EAST AFRICAN RICE BREAD: MKATE WA SINIA (WA MCHELE)
Rice bread (also known as 'mkate wa mchele' or 'mkate wa sinia' or 'mkate wa siniya' in Kiswahili or even 'mkate wa kuchechema' (kutetemeka) in Bajun ) is one of the famous Mombasa Swahili dishes. It is a sweet rice and coconut sort of bread or cake like, usually served as a delicacy as well as a day to day accompaniment to other dishes. Enjoy this non glutenous bread, Usually served in the morning or evening.
Some oil to rub on top of the bread once baked: keeps it soft.
PREPARATION (for both method 1 & 2)
METHOD 1: COOKING USING AN OVEN
Traditionally, in East Africa, the rice cake is cooked in a 'SUFURIA' (saucepan/cooking pot) and 'baked' using charcoal on a 'JIKO'. However I have used a loaf tin (26 by 13cm) and baked in an oven.
METHOD 2: HOW TO COOK MKATE WA SINIA USING A JIKO
Using a jiko is the traditional or indigenous way of cooking this bread cake in East Africa, especially in the villages and households that do not own an oven.