Breakfast is often said to be the most important meal of the day, providing a good start and the energy needed to keep going. In Kenya, breakfast is not just a meal; it's a cultural experience. A true Kenyan breakfast is a window into the traditions and flavors of its diverse communities.
If you think of Kenyan breakfasts, the first aroma recollection is the one of a steaming cup of chai. Every day in Kenya starts with a hot cup of black tea, brewed in water and milk in a 1:1 ratio, making it very nourishing and soothing. Kenyans will also add a generous amount of sugar, which I normally skip because I like my drinks sugar free but it’s certainly a must for most people who like this tea steaming hot, super sweet and rigorously served in a cup filled to the brim.
A cup of Kenyan Chai
Here are some of the most popular dishes served for a true Kenyan Breakfast:
Popular Kenyan Breakfast Dishes
1. Mandazi (Kenyan Doughnuts)
This is made from dough that is deep-fried. It originated from the Swahili people from the Kenyan coast.
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Don't confuse Mandazi and Mahamris. Mandazi is a flat deep-fried with lots of flesh inside and in most cases no yeast added when mixing the dough.
It is similar to donuts but may taste different depending on the ingredients used. Some common ingredients added to the mandazi for flavor are lemon zest, cinnamon,or cardamom; commonly known as ellaichi.
Maandazis can be made at home or bought from cafés, restaurants or from street vendors that make them every morning and evening. They are usually eaten with tea(chai)or coffee. They are served warm for breakfast or can be eaten as a snack with evening tea.
2. Mahamri (Swahili Donuts)
The second scent coming back to your memory is the cardamom and coconut delicate fragrance of mahamri. These golden puffy triangles are a perfect accompaniment for a Kenyan cup of tea and are the perfect snack to nibble on through the day. At breakfast they are often eaten with pigeon beans in coconut sauce, particularly at the coast, but they are perfect even on its own or with any kind of curry. If stored in an airtight container they keep fresh for several days however they are pure magic when eaten immediately out of the frying pan. Every time I make them at home, I still remember the day I first tasted them with the ever present Chai. I was sitting on a veranda overlooking the Indian Ocean, the breeze in my hair and my eyes lost searching the horizon. I could feel the heat building up in the air, still slightly fresh and moist from the night before, the light so bright reflecting on the white sand, the people strolling barefoot on the beach going about their day, the fishermen coming back with the catch of the day…I am dreaming already. I hope the recipe will make you dream too. It’s super fast and easy. Give it a go and bring some exotic scent to your summer breakfasts.
Mahamri is Swahili donuts popular in the coastal region in Kenya.
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Procedure:
- Mix the flour, the yeast, the sugar and the cardamon.
- Add some coconut milk and start kneading, adding more milk if you need, a little at a time until you have dough that is a soft but not sticky.
- Knead it for a few minutes. To check that it’s ready, cut the dough in half with a knife. You should see bubbles on the inside.
- Divide the dough into two and let it double its size. Then halves the two doughs and make them into balls.
- Roll each ball into a circle of quarter inch thick.
- Divide each circle into 4 sections.
- Place all the triangles you have obtained on a lightly floured surface and let them rest covered for about an hour.
- Heat a generous amount of sunflower oil or other vegetable oil in a frying pan and make sure it’s at the right temperature before you start cooking the mahamri.
- Cook the on both sides till golden coloured.
- Let them cool before placing them in airtight container for storage.
If possible, eat them as soon as they are ready, still hot for the best result.
3. Vibibi (Rice and Coconut Pancakes)
Vibibi are sweet fluffy delicious pancakes made from rice and coconut. It is also another coastal breakfast staple.
The rice is soaked overnight then blended with coconut milk and other ingredients to make a smooth batter. It is then let to settle,ferment naturally and puff up nicely. Ghee is used in frying them in a covered pan.
4. Uji (Porridge)
This is also another Kenyan breakfast meal that is popularly served at home or in restaurants. It is loved by many as it is considered to be healthy and rich in fiber and nutrients.
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It is common to see women selling Uji by roadside kiosks early morning mostly to bus drivers and construction workers. Most Kenyans love their Uji fermented. Some add lemon juice, margarine or milk to the non-fermented Uji for more rich flavor.
Uji is made from a mixture of millet, sorghum, cassava, and maize flour. Ugali is a good source of fibre. It is made from whole maize flour, sorghum, or finger millet.
Kenyan Uji
5. Chapati
Chapati is a flatbread made from dough and fried on a pan just like pancakes. They are popularly served as a main dish with stew but is also eaten during breakfast. Chapati for breakfast is usually from dinner leftovers. To spice it up, most people prepare rolex, an omelet then roll it up with the chapati.
They can be made at home, ordered in restaurants or from street vendors.
6. Sweet Bananas
The sweet bananas are tiny and sweet as the name suggests and are a common traditional breakfast dish served with tea in rural Kenya. It is mostly enjoyed with a cup of black tea or tea with milk and mostly with no sugar because the bananas have enough sweetness.
The bananas can be bought from the supermarket, open-air markets and from street hawkers that sell them at affordable prices.
7. Kaimati
Another delightful crunchy breakfast delicacy that does not miss the breakfast table especially if you are down at the coast. It is similar to mandazi and mahamri but unlike the two.
Kaimati
8. African Pancakes
Pancakes, African style, are comforting, tender, and tasty pancakes that are a cross between a crepe and an American pancake. Not a week goes by in my household without making these tender pancakes. They’re my son’s favorite breakfast. Who am I kidding? I started making these pancakes when I was about 10 years old, with no precise measurements. They tasted different each time because, in my culture, all you need to know how to cook is knowing what ingredients you need. So armed with flour, eggs, milk, and oil, I embarked on my pancake-making venture with pride and dedication. However, whenever I had an opportunity to sample pancakes sold at my neighborhood patisserie (French pastry shop), I grabbed it with both hands. They were always spot-on tender and tasty. One day, I was bold enough to politely ask the lady for the recipe. She looked at me as if something was wrong with me. Fast forward to the present day. Whisking the eggs separately and letting the batter rest for at least an hour to relax the gluten makes for really light and tender pancakes. These tender pancakes are a little thicker than crepes but thinner than American pancakes. They’re comparable to South African or Swedish pancakes. The beauty of this recipe is how versatile it is. I haven’t found anything quite like them in restaurants in the States.
Mix the flour mixture into the eggs and milk until combined. Then stir in melted butter. Pour about a ½ cup of batter, depending on the size of your fry pan or skillet. Tilt the pan so the batter spreads across the bottom of the pan. Cook the pancake for about 2 minutes, flip, and cook the other side. Serve hot, sprinkled with cinnamon sugar, powdered sugar, or syrup. You could also fill it with nut butter, jam, or cream cheese. They create a great make-ahead breakfast. Store cooked pancakes between layers of parchment or waxed paper, then seal them in a ziplock bag. Deck it up however you like: clotted cream, cream cheese dip, or cinnamon sugar.
MAHAMRI RECIPE || HOW TO MAKE SOFT MAHAMRI || TERRY’S KITCHEN
In conclusion, I would say that meat or Proteins in a Kenyan breakfast is considered heaven. Meat is rarely seen on the table. However there are various options which you would see or get on the modern Kenyan fusion gastronomy or more so in restaurants. These options includes Meat samosas(mincemeat wrapped in pastry and fried) . Chicken or Beef Mshikaki(skewers charcoal grilled) .
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tags: #Kenya
