- Shape dough like you would
shape a paper fan – starting
at one end, all the way to the
opposite end. Then coil it up so
it resembles a cinnamon bun. - Once coiled, cover the dough
with a damp cloth and let them
rest for 20 minutes. - Gently flatten out coiled dough
and roll out. Begin rolling out
the dough from the centre
working outwards rotating as
you roll it. Roll into a ¼ inch
dough thickness. - Oil a flat-based skillet or large
pan and then place dough on
the pan. - Heavily oil the other side of the
dough making sure you oil the
edges too. - Cook for about 2–3 minutes
rotating as need until golden
brown. - Serve warm.
Sukuma Wiki
Ingredients
1 kale bunch
1–2 cups chopped or ground beef/chicken
(optional)
3 medium tomatoes
1–2 tsp minced garlic
1 large white onion
2 or more tablespoons canola or
cooking oil
1 tsp smoked paprika
½ tsp coriander
½ tsp curry or turmeric spice
½ tsp cayenne pepper or more
1 tbsp bouillon powder or cubeDirections 3- In a medium-large skillet, add oil, onions and garlic,
and sauté, for about 2–3 minutes, stirring constantly to
prevent any burns. - Then add curry, coriander and paprika, and continue stir-
ring with a heavy wooden spoon, about 2 minutes. - Add minced meat, bouillon powder; stir until ingredi-
ents have been thoroughly combine. Simmer for about
5 minutes or more. Throw in chopped kale, cayenne
pepper and lemon juice. Continue cooking for another
5–10 minutes until flavors have blend and greens are
cooked, according to preference. Adjust seasonings – salt
and pepper – turn off the heat. - Remove from the heat and let it cool. Serve with ugali.
Soft-Baked Mandazi
Ingredients
¼ cup warm water
2 ¼ tsp active dry yeast
1–5 oz. can evaporated milk or
¾ cup canned coconut milk
1 large egg
½ cup sugar
1 tsp salt
3 ½ – 4 cups all-purpose flour
L cup grated coconut or
coconut flakes
4 tbsp unsalted butter
1 tsp crushed cardamom spice
1 tsp grated nutmeg or cinnamon
powdered sugar or cinnamon
sugar to sprinkleDirections- In a large bowl add the warm water, evaporated milk, salt, sugar
and yeast. Set aside for 5 minutes. Add eggs. - Then add 3½ cups flour, butter, cardamom, nutmeg, grated
coconut and mix by hands or in a stand mixer. - Turn dough on a lightly-floured surface, knead dough until all
the ingredients have been fully incorporated and the dough is
not too sticky, when touched, gradually adding the remaining
flour if you need be, err on the side of less flour rather than
more flour. Mix dough until smooth about 1–2 minutes. - Place dough in a greased bowl, turning once to coat. Cover
loosely with a clean cloth and let rise in a warm, draft-free
place for 1 to 2 hours or until doubled. - Roll out dough to 1-inch thickness. Cut in bite size or desired
shapes. - Preheat the oven to 375 F. Line baking sheets with foil and coat
with cooking spray or oil. Place mandazi on baking sheet and
bake for about 10–12 minutes or until slightly turning brown. - Remove, and let it rest. If desired, you can sprinkle with
powdered sugar to make it sweeter.
Find more Kim Doerkson recipes online at runningmagazine.ca/
category/bloggers/feed-the-runUgali
Serves: 4–5Ingredients
4 cups or more water
2 cups fine cornmeal
½–1 tsp saltDirections 2- Add about 4 cups of water to a
heavy large saucepan. Add ½
teaspoons of salt. Bring to a boil,
remove about a cup and set
aside. - Gradually whisk in the cornmeal,
until you have added the whole
thing in the pot, a little bit at a
time and keep stirring with a
wooden spoon to prevent any
lumps. You may have to remove
saucepan from heat while trying
to get rid of lumps – to prevent
burns. - Reduce the heat to low and
cook until the mixture thickens. - Then add the remaining boiled
water, reduce heat, cover and
cook – for about 10 or more.
Turn off the heat. - Scoop out balls with a small
bowl – shake and form a ball
by rolling around a bowl. Serve
with sukuma wiki.
runningmagazine.ca Canadian Running 23
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