As we support and uplift communities worldwide, we're thrilled to share not just their stories but also cherished recipes that represent their heritage, resilience, and warmth.
East African Recipe: Beverage: Chai Masala
Ingredients:
- 1 star of anise
- I stick cinnamon
- 5 Cloves
- 1/2 Nutmeg (optional)
- 1/4 black pepper
- 1 tablespoon fresh root grated ginger
- 2 tablespoons black tea leaves
- 6 green cardamom pods
- 5 cups of water
- 3 cups full-fat milk (or less)
- 2 tbsp sugar, or to taste
Instructions:
- Peel and grate the ginger, then crush the ginger, cardamom pods, and black pepper.
- Add water into a pot and place the spices inside, cover, and bring to a boil for 10 minutes.
- Add water and tea leaves, and boil for 2 minutes. Then add milk.
- I usually reduce the heat and leave the metallic spoon side (if I am leaving the room, this prevents the milk from spilling over).
- Add sugar, stir, and simmer for another 15 minutes.
- Strain into a mug using a sieve.
Notes
- Full-fat milk gives chai a creamy taste.
- You can substitute the whole spices with powdered chai masala.
East African Recipe: Side: Chapati
Ingredients:
- 3 cups of All-Purpose Flour (not self-rising)
- 1 ½ cups of warm water
- 1 teaspoon of salt
- 1 teaspoon of sugar
- Vegetable oil
Instructions:
- In a bowl, measure three cups of flour.
- In another bowl, mix salt, sugar, 2 tablespoons of oil, and 1 cup of water. Stir in the salt and sugar to dissolve.
- Pour the liquid mixture above (step 2) into the flour bowl and mix well. Keep adding the remaining water until the dough becomes soft.
- Knead the dough for five minutes and add flour if needed.
- Transfer the dough to a flat surface and continue kneading and adding flour when needed for 10 minutes. Add more flour to make it thicker but not too hard. (I love kneading my dough on a flat space until I have attained the right elasticity).
- Return the ready chapati dough in a bowl, add some oil, and knead to mix it up until it is soft and not sticky. Cover the dough and leave it for 40 minutes.
- After 40 minutes, divide the dough into 10 to 13 equal parts making ball-like shapes. This will make them round in shape.
- Arrange them on a flat surface dusted with flour.
- Right away, pick one of the balls and place it on a flat surface
- With a rolling pin, roll the ball into a circular shape.
- Brush the circular chapati with oil on top.
- At the side that faces you, start folding and rolling the oiled chapati with both hands away from your direction.
- Once you have a shape that looks like a rope, create a coil-like shape
- Make a coiled ball and with your palm, press the ball down to make it flat.
- Next, with a rolling pin make a circular shape again.
- On a hot pan, place the rolled-out circular chapati and fry each side until it's golden brown on medium heat.
- (Repeat steps 9 to 16 until you finish the rest of the chapati dough balls).
- Put your cooked chapati in plastic wrap or container and cover. Serve after 20 minutes. All the best.
East African Recipe: Dessert: Mandazi
Ingredients:
- 3 cups + 2 tbsp. all-purpose flour
- 1 tsp. Yeast
- 8 tbsp. Sugar
- 1 tsp. ground cardamom powder
- ³/₄ cup heavy coconut milk
- ¹/₄ cup light coconut milk
- Pinch of salt
- Oil for deep frying
Instructions:
- Warm heavy and light coconut milk in a saucepan and add yeast and sugar.
- Mix and let sit for 5-8 minutes until the yeast froths up.
- In a separate bowl, combine flour, cardamom powder, and a pinch of salt.
- Pour the coconut milk mixture into the flour and knead it into a dough for 10-15 minutes. Place in a bowl, cover with cling film, and set aside to rise for 1 hour.
- Once the dough has doubled in size, punch it down and divide it into 4 equal parts. Form each part into the shape of a ball and roll out into a circle about ¹/₄ inch thick.
- Using a knife form a cut in the center vertically and 1 horizontally so that you have 4 triangles. You should have a total of 16 triangles from all the dough.
- Cover with cling film or a cloth and let rise for 30-35 minutes.
- Deep fry, making sure to keep splashing the hot oil on the top of the mandazi so that it puffs up.
- Fry for 30-45 seconds on each side or until golden brown making sure the oil is not too hot or too cold as this can cause the mandazi to crack.
- Enjoy with a cup of tea for breakfast or mandazi for lunch or dinner.
South Asian Recipe: Beverage: Indian Chai Tea
Ingredients:
- 8 oz water
- 4 oz whole milk
- Granulated sugar to taste (about 2 heaped teaspoons per serving, traditionally)
- 1 heaping tablespoon of black tea (Empty out tea bags to make a tablespoon if you don't buy loose leaves)
Optional:
- 4 cardamom pods smashed with the side of a knife
- Small piece of cinnamon stick
- 1/4 " coin of fresh ginger
- Pinch of fennel seeds about 10 seeds
Instructions:
- Bring water and milk to a simmer with desired spices in a medium saucepan.
- Reduce heat to the lowest setting and add tea.
- Steep until tea takes on a deep, pinky-tan color, about 3 minutes, stirring occasionally.
- Strain into a cup and stir in sugar to taste.
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I ran cross country with a couple Kenyans in college and they made Chapati often. Excited to have this recipe, thank you!
I am so excited to try and make these African recipes!!
This is such a great way to try something new and connect to other cultures in whom the Boaz project is serving! Thank you!
These recipes are so unique. I am excited to try these with my grandchildren.
Recipes from God. Only God knows what spices intersects perfectly with blossoming flavors on your palette. It’s amazing how God talks to us. In loud places, in quite places, in unexpected places, in all places He abides. Lord may we abide with You constantly, like You are with us?