Vibibi – Swahili Pancakes

Name: VIBIBI - SWAHILI PANCAKES
Prep time: 10 min
Cook time: 10 min
Total time: 620 min
Ingredients: 1½ cups rice (white); 3-4 tbsp sugar; 1½ cup thick coconut milk; ¼ cup fresh coconut (grated); ½ tsp cardamom powder (elachi); 1 tsp instant dry active yeast; oil/ butter for cooking the pancakes

August 2, 2013mayurisjikoni

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GUEST POST FOR GHEZA- E – SHIRIIN

RECIPE: VIBIBI – SWAHILI PANCAKES

What are Vibibi?

In general, Vibibi is a gluten free rice and coconut pancake. A typical East Africa Coastal or Swahili dish. Moreover, these small coconut flavored pancakes are served piping hot on the streets for breakfast. A small cup of kahwa, the Swahili black coffee flavored with ginger and vibibi… that’s truly a breakfast to die for. Unfortunately, these days I see less and less women selling vibibi as street food. However, that does not stop me from making some at home especially for Sunday Brunch. In fact, one pancake is called Kibibi and several are Vibibi.

Guest Post

Huma who blogs at Gheza -E -Shiriin requested that I share a Ramadan recipe as she is hosting RAMADAN – AN EVENT TO SHARE. Her blog name Gheza -e-Shiriin is so unique. Interestingly, it means Sweet Food. In regards to her blog, Huma has recipes influenced by many places…. Gujarat, Maharashtra, Rajasthan and Dubai. Certainly, would love to try out her Aish Al Saraya a Lebnani Bread Pudding. And her photography is simply amazing. Do check out her space.

What I planned to make

When she sent me the invitation, I knew I had to feature Mombasa and a recipe from this coastal town. Besides the criteria of a traditional recipe, it had to be new on my blog. Hence, the famous Mahamri and Kaimati were out as I’ve already got those on the blog. And that’s when Vibibi came to my mind. Therefore, got down to hunting for the recipe. A few phone calls to my hubby’s friends mothers and got a perfect recipe which works very well.

A bit about the Swahili Food

Since Mombasa is predominantly a Muslim town, it certainly has a lot to offer in the way of cuisine. In fact, Mombasa is a port town with a natural harbour. Therefore, this made it easy for it to get occupied over the centuries by the Portuguese, Arabs and British. The British brought Indians from India to work on the railway, in the government offices, etc. This opened the doors for traders too. During the Arab era, traders came from Middle East in dhows.

Thus, it is not really surprising that the whole coastline of East Africa has a strong Arabic, Indian and British influence. The coastal cuisine is spiced up with spices brought from India and Middle East. In fact many of the dishes are quite similar to the Indian or Middle Eastern ones. Eventually, the locals started adding coconut to these dishes, which sets it apart from the recipes from the original places.

Mombasa Style Ramadan Food

During the Holy month of Ramadan, streets become alive with a variety of food that is prepared to break fasts. From coconut water, dates to cooked food. In the evening the streets are full of aroma from mahamri, kaimati, kebabs, chicken tikka, naan, mishkaki, keema and egg chapatis, samosa. Many buy mahamris and vibibi to enjoy during Suhur (pre-dawn meal). Shops are open till late, fairy lights are strung everywhere. Non Muslims too look forward to this holy month as it allows us to enjoy the festive feel too.

More About Vibibi – Swahili Pancakes

Traditionally, the recipe is made with soaked rice. Rice is soaked overnight in enough water. Next day, it is blended into a smooth paste using coconut milk. Unlike nowadays, previously it was a common practice to make the coconut milk at home. However, I’ve used canned coconut milk. Sugar, yeast and fresh grated coconut along with cardamom is added. Thereafter, the batter is allowed to ferment. Then, pancakes are made using the batter. The size of pancakes entirely is your choice. I prefer to make small ones. Traditionally, Vibibi is served on its own with kahwa.

How to Serve Vibibi – Swahili Pancakes:

I prefer to serve Vibibi with fresh fruits and honey. Therefore, I don’t add too much sugar in the batter.
Serve it with chopped nuts and grated coconut. Tastes amazing.
Have you tried Vibibi with Mbaazi? Its different and filling too.
A dollop of ice cream and some fruit piled on a kibibi makes an excellent dessert. Yes you read right, dessert.
Add vanilla extract for a different flavour.

Can you use Rice Flour to make Vibibi?

Certainly yes, if I forget to soak the rice the previous day, I use rice flour.

Recipe with Rice Flour:

1 cup rice flour
200 -250 ml coconut milk
1 tsp instant active dry yeast
3-4 tbsp sugar
¼ cup grated fresh coconut
½ tsp cardamom powder

Because I use instant active dry yeast, there is no need to pre ferment it. Mix all the ingredients in a bowl. Allow the batter to ferment for at least 1-2 hours before making vibibi or pancakes.

Some more Pancake Recipes you may want to check out

Kue Serabi – Indonesian Pancakes
Ragi and Oats Pancakes (Wimbi and Oats Pancakes)
Savory Oat Pancakes
Oladushki – Russian Pancakes
Baghrir – Moroccan Pancakes
Apple Aebleskiver – Danish Pancakes

Ingredients Required for Vibibi – Swahili Pancakes

I want to show how Vibibi is traditionally made using soaked rice.

Rice – any type of white rice. I’ve used thick rice that we get in the market.

Coconut Milk – I have used canned coconut milk

Fresh Coconut, grated – best to use fresh coconut as desiccated does not give the same taste.

Cardamom Powder – elachi,kadiamu

Sugar – I have used normal refined sugar

Yeast – I have used instant active dry yeast which I add directly to the batter. However, if you’re using active dry yeast which is not instant, you will need to ferment it first. Take ¼ cup warm water, add 1 tsp sugar and yeast. Mix and allow the mixture to ferment for 10 minutes or until it becomes bubbly.

Oil/ Butter – for vegan pancakes use oil of your choice. Tastes really good with coconut oil too.

Dietary Tips:

Gluten Free
Vegan

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