Vitumbua is a Tanzanian dish, made from rice flour, coconut, yeast and cardamon. When made well it is fluffy and literally melts in your mouth.
Vitumbua should be golden and crunchy on the outside and like a delicate morsel of cardamom-scented cloud on the inside. The batter is made with coconut milk which makes these cakey baked doughnuts pure white and melt-in-the-mouth.
They’re perfect with tea in the morning or if you’re a bit more adventurous, with a kidney bean and coconut stew for dinner.
2 cups of Basmati rice
¾ cups of sugar
1.5 table spoon maize flour
½ cup of water
8 seeds cardamom
2 table spoons of yeast.
Method of preparation
Sock the rice overnight.
Next morning remove it from the water.
Put it in the blender with all the ingredients.
Make sure that the rice is smooth enough.
Leave it for 1 hour or more until you see the bubbles on it
Start frying them with enough oil.
Heat the pan, plan a drop of oil in each pan, pour in the batter so that the pan is ¾ full.
Cook for 2-3 minutes, and flip the vitumbua, this is quite tricky, but gets easier with practice.
Cook the other side and repeat until all the batter is finished.
Serve hot Vitumbua with steaming Cardamom Chai.