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Donasi

Mahmri

MKate wa Ufuta

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Matobosha

Viazi vya Rojo

Cinammon Rolls

Atta Rotis

Garlic Scones

Biriani

Sambusa

Samaki wa Kukaanga

Mchuzi wa Samaki

Rosti la Nyama

Kababu

Mkate wa Maji

Bhajia za Kihindi

Kaimati

Mombasa Maize Millers Ltd was founded in 1978 by two brothers, Islam Ali and Ahmed Ali.

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You’ll need:
2 cups TAIFA/NDOVU All Purpose flour
1/4 cup sugar
1/4 cup margarine
1/2 tbsp cinnamon
2 eggs
2 tbsp milk powder
1/2 tsp baking powder

Preparation:
– Beat eggs, sugar and cinnamon and mix well.
– Add margarine, milk powder and baking powder and mix well.
– Add the flour and kneed until well mixed.
– Cover to rest for 10 mins.
– Roll to a flat “chapati” and make your donuts shapes.
– Fry in medium hot oil.
– When ready sprinkle some icing sugar on top for decoration (optional step).
– Enjoy!

You’ll need:
4 Cups TAIFA/NDOVU All Purpose Flour
1/2 cup sugar
1 cup Coconut milk
1/2 cup water (slightly warm)
1 teaspoon Cardamon (iliki)
1 tablespoon yeast
1 tablespoon margarine

Preparation:
– Start by mixing all dry ingredients in a bowl
– Add coconut milk to the dry mixture and start kneading
– Slowly add water till a smooth evenly mixed dough forms
– Continue kneading the mixture for about 10 minutes until it is no longer sticky
– Divide into 6 balls and leave them for an hour to rise (double the original size)
– Roll individual balls to 1/4 inch thickness and cut into quarters
– Deep fry on medium heat till they turn golden brown
– Enjoy!

You’ll need:
3 cups TAIFA/NDOVU All Purpose flour
2 tps yeast
2 1/2 cups coconut milk
3/4 cup sesame seeds
2 tbs Yogurt (optional)
1/2 tbs Sunsalt
1 Egg
Some butter to garnish
Preparation:
– Mix flour with salt, egg and yeast. Add the coconut milk, yogurt and whip till the batter is well mixed (sticky texture).
– Cover the batter and let it rise to double the size. For a more complex flavor, you can double-proof
– On a medium heat pan (not non-stick pan) sprinkle salty water and pour the batter on it, use your hands to spread the batter on the skillet for about ½ inch thickness.
– Sprinkle the sesame seeds and leave it for about 3 to 4 minutes
– Flip the pan and cook the other side until it turns golden brown, be careful NOT to burn the bread.
– Remove it from the pan and brush some butter on it
– Serve with your favorite stew or accompaniment.
Enjoy! 

You’ll need:
3-4 large potatoes peeled and diced to your preferred size
1/4 cup TAIFA/NDOVU All Purpose flour
1/4 cup Garam Flour
Prepare 1/2 tsp yellow food coloring
1/4 cup water
Sunsalt to taste
Halisi Fry Oil for deep frying

Preparation:
– Boil potatoes with salt till half cooked, and drain the hot water (Optional: At this point, you can squeeze some lemon juice, chilli powder and sunsalt for a spicy hot taste).
– Mix all the other ingredients except oil, and gently add water to the mixture till a thick paste forms.
– Prepare your frying pan and heat the frying oil.
– Dip the potatoes into the paste and coat evenly.
– Deep fry till crispy to your liking.
– Serve and enjoy with some tamarind sauce or any other sauce of your choice.

You’ll need:

2½cups TAIFA/NDOVU All- purpose flour
2 cups water
4 cups Coconut milk
1 tbsp Cardamom powder
1 cup sugar
1/4 cup Raisins (Sultanas or Currants) – optional
Pinch of Sunsalt
Halisi Fry oil as needed

Procedure
Add a pinch of Sunsalt to 2 cups of water and heat in a sufuria, enough to form bubbles at the bottom.
Turn the stove off and immediately add the flour, stirring and mixing to form a thick dough (like Ugali). Make sure to mix the flour well with water to avoid forming lumps.
Remove the dough from the sufuria and knead it by hand or mixer for about 5min. If kneading by hand, keep oiling your hands to avoid the stickiness of the dough.
Cut 4 to 5 balls and roll them with your hands into long thin ropes/strips.
Cut each strip into tiny balls and using an oiled fingertip, puncture shallow holes into the tiny balls.

