Malawian-Style Fried Bread

Ingredients

In this adaptation of the Uzbek bread, we incorporate the vibrant flavors of Malawian cuisine. The original bread is transformed into a savory delight by infusing it with traditional Malawian spices. The cooking technique is also modified to achieve a crispy exterior, which is a characteristic of Malawian street food. We alse have the original recipe for Bread, so you can check it out.

• 3 cups (360g) all-purpose flour 3 cups (360g) all-purpose flour
• 2 teaspoons (10g) baking powder 2 teaspoons (10g) baking powder
• 1 teaspoon (5g) salt 1 teaspoon (5g) salt
• 1 teaspoon (5g) ground coriander 1 teaspoon (5g) ground coriander
• 1 teaspoon (5g) ground cumin 1 teaspoon (5g) ground cumin
• 1/2 teaspoon (2.5g) ground turmeric 1/2 teaspoon (2.5g) ground turmeric
• 1/2 teaspoon (2.5g) paprika 1/2 teaspoon (2.5g) paprika
• 1/4 teaspoon (1.25g) ground cinnamon 1/4 teaspoon (1.25g) ground cinnamon
• 1/4 teaspoon (1.25g) ground cloves 1/4 teaspoon (1.25g) ground cloves
• 1/4 teaspoon (1.25g) ground nutmeg 1/4 teaspoon (1.25g) ground nutmeg
• 1/4 teaspoon (1.25g) ground black pepper 1/4 teaspoon (1.25g) ground black pepper
• 1 cup (240ml) warm water 1 cup (240ml) warm water
• Vegetable oil, for frying Vegetable oil, for frying

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 5g, 0.5g
• Carbohydrates (total, sugars): 45g, 1g
• Protein: 7g
• Fiber: 2g
• Salt: 1g

Preparation

1. 1.
   In a large mixing bowl, combine the flour, baking powder, salt, ground coriander, ground cumin, ground turmeric, paprika, ground cinnamon, ground cloves, ground nutmeg, and ground black pepper.
2. 2.
   Gradually add warm water to the dry ingredients while mixing with a spoon or your hands until a soft dough forms.
3. 3.
   Knead the dough on a lightly floured surface for about 5 minutes until it becomes smooth and elastic.
4. 4.
   Divide the dough into small balls and flatten each ball into a round shape, about 1/4 inch (0.6cm) thick.
5. 5.
   Heat vegetable oil in a deep frying pan or skillet over medium heat.
6. 6.
   Fry the flattened dough rounds in the hot oil until golden brown and crispy on both sides, about 2-3 minutes per side.
7. 7.
   Remove the fried bread from the oil and place it on a paper towel-lined plate to drain excess oil.
8. 8.
   Serve the Malawian-Style Fried Bread hot and enjoy!

Treat your ingredients with care...

• Flour — Use all-purpose flour for the best results. Avoid using self-rising flour as it already contains baking powder.
• Ground spices — For optimal flavor, use freshly ground spices. If using pre-ground spices, make sure they are not expired to ensure maximum flavor.

Tips & Tricks

• For a spicier version, add a pinch of cayenne pepper to the dough mixture.
• Serve the Malawian-Style Fried Bread with a side of tomato and onion relish for an extra burst of flavor.
• Experiment with different shapes and sizes of the bread to create a visually appealing platter.
• If you prefer a softer texture, cover the fried bread with a clean kitchen towel after removing it from the oil to trap the steam and keep it moist.
• Leftover fried bread can be stored in an airtight container for up to 2 days and reheated in a toaster or oven before serving.

Serving advice

Serve the Malawian-Style Fried Bread as a snack, appetizer, or alongside main dishes such as Nsima (Malawian staple food made from maize flour) or Chikanda (Malawian groundnut cake).

Presentation advice

Arrange the golden-brown fried bread on a platter and garnish with fresh cilantro leaves for a pop of color. Serve it with a small bowl of tomato and onion relish on the side for dipping.