Servings : Makes 5-6
This delicious bread is of Somali origins. It’s known as Muufo in Somali, but in E/Africa it is more commonly known as Mkate wa Mofa (which means Mofa Bread). The bread goes wonderfully with any soupy type of curry of your choice, basically anything with enough gravy will taste ten times better if had with this bread!
My personal favourite albeit quirky way of having this (coz my mummy used to do this for me when I was a little girl lol), I break the muufo into tiny pieces in a bowl, then add some HOT milk into it, enough to cover the bread pieces. Then, using the bottom of a heavy glass, I mash it up (yes a GLASS, coz otherwise it doesn’t taste the same :P) Once it’s all mashed up, I then drizzle it with some melted butter and sprinkle some sugar over it and enjoy it with a spoon. Trust me on this, YUM!!
- 1 1/2 cups self-rising flour
- 3/4 cup all-purpose/plain flour
- 1/4 cup maize flour (unga wa sima)
- 2 tsp. salt
- 1/4 cup sugar
- 2 tsp. yeast
- 1/4 tsp. garlic paste
- 1-1 1/2 cups WARM water
Put all the dry ingredients into a big bowl. Stir together so that everything is well-combined. Then gradually add the warm water whilst stirring. Once it is of a slightly loose-batter consistency, stop adding water and mix the batter very very well using either your hand or a whisk. Cover the bowl with cling wrap and store in a warm area for about 2 hours. The batter will double in size and be filled with bubbles.
Heat a tava or small frying pan. Dab a tissue in some oil and give the surface of the tava/pan a light wipe. Using a serving spoon, scoop up about half a cup of batter and pour it on the pan, trying to shape it so that it is round. Cover the tava/pan using a saucepan lid. Keep the heat on low and let it cook for about 2 minutes. Remove the cover and check the surface of the bread, it should have small bubbles all over. Gently lift and have a peep to check the under-side, if it is nice and brown, flip the mofa over and dab it with about half a tsp. of oil. Cover again and let it cook for another 2-3 minutes or until it looks done. Remove and store in a clean kitchen towel until ready to serve. Continue with the rest of the batter, remembering to give the tava/pan a quick wipe in between mofas!!
THANK YOU FOR ALL THE LOVELY RECIPES.
WHEN IN MOMBASA I HAVE EATEN MOFA THAT ARE MADE WITH A DIFFERENT FLOUR, THEY A BIT GREYISH IN COLOUR AND SOMETIMES HAS SOME ONION IN IT. PLEASE GIVE ME THE RECIPE FOR THOSE.
Hi! I know which ones you mean but have personally never tried making them…sorry dear. 🙁
i would like to ask what if i dont have self rising flour what’s the other option please?
W/Salaam, make it at home using this method: http://www.fauziaskitchenfun.com/how-to-make-cake-flour-self-rising-flour/
asalam , is maize flour same
asalam , is maize flour same as maizena and cornstarch or cornflour?
Maize flour is not cornstarch
Maize flour is not cornstarch/cornflour. It is the coarser flour made from grinding corn/maize into a rough texture. Also can be known as corn meal.
Ur recipee seems tempting I
Ur recipee seems tempting I wanna try this in my kitty party…please help me on maize flour known as sembe flour ….or the one which other cuks ugali with it…
Thank you. Maize flour is the
Thank you. Maize flour is the one used for making ugali with.
I have a small electric
I have a small electric chapati maker, it folds. It folds like a panini maker but it is round, Can I use it for the mkate wa mofa? thanks
It might be fine but am just
It might be fine but am just concerned about the compacting when it folds. It might press the mofa a bit too much and make the texture dense. Give it a try and see how you find the results!
Assalam alaykum , Can I knead this at night and cook it in the morning? Thank you
W/Salaam, yes you can.