Don’t know about you, but I think this section about Kenya Dessert Recipes here, is a very important one!
It also seems to me that most likely I’m not the only one with a sweet tooth around here, so why not taste something new and exciting from a foreign exotic place like Kenya?!
I hope this page about Kenya dessert recipes will entice you a little and you are going to give it a try!
AND......if YOU have a Favorite Kenya Dessert Recipe that you would like to contribute and tell us about, please scroll down towards the bottom of this page. Your recipe will be added underneath!! Thank you!
(Mango Ice Cream with zing!)
4 to 5 ripe Mangos
1 cup heavy cream
½ cup sugar
2 tablespoon lemon peel, cut in tiny ribbons
½ cup condensed milk
½ teaspoon salt
Peel, pit and mash the mangos. You should end up with about 2 cups.
Whip the heavy cream with the sugar until stiff.
In a 2-quart bowl combine the 2 cups of mashed mangos, the lemon peel ribbons, condensed milk and salt. Fold in the whipped cream.
Pour into freezer trays or a 6-cup mold and freeze.
Pineapple Rum Sauce
1 cup pineapple juice, canned
1 cup sugar
½ cup cooled white rum
3 cups fresh pineapple, cut in ½ inch dices
1 tablespoon pistachio nuts
In a 1-quart sauce pan simmer the pineapple juice and the sugar, until it dissolves and forms into a syrup.
Add the white rum and cool.
Place the cut fresh pineapple pieces in a 2-quart bowl and pour the pineapple rum sauce over them. Marinate for several hours.
Place 1 scoop Mango Ice Cream in a 6 oz wine glass. Top with 3 to 4 oz of Pineapple Rum Mixture.
Garnish with pistachio nuts, coarsely chopped.
The rest is history! ;)
Note: Any fruit ice cream will serve for the Coupe Mount Kenya, especially peach ice cream. Fruit sherbet may also be used. Canned pineapple may be substituted for the fresh, but it is just not quiet the same.
Crunchy N’Dizi (Bananas)
8 Bananas, peeled
125 g/4 oz butter, melted
125 g/4 oz groundnuts/peanuts, chopped
Steam the bananas in a large saucepan until heated through; that will only take a few seconds. Be careful that they do not become too soft.
Drain and roll in the melted butter and after that roll each one separately in the chopped groundnuts/peanuts.
Arrange them on a baking dish and bake in the oven for 15 minutes at 190C/375F.
This works great with ice cream, especially the Mango ice cream mentioned earlier!!
Ingredients: (Egg Custard)
250 ml/8 oz milk
30 g/2 tbl spoons caster sugar
2 – 3 drops vanilla essence
Heat the milk almost to the boiling point, but do not actually let it boil. Break the eggs into the hot milk, add the sugar and vanilla essence, and blend or whisk to a creamy mixture. Simmer slowly on very low heat, stirring continuously until it thickens into a smooth custard. Remove from the heat and put aside.
Ingredients: (Banana Cream)
2 very ripe bananas, mashed thoroughly
15 g/1 tbl spoon sugar, optional
250 ml/8 oz whipped cream
3 – 4 drops food coloring, optional
Mix the egg custard, mashed bananas and extra sugar. Blend in the whipped cream and the food coloring. Transfer into a serving dish and freeze. Decorate and serve with fresh banana cut into nice shapes. – Serves 4
4 oz Butter
½ cup sugar
½ cup corn syrup
½ tablespoon ground ginger
1/3 cup all-purpose flour
3 tablespoons brandy
1 pint whipped cream
Makes 25 brandy snaps
Combine the butter, sugar, corn syrup and ground ginger in a pan and stir over heat until well mixed. Cool for 10 minutes.
Add the flour and blend into mixture. Pour mixture by spoonfuls into flat greased pan, 3 to 4 inches apart.
Bake at 350F until snaps flatten. Remove carefully with spatula and , when slightly cooled, roll up into a tube.
Combine the brandy with the whipped cream. Stuff tubes with brandy mixture using a pastry bag.
Note: Brandy Snaps where originally introduced by the British and they are indeed sensational cookies. Careful, you might get hooked on those!!
2 cup flour
2 ½ teaspoons baking powder
4 tablespoons sugar
2 pinch salt
½ cup water
Makes about 4 dozen
Sift flour and baking powder together. Add sugar and salt.
Beat eggs well and add water. Stir egg mixture into flour and mix until soft dough is formed. Add more water if necessary.
Knead dough in the bowl until smooth, but not sticky. Dough should leave the sides of the bowl cleanly. Cover with a towel and let rise in a warm place for about 30 minutes.
Roll out dough on a floured board until ½ inch thick. Cut into squares, strips or triangles. Your choice!
Fry in deep fat until golden brown. Drain on paper towels or any other absorbent paper.
OH SO GOOD! - When you have one you can't stop anymore!! - So, better double this Kenya dessert recipe! ;-)
There can NEVER be another recipes for desserts, so if you have one and would like to share, please go for it! ;-)
Click below to see contributions from other visitors to this subject of sweets!
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