VITUMBUA

VITUMBUA

Vitumbua are very popular in Mombasa, Malindi and Lamu and also in Tanzania. I could liken them to pancakes only a little heavier in texture and coconuty in taste. Here goes the recipe but you have to be very careful of the consistency of the batter otherwise they will turn out heavy and gummy - and that is not what we want. Vitumbua is the plural of Kitumbua in case you wonder why spelling differs in places!

INGREDIENTS

2 Cups Good Quality Rice - soaked for at least 2 hours and drained

Half a Cup of Sugar OR 3/4 Cup Sugar if you prefer a sweeter taste

1 Egg

2 Teaspoons Instant Yeast

4 Tablespoons Cornmeal

2 Tablespoons Plain Flour

1 Teaspoon Ground Cardamom

Appx. 1 Cup Coconut Milk

Clarified Butter (Ghee) or Oil for frying

DIRECTIONS

1) Place the drained rice in the blending jug. Add the sugar, yeast, and the coconut milk. Do not add all the coconut milk yet. Just add about a little more than half the measured cup. 

2) Run the blender for a couple of minutes and if you find the blender isn't running well, then add a little more of the coconut milk. Run blender for a few more minutes and check the texture of the paste by lifting a little and rubbing between finger and thumb. The rice grains should have broken into extremely tiny granules.

3) Add the plain flour, egg and cornmeal and run the blender for a few more minutes until all ingredients are well blended. The final texture should be of pouring consistency. Pour the batter into a large bowl and add the cardamom. Mix well, cover it airtight and set aside to rise.

4) Once well risen (it should double in size) using a ladle, mix the batter and you are now ready to fry the Vitumbua

You will need either of 2 utensils for frying the vitumbua. Either a small heavy based wok or an UTTAPAM PAN. With the uttapam pan you can pour in each space and get mini vitumbua. Below is an image of the uttapam pan. As for myself I use my trusted old wok and get full sized vitumbua.

UTTAPAM PAN

Place the pan or wok on heat, pour in a tablespoon of Ghee/Oil and wait until it is hot. Pour a small ladleful of the risen batter into the pan or wok. If using an uttapam pan do not fill batter to the brim. After a few seconds you will see the batter rising and bubbles forming on the surface. Reduce heat to low.

Let it cook on low heat for about a minute. With the help of a skewer and spoon, ease under the  kitumbua and flip it over. This might require some practice before you can do it neatly. If it is going to be your first time, don't worry, it might get a little bit out of shape but it will be very much eatable.

Once you have flipped the kitumbua over, drizzle some ghee/oil around the edges for the underside to be cooked. Keep the heat low throughout otherwise it will brown (or blacken even) too quickly while it remains uncooked in the middle. Flip it over over once again and make sure both sides are evenly browned. Transfer the kitumbua onto a warm plate and keep it covered. Repeat the process with the rest of the batter and keep warm.

BEST SERVED WHILE WARM