Zanzibar Mofa Bread Rolls

Zanzibar Mofa Bread Rolls

One of my lovely memories of Ramadhan in Zanzibar when I was a kid is when I have to be sent to Funguni By the late Syd Hassan Sheikh to buy ' Mkate wa mofa' after coming back from the ' Darsa - Masjid Jawf '. Always when I gave the Mofa bread to Syd Hassan I got a present and of course it was ' Thumni' which I will use it when I go to Forodhani after ' Taraweikh'. I was getting always one Mofa bread more which I hid it in my white robe and eat it at home.

The taste was very special, and extraordinary. Syd Hassan had diabettes and so his bread was Mofa. I still remember these dishes and one of it is Mofa. I wish if I was grown up in those days to be able to ask the real recipee of how they did it, but better late than never. At last I checked everywhere, and when I got it I had to try it. Those who are diabetes, the following is the recipee of Mofa.

Ingredients

• 800 ml. or 3 cups sour milk (Mtindi)
• 1 table spoon salt
• 1 very finely chopped onions ( already sautee )
• 1 clove chopped garlic
• 1 kg. Atta flour.

Method

• Dissolve the salt in the sour milk
• Mix the rest of the ingredients and knead to a firm dough.
• Cover the dough with white cloath and leave in the dark place for the whole night.
• Take out the dough next day and knead lightly and divide into two parts.
• Roll each part into a disk, and divide into twelve equal triangles.
• Roll the pieces towards the tip of the triangles to shape the rolls.
• Leave on a baking tray for about 30 minutes while heating your oven to 225 degrees centograde.
• Bake the mofa rolls for about 15 - 20 minutes.

Serve them hot or cold.

Bon Apetite.

Benn Haidari