Jugu Cake | African Peanut Biscotti

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!

JUGU CAKE RECIPE

{ African style biscotti with peanuts }
Recipe Source ~ One Life To Eat
Yields 25-30 pieces

---

Ingredients:

1 ½ cup roasted peanuts
2 ½ cup all-purpose flour / maida
1 cup sugar
1 tsp baking powder
½ tsp baking soda
1 large egg
¼ cup / 60 grams butter, melted
½ cup milk

Method:

1. Preheat oven to 180 C | 350 F. Line a baking tray with parchment paper.

2. Grind 1 cup of peanuts coarsely. Roughly chop the remaining ½ cup of peanuts.

3. In a large mixing bowl, combine ground peanuts, chopped peanuts, all-purpose flour, baking powder and baking soda. Mix well.

4. In another bowl, beat the egg lightly and add the melted butter. Add this to the peanut-flour mixture and combine well.

5. Warm the milk and add it little by little and bind everything together to a soft and pliable dough.

6. Divide the dough into 4 parts and roll each into a log. Place them on the baking tray.

7. Bake for 20-25 minutes or until its golden. Allow to cool completely before cutting.

Notes and Tips

• The dough should not be hard. Add little milk if its too hard.