EAST AFRICAN RICE & COCONUT BREAD/MKATE WA NAZI/MKATE WA PEMBE TATU
East African rice & coconut bread is a delicacy cooked by Swahilis along the East African coast but its origins lie in Lamu, Kenya. The bread is traditionally wrapped up in Banana leaves (which gives it its triangular shape like a samosa) before being cooked over a wire on hot charcoal. Also known as 'Mkate wa fushi' or as the Bajuni call it 'nkache wa pembe chachu' or 'nkache wa nazi'. Whatever the name, this gluten free bread is truly amazing! A hot favorite during the month of Ramadhan.
METHOD 1: (THE TRADITIONAL METHOD)
More information & tips
1) You can substitute the fresh shredded coconut with desiccated coconut. Soak in hot water to rehydrate. (you will need 1 cup of desiccated coconut for this recipe).
2) You can substitute the rice flour with corn flour.
3) Even though the bread can be cooked without the banana leaves, The leaves not only gives the bread its famous triangular structure, but also lends it a fragrant aroma which is incomparable to anything! It is worth making this bread using the banana leaves to get the full flavor!
4) The baking powder (traditionally used Eno or Andrews) is added just before the bread it cooked to give it a fizz which helps the bread become fluffy.