure to tuck in the ends under the bun.

Allow to rise again for about 45-90 minutes or until doubled in bulk (depends on the temperature in the room).

Preheat oven to 350°F.

Beat an egg with 1 teaspoon of water to make a wash; use mixture to gently brush tops of risen buns.

Cover loosely with aluminum foil and bake for 15 minutes or til golden. Remove to wire rack to cool. Brush lightly with melted butter.

Samaki, Mchicha na Ndizi (Fish with Plantains and Spinach)

Ingredient

Fish  (Any kind you like)

Onion

Spinach (fresh or frozen)

Tomatoes, diced 

Celery

Black pepper

Vegetable oil

Plantains (green) peeled and sliced
Coconut cream/milk 

Directions 

1.Put plantain in a pan and cook until tender done
2.  Place the fish in the center and top with the rest of the ingredients but coconut cream/milk and spinach. Simmer until the fish is almost done
3. Add spinach and coconut milk and cook for 5 to 10 minutes or until the spinach is done.
Serve while hot..

Pasta za Mchicha na Vitunguu Saumu (Garlic Spinach Pasta)

Ingredients

• 1 pound seashell pasta
• 1 (10 ounce) package frozen chopped spinach ( used fresh spinach)
• 2 tablespoons olive oil
• 7 cloves garlic, minced
• 1 teaspoon dried red pepper flakes (optional)
• salt to taste

  Directions  

1. Bring a large pot of lightly salted water to a boil. Add pasta and spinach and cook for 8 to 10 minutes or until pasta is al dente; drain and reserve. 

2. Heat oil in a large skillet over medium heat. Add garlic and red pepper flakes; saute for 5 minutes or until the garlic turns light gold. Add cooked pasta and spinach to the skillet and mix well. Season with salt and toss; serve.

Save with grated cheese or grilled chicken. 


Recipe adopted from www.allrecipes.com