Coupe Mount Kenya with rum sauce (serves 5)
First make the ice cream. Take the mangos and peel, pit and mash them. Cut the lemon in small ribbons. Combine everything this in a 2-quart (2 liter) bowl and add the condensed milk and the salt. In a separate bowl, combine the sugar and the cream and whip until stiff. Add this to the mangos and lemons. Pour this into cups of freezers trays and freeze it.
Then the rum sauce. Put the pineapple juice and the sugar in a 1-quart (1 liter) sauce pan. Simmer until it turns into a syrup. Add the rum and let it cool. Cut the pineapple in 1/2 inch dices. Put them in a 2-quart (2 liter) bowl and add the syrup. Marinate for 2 hours. Put 1 scoop of the ice cream in a cup or wine glass. Top with the rum sauce. Cut the pistachio nuts in small pieces and garnish.
Pudding ya maziwa lala (traditional yoghurt dessert)
Sieve the yoghurt and curd cheese using a large metal sieve. Stir with a spoon so that yoghurt and cheese becomes fluffy. Add the cardamom, nutmeg and sugar and stir well. Decorate with the saffron, almonds and pistachios.
Biskuti ya nazi’ (coconut macaroons)
The best of all Kenya desserts!
Ingredients (for 35 macaroons):
- 2 1/2 cups desiccated coconut
Preheat the oven to 350 deg. F (180 deg. C). Take 2 baking sheets and lightly grease them with butter. Take a bowl and beat the egg whites with the electric mixer on high until there are soft peaks. Gradually add the sugar. Make sure to beat after each addition until the peaks are glossy. Take the nuts and chop them finely. Add them with the coconut to the mixture. Wet your hands and put the mixture on the baking sheets in rounds. Bake them until they are lightly golden (this takes about 20-25 minutes). Cool them. If kept in an airtight box, they will keep for 2-3 days.
I hope you enjoy these Kenya desserts as much as I did!
Related pages:Kenya food - Introduction
Kenya food recipes
Kenya appetizer recipes
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