Mkate wa Maji - Tanzanian Coconut Bread

Ingredients

• 2 cups (240g) all-purpose flour 2 cups (240g) all-purpose flour
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• 1/2 cup (50g) shredded coconut 1/2 cup (50g) shredded coconut
• 1/4 cup (50g) sugar 1/4 cup (50g) sugar
• 2 teaspoons (10g) instant yeast 2 teaspoons (10g) instant yeast
• 1/2 teaspoon (2.5g) salt 1/2 teaspoon (2.5g) salt
• 2 tablespoons (30g) butter, melted 2 tablespoons (30g) butter, melted
• Additional shredded coconut for topping Additional shredded coconut for topping

Nutrition

• Calories: 220 kcal / 920 kJ
• Fat: 9g (Saturated Fat: 7g)
• Carbohydrates: 31g (Sugar: 7g)
• Protein: 4g
• Fiber: 2g
• Salt: 0.3g

Preparation

1. 1.
   In a mixing bowl, combine the flour, shredded coconut, sugar, instant yeast, and salt.
2. 2.
   Gradually add the coconut milk and melted butter to the dry ingredients. Mix 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.
   Place the dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for about 1 hour, or until doubled in size.
5. 5.
   Preheat the oven to 180°C (350°F).
6. 6.
   Punch down the risen dough and shape it into a loaf. Place it in a greased loaf pan.
7. 7.
   Sprinkle the top of the dough with shredded coconut.
8. 8.
   Bake the bread in the preheated oven for 30-35 minutes, or until golden brown and cooked through.
9. 9.
   Remove the bread from the oven and let it cool slightly before slicing and serving.

Treat your ingredients with care...

• Coconut milk — Shake the can of coconut milk well before using to ensure the cream and liquid are well combined.
• Shredded coconut — If using desiccated coconut, you can soak it in warm water for a few minutes to rehydrate it before adding it to the dough.

Tips & Tricks

• For an extra coconut flavor, you can toast the shredded coconut before adding it to the dough.
• If you prefer a sweeter bread, you can increase the amount of sugar to your liking.
• Serve the Mkate wa Maji warm with a spread of butter or jam for a delightful treat.
• This bread is best enjoyed fresh on the day it is baked, but you can store it in an airtight container for up to 2 days.
• To reheat the bread, wrap it in aluminum foil and warm it in a preheated oven for a few minutes.

Serving advice

Serve the warm Mkate wa Maji as a breakfast bread or enjoy it as a snack with a cup of tea or coffee. It pairs well with spreads like butter, jam, or even Nutella.

Presentation advice

Slice the Mkate wa Maji into thick slices and arrange them on a serving platter. Sprinkle some additional shredded coconut on top for an extra touch of visual appeal.