Mkate wa Ufuta (Zanzibar Sesame Bread) is a traditional Tanzanian recipe (originating on the Island of Zanzibar) for a classic yeast leavened plain flour bread with coconut milk that's flavoured with cardamom and topped with sesame seeds. The full recipe is presented here and I hope you enjoy this classic Tanzanian version of: Zanzibar Sesame Bread (Mkate wa Ufuta).
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This is a classic leavened bread from Zanzibar that's typically served at Ramadan.
Ingredients:
400g plain flour, sifted
1 tsp salt
240ml hot, boiled, Coconut Cream
240ml cold water
1 tsp ground cardamom
25g dried active yeast sesame seeds
Method:
Mix the yeast and salt together in a bowl. Slowly add the cold water and then the flour before adding the coconut cream. Beat the dough aggressively for a few minutes (Adding some more flour if needed) until the dough is thickened and well mixed. When you have a fairly stiff dough tip onto a floured surface and knead for at least 15 minutes. Transfer to a greased bowl, cover and place in a warm spot to rise for at least 3 hours.
Knock the dough back, shape into a round loaf and sprinkle sesame seeds on top. Transfer to a well-greased baking sheet, cover with a cloth and leave in a warm place to rise for at least 60 minutes. When the dough has risen and almost doubled in size transfer to an oven pre-heated to 190°C and bake until well browned and the base sounds hollow when tapped.
Moisten the bread with a little ghee and serve hot.
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