My host bhuti (pronounced boo-tee), or brother, loves to stay busy. He’s always building something, tinkering with something, or otherwise keeping his hands occupied. Last week, he invited me to join him in one of his tasks. He had decided that it was time to paint our make’s (pronounced mah-gay), or mother’s kitchen. He wasn’t sure if I actually knew how to paint. As I’m free most days now that school has ended, I decided to join him.
As we were painting, we had progressively fascinating conversations. My bhuti now asks how things are on “that Reddit”. The morning flew by. Many hands make light work. Make made us a delicious lunch and was extremely thankful. The pictures above were taken from the south facing window of the kitchen.
Be kind to yourself.
So, I’ve mentioned these before. A fat cake is a fried ball of sugary dough. While it definitely isn’t the standard of nutritious meals, it is delicious.
Within a month of arriving in Swaziland, I was introduced to fat cakes. Bomake (pronounced boe-mah-gay), or women sell them at the markets, schools, and road side stands. After having several magnificent fat cake experiences and seeing the recipe in our Peace Corps cookbook, I decided that I would try to make them myself.
Here’s the recipe, as written in the cook book:
- 1 1/4 cup flour
- 2 tablespoons sugar
- 1 teaspoon baking powder
- 1 teaspoon ground cardamom
- 1 egg
- 1/4 cup milk
- Oil for frying
- Mix dry ingredients.
- Stir in egg and milk.
- For lumpy mafeti (pronounced mah-fay-tee), or fat cakes, drop by spoonfuls into hot oil.
- For better looks, roll out to about 3/4 inch thickness on a well floured surface and cut into triangles before frying.
- For a chewier texture, knead dough with extra flour for about five minutes and let rest for half an hour before rolling out.
I should probably say that I took a few culinary, creative liberties. Of note, I did not use measuring cups. While mixing, I just added more wet or dry ingredient until the mixture was a consistency between that of pancake batter and bread dough. I also did not have cardamom. It wasn’t in my budget, and it’s not that serious. Instead, I added a generous amount of imitation vanilla extract. When the dough was ready, I heated up my makeshift deep fryer (a pot filled with cooking oil). I scooped out a oversized spoonful, and dipped the spoon in the oil. The deep fried goodness was almost ready for enjoyment. After I removed the cooked fat cakes from the hot oil, I let them rest and cool for a minute or two. The last step is perhaps the most important. I poured some powdered sugar (known as icing sugar here in Swaziland) in a plastic bag, and added the freshly fried (still warm) fat cakes. A vigorous shake ensures that the fat cakes are nicely covered. They are now ready to enjoy! Try out the recipe, and let me know how it goes.
Be kind to yourself.