Are you looking for a recipe to make Ngome, the delicious bread from Kenya?
I’ve put together some information on how to get started below but I’d recommend that you join our waitlist to be notified when I publish the traditional Ngome recipe and variations.
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Ngome is a traditional Kenyan flatbread that has been enjoyed for generations. It is made using millet or sorghum flour, which gives it a unique and delicious flavor. The dough is prepared by mixing the flour with water and sometimes adding a pinch of salt. It is then rolled out into thin circles and cooked on a hot griddle or skillet until it becomes golden brown and slightly crispy. Ngome is often served alongside stews or vegetables, providing a perfect accompaniment to these dishes. Its soft and chewy texture makes it a favorite among Kenyan households and a staple in their cuisine.
The history of ngome dates back to ancient times when millet and sorghum were staple crops in Kenya. These grains were readily available and easily cultivated, making them a popular choice for making flatbreads. Ngome was traditionally prepared by women in the community, who would gather together to grind the grains into flour and then make the dough. It was a communal activity that brought.
The estimated cost to make this recipe for Ngome, a traditional Kenyan flatbread, is relatively low. The main ingredients, millet or sorghum flour, can be found at an affordable price in most grocery stores. Additional ingredients such as water, salt, and oil are also commonly available and inexpensive. Overall, the cost of making this flatbread should be minimal, making it an affordable option for many.
In terms of time, making Ngome requires some preparation and cooking. The dough needs to be mixed and kneaded, which may take around 10-15 minutes. After that, the dough needs to rest for about 30 minutes to allow it to rise. Once the dough has rested, it can be divided into smaller portions and rolled out into flatbreads. Cooking each flatbread on a hot griddle or skillet should take around 2-3 minutes per side. In total, the estimated time to make this recipe, including preparation and cooking, should be around.
The main ingredients for this Kenyan flatbread are millet or sorghum flour, water, and salt. Millet or sorghum flour is used as the base for the flatbread, giving it a unique flavor and texture. Water is added to the flour to form a dough, which is then kneaded until it becomes smooth and elastic. A pinch of salt is also added to enhance the taste of the flatbread.
To make this flatbread, you will need a few tools. Firstly, a mixing bowl is required to combine the flour, water, and salt. A wooden spoon or your hands can be used to mix the ingredients together and form the dough. Once the dough is ready, a rolling pin is used to flatten it into thin rounds. A griddle or a non-stick pan is heated on the stove, and the flatbread is cooked on it until it becomes golden brown and slightly crispy. Finally, a spatula is used to flip the flatbread and remove.
To prepare Ngome, start by gathering all the necessary ingredients: millet or sorghum flour, water, salt, and any additional flavorings like herbs or spices. In a large mixing bowl, combine the flour and salt, and gradually add water while stirring until a dough forms. Knead the dough on a lightly floured surface until it becomes smooth and elastic. Let the dough rest for about 30 minutes to allow the gluten to relax.
After the resting period, divide the dough into small portions and shape them into balls. Flatten each ball with a rolling pin to create thin, round flatbreads. Heat a non-stick pan or griddle over medium heat and cook the flatbreads one at a time. Place a flatbread on the hot pan and cook for a few minutes on each side until it puffs up and develops golden brown spots. Repeat the process with the remaining dough balls. Serve the Ngome flatbreads warm with stews or vegetables for a…(full recipe on the way)
To cook Ngome, start by combining millet or sorghum flour with water in a mixing bowl. Stir the mixture until it forms a smooth dough. Next, divide the dough into small portions and shape them into balls. Flatten each ball with a rolling pin to create thin, round flatbreads.
Heat a non-stick pan or griddle over medium heat. Place the flatbread on the hot surface and cook for about 2-3 minutes on each side, or until golden brown spots appear. Flip the flatbread and cook the other side until it is cooked through. Repeat this process with the remaining dough balls.
Once cooked, remove the flatbread from the pan and keep them warm in a clean kitchen towel. Serve the Ngome flatbread with stews or vegetables for a delicious and traditional Kenyan meal…(full recipe on the way)
1. Cornmeal flour: A popular alternative to millet or sorghum flour, cornmeal flour can be used to make Ngome flatbread. It has a slightly sweet and nutty flavor, adding a unique taste to the dish.
2. Rice flour: Another option is to use rice flour, which is gluten-free and has a mild taste. It can create a softer texture for the flatbread, making it more delicate and light.
3. Chickpea flour: Known for its high protein content, chickpea flour can be a nutritious substitute for millet or sorghum flour. It adds a slightly nutty flavor and a denser texture to the flatbread.
4. Quinoa flour: Quinoa flour is a gluten-free alternative that offers a slightly earthy and nutty taste. It can be used to make Ngome flatbread, providing a unique flavor profile and a light texture.
5. Buckwheat flour: Buckwheat flour is a versatile option
1. Kenyan flatbread
2. Millet flatbread
3. Sorghum flatbread
4. African flatbread
5. Ngome bread
6. Traditional Kenyan bread
7. Stew bread
8. Vegetable bread
9. Kenyan staple bread
10. Millet flour bread
11. Sorghum flour bread
12. African staple bread
13. Ngome flatbread
14. Kenyan stew bread
15. Vegetable flatbread
1. Begin by preparing your sourdough starter, following your preferred recipe or method.
2. In a mixing bowl, combine millet or sorghum flour with a portion of your sourdough starter.
3. Gradually add water to the mixture, stirring until a sticky dough forms.
4. Cover the bowl with a clean cloth and let the dough ferment for several hours or overnight, allowing the sourdough to develop.
5. Once the dough has fermented, heat a non-stick pan or griddle over medium heat.
6. Take a portion of the dough and flatten it into a thin, round shape using your hands or a rolling pin.
7. Carefully transfer the flattened dough onto the heated pan and cook for a few minutes on each side until golden brown spots appear.
8. Repeat the process with the remaining dough.
9. Serve the sourdough Ngome flatbread warm with stews or vegetables. Enjoy!…(full sourdough recipe on the way)
1. Start by choosing a gluten-free flour alternative, such as rice flour or almond flour.
2. Mix the gluten-free flour with water and a pinch of salt in a bowl until you get a smooth batter.
3. Let the batter rest for about 30 minutes to allow the flour to absorb the liquid.
4. Heat a non-stick pan or griddle over medium heat.
5. Pour a ladleful of the batter onto the hot pan and spread it evenly to form a thin round shape.
6. Cook the flatbread for a few minutes on each side until it turns golden brown.
7. Repeat the process with the remaining batter.
8. Serve the gluten-free flatbread with your favorite stews or vegetables, just like the traditional Ngome from Kenya…(full gluten-free recipe on the way)
I’ve provided some basic tips on making Ngome at home above but I’ll be updating this page to include links to the best Ngome recipes, including sourdough and gluten-free versions. Join our waitlist above to get noticed when these recipes are available.