Put the tiny balls in a pot and cover them in coconut milk. Add sugar, cardamom and the raisins, then put on a stove and turn on the heat to medium-low.
Simmer for 15min as you stir occasionally until the dough is cooked and the coconut milk has reduced and thickened.
Remove from stove and let it cool.
Enjoy!

You’ll need:
5 Potatoes
5 tomatoes grated/blended
1 small raw mango sliced
1 onion finely diced
1 tsp crushed garlic
1 tsp tumeric
½tspn chilli powder
¼cup Halisi Fry Oil
Juice of 1 Lemon
Sunsalt to taste
2 chilli peppers(optional)
Procedure
Wash and boil the potatoes until they are almost done. Peel, slice into large cubes and set aside.
Heat Halisi Fry oil ,saute the onions then add the tomatoes. Cook until well done.
Stir in the remaining ingredients except the potatoes.
Cover the pot for about 2min, then stir in the potatoes.
Add enough water to cover the potatoes, set heat to medium-low and cover the pot.
Cook until the sauce thickens to your liking.
Enjoy with Chapati, Mahamri or bread!

You’ll need:

2 and 3/4 cups TAIFA/NDOVU All Purpose flour
1/4 cup sugar
1/2 teaspoon Sunsalt
2 1/4 tsp Yeast
1/2 cup whole milk
1/4 cup water
3 tbsp butter
1 egg

For the Filling:
3 tbsp butter
1 tbsp ground cinnamon
1/4 cup sugar

Icing (optional):
1 cup sugar
1/2 tsp vanilla extract
2–3 tbspn milk    

Procedure:
– The dough: The ingredients are pretty standard: flour, sugar, salt, yeast, water, milk, butter, and 1 egg. Heat the butter, milk, and water together. Next, stir the butter mixture into the dry ingredients, then add the egg. At this point, your dough is ready to knead!

– Knead the dough: You can use your mixer or hands to knead the dough. When you’re finished kneading, cover the dough and let it rest for a few minutes so the gluten settles. During this time, get your filling ingredients ready: butter, cinnamon, and sugar.
– Shape the cinnamon rolls: Roll the dough out into a 14×8 inch rectangle. Spread the butter on top, then sprinkle with cinnamon and sugar. Tightly roll up the dough and cut into 11-12 pieces. Place in a greased round pan and get ready to rise.
– Rise: Let the shaped rolls rise for 60-90 minutes.
– Bake: After the cinnamon rolls are nice and puffy, bake until golden brown.

You’ll need:
2 cups TAIFA/NDOVU Atta Mk1 flour
3/4 – 1 cup Warm water
1 tbsp Ghee – For brushing (optional)

Preparation:
– In a large bowl with the flour, add the warm water in bits and mix and knead to a smooth dough.
– Cover the dough to rest for at least 15 minutes.
– Make small balls from the dough by rotating between your palms.
– Roll this into a circular shape with a rolling pin.
– Cook on medium heat for 10-15 seconds and flip it over when the color starts changing and small air pockets form. Cook on both sides until you notice small brown spots.
– Now using tongs, cook the roti on an open flame, until the roti puffs up.
– Brush the roti with some ghee (optional step.
– Enjoy the rotis warm, with any side of your choice

You’ll need:
2 cups TAIFA/NDOVU Self Raising Flour
1/3 cup butter
1 tsp Sunsalt
4 tbsp ground garlic
1/2 cup Milk
1 tbsp Baking Powder (if using TAIFA All-Purpose Flour)

Preparation:
– Mix flour, salt, garlic and butter until you get a breadcrumbs-like consistency.
– Gradually add milk into the mixture until you get the smooth dough.
– Roll out your scone dough until roughly 2cm thick. Cut into round-shaped flat scones, re-roll the excess dough and form more flat scones.
– brush the scones with some milk, and bake in a preheated oven for 13-15 minutes until golden brown.
– Enjoy still warm!

You’ll need:

Biriani ni ROJO! Here is a quick way to cook some tasty Biriani!
Halisi Fry Oil
1kg meat boiled until tender
4 cups of rice
8 tomatoes
5 large potatoes
3 large onions
2 tbspn pilau spice
1 bell pepper
1tbsp of garlic -ginger paste
1 small can of tomatoe paste(optional)
⅓cup Mala
¼tsp of Red or orange food colour
Sunsalt to taste
Procedure
Mix the food colour with ¼cup of water and colour the potatoes. Set aside.
Slice the onions and deep fry them in hot Halisi Fry Oil until they turn golden brown and crisp.Set aside.

