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Vitumbua
Vitumbua, from above
VegVeganTanzania

Vitumbua

Fluffy rice and coconut puffs from the paniyaram pan. Breakfast on the Swahili coast.

100 minTime
5 gProtein each
mildSpice
4hPlan ahead. Soak for 4 hours first; the 100 minutes come after.
Swahili breakfast puffs2 chapters · 1 min read

Make it your way

Grandma's wayThe original. Handle with reverence.
The original
374kcalsame
5 gproteinsame
2 gfibresame
100minutessame

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Rice1 cup raw rice, soaked 4 hours
Thin coconut milk1 cup
Fresh grated coconut⅓ cup fresh
Sugar¼ cup plus 1 tbsp
Instant dry yeast1 tsp
Cardamom½ tsp
Cooking oil (vegetable oil)for the pan

Method

5 steps
  1. 1Drain the rice and blend with the coconut milk and grated coconut until very smooth.
  2. 2Stir in the sugar, yeast and cardamom, cover and leave in a warm place.
  3. 3Heat a paniyaram pan on medium and add a few drops of oil to each cup.
  4. 4Fill the cups three quarters full and cook until the bottoms are golden and the edges set, then turn with a skewer and cook the other side.
  5. 5Serve warm.
Serve it like this

Pile in a bowl lined with a napkin and serve warm with chai.

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Make it a meal

What goes with Vitumbua: a bread or rice, a side, something to drink and something sweet.

On the side Jeera aloo30 min
On the side Bengali aloo dum40 min
A little snack Kashata30 min
A little snack Mandazi100 min
To drink Masala chai10 min
To drink South Indian filter coffee20 min
Something sweet Mkate wa sinia60 min
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