International Food Challenge is taking us to Africa this month and we are exploring the East African cuisine. The cuisine of Africa varies from region to region and uses locally available grains, vegetables, fruits and meat products. We can see influences from Persian and Indian cuisine in African foods. This month's host, Ramya of Lemon Kurry, chose some authentic dishes from the East African cuisine, out of which I tried this jugu cake.
Jugu cake can be called the African version of the Italian biscotti, except that it is not twice baked. Jugu means peanut in Swahili. It is slightly crunchy with a soft and crumbly cake like texture. Enjoy this nutty biscotti with a cup of tea or coffee. Off to the recipe!
Notes and Tips
- The dough should not be hard. Add little milk if its too hard.