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	<title>A Taste of Tanzania &#187; Bread</title>
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	<link>http://tasteoftanzania.com/blog</link>
	<description>The pride of Swahili food and culture</description>
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		<title>Tanzanian Chapati</title>
		<link>http://tasteoftanzania.com/blog/2011/02/03/tanzanian-chapati/</link>
		<comments>http://tasteoftanzania.com/blog/2011/02/03/tanzanian-chapati/#comments</comments>
		<pubDate>Fri, 04 Feb 2011 04:59:16 +0000</pubDate>
		<dc:creator>Miriam Rose Kinunda</dc:creator>
				<category><![CDATA[Bread]]></category>
		<category><![CDATA[Grain]]></category>

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		<description><![CDATA[Chapati originated in India but differ a little bit. In Tanzania chapati makes a good breakfast with soup or tea: lunch or dinner with stew and vegetables. The process may look too long, but this is because I want to explain well, once you prepare this recipe for the first time, you will notice it is a very short process. Ingredients 5 cups all purpose flour (not self rising) 2 cups warm water 1 ½ tsp Salt ½ cup Canola/Vegetable oil (heated then cool down) You will not use all of it. 2 cups Extra lour for kneading Preparations In a large mixing bowl, measure 5 cups of flour. In another bowl, mix salt, 3 tbsp of oil, and 1 ½ cup of water, stir until the salt dissolves. Pour the above water in the flour bowl. Mix well; and keep adding the remaining water until dough becomes soft. Knead the dough for 10 – 15 minutes; add flour if needed. Divide in 11 to 15 equal parts (make a ball like shape), arrange them on a flat surface, and then cover with plastic wrap or a white clean cloth. Right away, continue with 6(1): With a rolling pin, roll [...]]]></description>
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		<slash:comments>24</slash:comments>
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		<title>Maandazi</title>
		<link>http://tasteoftanzania.com/blog/2009/11/01/maandazi/</link>
		<comments>http://tasteoftanzania.com/blog/2009/11/01/maandazi/#comments</comments>
		<pubDate>Mon, 02 Nov 2009 06:49:48 +0000</pubDate>
		<dc:creator>Miriam Rose Kinunda</dc:creator>
				<category><![CDATA[Bread]]></category>
		<category><![CDATA[Snacks]]></category>
		<category><![CDATA[Snacks and Appetizer]]></category>

		<guid isPermaLink="false">http://tasteoftanzania.com/blog/?p=198</guid>
		<description><![CDATA[Maandazi (East African donuts) are a special treat. The taste of maandazi is very different from western donuts. First, one can never get tired of eating maandazi. Second, they are more like bread inside. Third, maandazi are not as oily as western donuts.]]></description>
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		<slash:comments>35</slash:comments>
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		<title>Coconut Bread</title>
		<link>http://tasteoftanzania.com/blog/2009/08/23/coconut-bread/</link>
		<comments>http://tasteoftanzania.com/blog/2009/08/23/coconut-bread/#comments</comments>
		<pubDate>Sun, 23 Aug 2009 07:32:44 +0000</pubDate>
		<dc:creator>Miriam Rose Kinunda</dc:creator>
				<category><![CDATA[Bread]]></category>
		<category><![CDATA[Coconut]]></category>
		<category><![CDATA[Tanzanian]]></category>

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		<description><![CDATA[I first posted this recipe 2006 at mirecipe.com. A few people from Tanzania have asked me about coconut bread. Here again. &#160; &#160; &#160; 2&#188; tsp dry yeast &#189; cup warm water 1 tsp sugar 3 cups all purpose flour 1 tbsp extra sugar &#190; cups coconut milk 1 tbsp oil (optional) and &#188; tsp salt(optional) Dissolve 1 tsp sugar in &#189; cup warm water. Then, dissolve yeast in the same mixture. Cover with a plastic wrap until the yeast rises. Add into mixture the remaining sugar, oil, and &#189; cup of coconut milk. In a bowl, mix flour into yeast mixture. If the dough is too hard to handle, add the remaining coconut milk, about a tbsp at a time. If it is too soft, add flour a little bit at a time. On a flat floured surface, continue to knead the dough for 10 minutes until it becomes elastic. Move the dough to a clean lightly oiled bowl, cover with a clean cloth and let it rise. Once it has doudled in size, knead the dough for an additional 2 minutes. Knead the dough to a loaf shape. Place the dough into a bread loaf baking pan. Let [...]]]></description>
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		<slash:comments>14</slash:comments>
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