In the same oil, deep fry the potatoes for about 5min until they get a crisp outer skin. Set them aside.(Keep the coloured water for later use)
Blend tomatoes,Mala, ginger-garlic paste, spice, and bell pepper, to form a thick vegetable paste.

In a pot, heat 5 tbspn of Halisi fry oil then add the vegetable paste and cook for about 5 min.
(Use the left over oil after deepfrying the onions)
Add in the meat, potatoes and onions and cook on medium- low flame until the curry thickens. The Biriani Rojo is ready!
Cook your rice as usual (using the left over oil after deep frying the onions). You can also add 3 cardamom pods to the water for more aroma.
When the rice is almost done simmering, sprinkle the coloured water on one side of the pot and cover to finish simmering.
Once the rice is done, gently mix the coloured rice with the white rice.
Serve with the Biriani Rojo and enjoy!
Do you have SECRET ingredients that you add to your Biriani to make it more WOW?🤔
Share with us!😋

You’ll need:
1 ½ cups TAIFA/NDOVU all-purpose flour
½ tsp Sunsalt
¾ cup water
Flour paste (3tbspn Taifa all purpose flour mixed with 2 tbspn water)
Halisi Fry Oil
Procedure
Mix the flour and salt, and gradually add water as you knead into a firm dough.
Divide the dough into 6 equal sized balls, cover and set aside for about 10 mins.
Slighty roll out each ball as you would do for chapati, but make the layers thick and smaller.
Evenly apply oil and sprinkle flour on the top side of the layers , and place the layers ontop of each other to form a pile of 6. (Do not oil and flour the top side of the final layer)
Once the pile is done, roll it out to a slightly bigger size , making sure all layers are as even as possible.
Heat a pan (or even a Sinia if the pan is not big enough); place your rolled out pile on it and turn the heat to low.Keep turning the pile and moving it around, enough to make sure the moisture evenly dries out on both sides . You know its ready when the dough forms small bubbles and very light brown patches.
N.B: Make sure the dough doesn’t get cooked like chapati,as this will hinder the layers from separating
Remove from the stove, cut the layers into halves or rectangular shapes then gently separate the layers. The wraps are ready!
Prepare your preferred filling (spicy minced meat/ Dengu/Fried potatoes and vegetables).
Fold, fill and wrap your Sambusas using the thick flour paste to glue the sides of the wraps.
Deep fry until golden brown.
ENJOY!

You’ll need:
2-4 Fish cleaned and scaled well
Halisi Fry Oil for deep frying
2 tsp Sunsalt
2 tbsp of Ginger garlic paste
½ tsp black pepper powder
½ tsp cumin powder
½ tsp of tumeric powder
¼ tsp Red Chilli Powder (optional)
Lemon juice to taste
Procedure:
– Mix all the ingredients in a bowl to make a spice paste.
– Make light cuts on both side of the fish and carefully rub the spice paste on the fish and in the light cuts you’ve made.
– Marinade for 3-6 hours to allow the flavours to be well absorbed into the fish.
– Heat Halisi Fry oil on medium high. (You know the oil is ready for deep frying if tiny bubbles form around a wooden mwiko when dipped in)
– Carefully deep the fish in the hot oil and fry evenly on both sides for about 5min – each side.
– Once the fish skin gets a golden coat, remove from pan and drip/blot out excess oil.

You’ll need:

Fish ½ Kg (clean and cut)
Halisi Fry (as needed)
Sunsalt
2 tbsp Fish masala (of your choice)
1 tbsp Chilli powder
4-5 Curry leaves
1 Onion (chopped)
2-3 Garlic cloves (crushed)
2 Tomatoes (1 grated, 1 diced)
¼ Turmeric powder
¼ cup Tamarind (Ukwaju)
½ cup Coconut Milk
Preparation:
Pan-sear both sides of the fish cuts; sprinkle some sunsalt, fish masala, turmeric, chili powder and curry leaves. Remove the fish once half-cooked.
On same pan, add chopped garlic, onions and fry till golden. Then add grated tomatoes and a little more sunsalt. You can also add any spices of your choice at this stage.
Add some Ukwaju and let the mixture cooks for few minutes till it thickens. Then add your coconut milk or cream.
Place the half-cooked fish cuts in the curry and let them cook on low heat. You can add some green curry leaves, the diced tomatoes and green peppers for more flavor and texture.
Serve with rice, chapati or any dish of your choosing.
Enjoy!

