Sunday, 19 January 2014

Chimbama/Mkate recipe by Anjimile Mtila Oponyo

15 very ripe bananas, peeled
1 to 2 cups ufa (preferably ngaiwa—see the nsima recipe above for an explanation)
banana leaves
  • Take banana leaves and pass them over a fire. This makes them pliable.
  • Run a knife down the spine of the leaf, trimming off the thick part.
  • Cut them into thirds and rinse in water.
  • Pound bananas with a mortar and pestle.
  • Pound in enough ufa to make a dough.
  • Place about a hamburger patty-sized amount of dough on each third of the banana leaf.
  • Completely wrap dough up with the leaf.
  • Place bundles in a pot vertically (do not pile too high) with enough water to cover the bottom.
  • Cover and place on a fire. Place more coals on the lid.
  • Check after 20 to 30 minutes. The dough should be bread-like inside.


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