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Breakfast Meals Cooking Time : 1 hour 55 minutes Recipe Servings : 8 people Recipe Dificult : easy 0.00

Tanzanian Mkate wa Kumimina Recipe |Traditional Coconut Rice Bread

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Mkate wa Kumimina is a beloved traditional bread from Tanzania, especially popular in Zanzibar and along the Swahili Coast. Made with rice flour, coconut milk, sugar, and yeast, this unique bread has a soft, slightly chewy texture with a lightly crisp golden crust. Its subtle sweetness and rich coconut flavor make it a favorite for breakfast, tea time, or as a snack.

Authentic Tanzanian Mkate wa Kumimina is traditionally cooked in a deep pan or clay pot, giving it its signature thick texture and beautifully browned exterior. It pairs wonderfully with tea, coffee, fresh fruit, honey, jam, or savory curries. Whether you're exploring East African cuisine or looking for a unique homemade bread recipe, this coconut rice bread is simple, delicious, and satisfying.

Cooking Method

In a large bowl, combine the rice flour, all-purpose flour, yeast, sugar, and salt.
Gradually add the coconut milk and vegetable oil, mixing well.
Add warm water a little at a time until a thick, pourable batter forms.
Cover and let the batter rise for 1 hour or until doubled in size.
Lightly grease a deep baking pan or oven-safe skillet.
Pour the batter into the prepared pan.
Bake in a preheated oven at 375°F (190°C) for 35–40 minutes, or until golden brown and cooked through.
Insert a toothpick into the center; it should come out clean.
Allow the bread to cool for 10 minutes before slicing.
Serve warm or at room temperature with tea, coffee, honey, or your favorite spread.