You’ll need:
Nyama ½ Kg
– Sunsalt (seasoning as required)
– Halisi Fry (as required)
– 3 Tomatoes (grated or blended)
– 1 tsp Cumin powder
– 1 tsp Coriander powder
– 1 tsp Garam masala powder
– 1 Onion (grated or diced)
– 1 beef cube spice
– 3 tbsp Ginger-garlic paste
– Optional to add chillies or any other spices of your choice
Preparation:
– Preboil nyama with 2 tbsp ginger garlic paste for 20-25 mins
– Heat oil in a pan, add the onions and fry on medium heat till light brown.
– Add the remaining ginger-garlic paste, beef cube, cumin powder, and coriander powder; stir for a minute.
– Now add the grated tomatoes and salt to season, fry it on medium heat for 4-5 mins.
– Now add the boiled nyama and its stock.
– Mix and cover & cook on low heat for around 15 mins or till the stock thickens.
– Enjoy with Mkate wa Ufuta, chapati, mahamri or rice. 

You’ll need:
Nyama ½ Kg
– Sunsalt (seasoning as required)
– Halisi Fry (as required)
– 3 Tomatoes (grated or blended)
– 1 tsp Cumin powder
– 1 tsp Coriander powder
– 1 tsp Garam masala powder
– 1 Onion (grated or diced)
– 1 beef cube spice
– 3 tbsp Ginger-garlic paste
– Optional to add chillies or any other spices of your choice
Preparation:
– Preboil nyama with 2 tbsp ginger garlic paste for 20-25 mins
– Heat oil in a pan, add the onions and fry on medium heat till light brown.
– Add the remaining ginger-garlic paste, beef cube, cumin powder, and coriander powder; stir for a minute.
– Now add the grated tomatoes and salt to season, fry it on medium heat for 4-5 mins.
– Now add the boiled nyama and its stock.
– Mix and cover & cook on low heat for around 15 mins or till the stock thickens.
– Enjoy with Mkate wa Ufuta, chapati, mahamri or rice. 

You’ll need:
1 cup TAIFA/NDOVU All Purpose flour
3/4 cup milk
1/4 tsp Sunsalt
2 eggs
1 tsp Cardamom powder
2 tbsp sugar
1/2 cup water
Halisi Fry (as needed for greasing)
Preparation:
– Mix the flour, sugar and salt in a bowl. Then separately combine milk, water, cardamom and eggs.
– Mix the wet and dry mixtures to a thin batter.
– On medium heat greased pan, add 1/4 cup of batter distribute it evenly and let cook. Flip each side till cooked well. You can add a touch of Halisi fry to make them golden brown.
– Repeat for the rest of the batter.

You’ll need:
2 large potatoes
3 tbsp gram flour
1/4 tsp Tumeric powder
Sunsalt (season as needed)
Halisi Fry (for deep frying)
Dania or Curry leaves (optional)
Water to mix
Preparation:
– Peel potatoes and slice them into very thin slices and put them aside.
– Mix all your above ingredients into a bowl and mix them using water to form a thick paste.
– Put your potatoes into the bowl with the paste and mix well till they are all covered with the paste.
– Heat oil in a frying pan and deep fry your bajias over medium heat until golden brown
– Serve you bajia hot and enjoy with your favorite chatni or sauce. 

You’ll need:
2 cups of All-purpose Taifa/Ndovu Flour
• 1 tbsp yeast
• 1 tbsp Halisi oil
• 1 1/2 cup of water or yoghurt

Procedure:
Mix all ingredients except water.
Gradually add in the water as you beat the mixture to a thick but not runny batter.
Cover the batter and let it rise for about half an hour.
Heat Halisi oil in a deep frying pan and using wet hands; pick the batter and form round balls of the desired size, then carefully drop them into the hot oil.
Deep fry the balls in medium-low heat until golden brown.

For the syrup:
Boil 1½ cup of sugar in 1cup of water until the syrup becomes thick and sticky enough to form a two-thread consistency when stretched between two fingers.
Add the kaimati to the thick syrup and turn the heat down to low.
Hold the sufuria on both sides and start tossing the kaimati so that the sugar syrup coats them properly and evenly. Toss until the sugar coat crystallizes.