This month we honor our grantee “For the Good” and their work in rural Kenya where they work to create a world where every girl can go to school. The recipe for this month would be ideal for a breakfast, perhaps not on a school day but as a weekend treat. The cuisine of Kenya is a diverse and interesting amalgam of the many cultural traditions, such as Indian, Arab, Portuguese, British etc. that converged in the trading hubs of the coasts of Kenya. Vibibi is a rice and coconut pancake that illustrates this. Reminiscent of a British crumpet with its spongy, porous texture and with flavors that recall an Indian appam, Vibibi is a fermented pancake-like dish that is had at breakfast with coffee. Less hearty than an American pancake, but not as delicate like a French crepe, the Vibibi is a deliciously balanced. Traditionally, rice would be soaked overnight and then ground with freshly prepared coconut milk to make the batter, which would then be allowed to ferment. But with the availability of rice flour, canned coconut milk, and instant yeast, the batter comes together in very little time. It does require a little resting time for the yeast to work its magic and result in the spongy, cake-like texture of the pancake, but its preparation is, in all, a breeze.

Vibibi (Rice and Coconut Milk Pancake)

Makes 6 – 8 pancakes
Prep time: 15 minutes, Rest time: 45 minutes

Ingredients:
1 ¼ cups rice flour
1 13.5 ounce can of unsweetened coconut milk
1 teaspoon instant active dry yeast
2 ½ tablespoons sugar
2 tablespoons grated fresh or shredded coconut
¼ teaspoons cardamom powder
2 tablespoons butter, divided
Cut mango or pineapple or nuts to garnish

Equipment:
Skillet
Mixing bowl

Combine the rice flour and coconut milk and mix well, ensuring there are no lumps. Add the sugar and active yeast and stir. Cover the bowl and set aside for about 45 minutes to an hour. The batter should be a little bubbly.

Mix in the grated coconut and cardamom powder.

Set the skillet on medium high heat. When the skillet is hot, add a little butter to grease the skillet. When the butter melts, swirl to coat the bottom of the skillet.

Add about ¼ cup of batter and allow it cook until the edges get golden and crispy. Flip it over and allow it to cook. Remove from the skillet and repeat with remaining batter, adding butter to grease the skillet between each pancake.

Serve hot topped with fresh fruit like mango or pineapple and drizzled with honey

Recipe and photo credit: Vinola V. Munyon