29-05-2020 di redazione
In the 13th century recipe book "Kitab al tabeek", the writer Muhammad Bin Hassan Bhagdadi, whose original manuscript is still kept in the Suleymaniye Library in Istanbul, described the recipe of Zalabiya, renamed Jalebi when she arrived in India.
These gyrates can be found on the countless stalls and kiosks along the streets of Watamu and Malindi and all along the Kenyan coast.
Here is the recipe:
1 cup multipurpose flour
a teaspoonful of cardamom powder
1 teaspoon of instant yeast
2 tablespoons of corn flour
1 teaspoon of oil
1 tablespoon natural yoghurt
3/4 cup hot water
Ingredients for the syrup:
½ cup low sugar
1 cup of water
a pinch of saffron or turmeric
1 teaspoon of lemon juice
a teaspoonful of cardamom powder
In a mesolare bowl carefully flour, cardamom powder, instant baking powder and corn flour.
Add oil, yogurt and water and mix well until there are no lumps.
In a larger bowl or pot, add very hot water and put the bowl with the batter inside the larger bowl (make sure the water does not fall into the batter). Cover the larger bowl and let the batter rest for 30 minutes in a bain-marie.
In the meantime, prepare the syrup:
In a heavy-bottomed pan, add water, sugar and saffron (or turmeric). Cook for 15 minutes over medium heat
Reduce the flame to low heat and add the cardamom powder and lemon juice and stir until everything thickens (but not too much), turn off the fire.
Mix well the fermented jalebi batter and put it in a sac a poche or a bottle of ketchup or mustard with a spout.
Put the seed oil in a fairly large pan and once the right tenperature is reached, press the batter into the hot oil with about 8 small circular movements. The Jalebi should have a diameter of about 5-6 centimeters.
Fry until the underside is golden brown and turn it upside down once to cook the other side.
Using kitchen tongs, remove the jalebi, shake the excess oil and put it directly into the sugar syrup by turning it over to coat both sides and place it on a plate. Continue with the same procedure to make the other jalebis.
Optional but strongly recommended, sprinkle the hot pancakes with fresh pistachio nuts.
Jalebis are excellent hot or even cold and can be stored for 4 or 5 days.
In recent years gastronomic tourism has grown considerably all over the world.
This is due to the popularity of certain programmes and also to the media coverage of dishes and restaurants, especially in social networks.
An ancient Swahili legend says that before the arrival of the Portuguese, the natives of the Kenyan coast did not eat avocado but only used oil, because they did not consider it as fruit or vegetables.
When the Portuguese decided...
Kenya, thanks to past trade relations with Arabs, Indians and Persians, is a mix of cultures and traditions, of stories and food.
Among the most common street food...
Climate change, the difficulty of having two maize harvests a year and problems with pest control products are convincing many farmers to focus on the tuber, which can also be processed into flour.
In Kenya, potatoes are particularly tasty.
The local population loves them fried, so much so that they are the ideal accompaniment to the national dish, the "nyama choma" (grilled meat almost toasted).
But there are many other ways to cook...
The Kiswahili language, originally from the coast of the same name that goes from the north of Mozambique to the Horn of Africa and later adopted also by the rest of East Africa, particularly by...
Virgola is one of the most well-known and important Italian brands in the hairdressing arena and its historical founder and owner Rinaldo Rampon is a love of Kenya.
For years he has watched Watamu and his beaches, but not only.