THE
JAGGERY
COOK
BOOK

KWA WENYE NGUVU HUTOKEA UTAMU

Jaggery is unrefined natural sugar
Fairleigh Jaggery is made from sugarcane grown on a family-run farm at Koru in Nyanza Province, Kenya. The sugarcane is grown in an ecologically sustainable way following the principles of organic farming, and is reputed to be some of the best sugarcane in Kenya.

THE JAGGERY
COOKBOOK
Contents
Savouries Pages 5 – 14
Bread and Breakfast Pages 15 – 16
Cakes and Biscuits Pages 17 – 29
Puddings Pages 30 – 40
Preserves Pages 41 – 46
Fairleigh Jaggery is a versatile addition to everyone’s store cupboard. Use it instead of refined sugar in all recipes; particularly for recipes that use light or dark brown soft sugar (muscovado), or demerara sugar. Jaggery is marginally less sweet than refined sugar as it contains all the healthy molasses that is removed from refined sugars.
Jaggery is absolutely delicious on porridge – preferably served with thick Koru cream. If you have other ideas, we would be delighted if you would share them with us. Please send them to Margaret Brooks at the address on the back page or to mags@homalime.com.
We are grateful to the following people for sharing their recipes:
Sheila Ballard, Jeanine Brooks, Margaret Brooks, Linda Cuthbert, Robin Davies, Lizzie Dickson, Caroline Findlay, Angela Houston, Jessica Jensen, Morag Macnair, Gail Outram, Helen Outram, Sara Sartain, and Pat White.
Homa Lime Co. Ltd. and the Trustees of the Nyando Valley Development Trust particularly wish to thank Morag Macnair for her contribution in compiling the cookbook.

HAMNA UTAMU, HAMNA MAISHA

The proceeds of the sale of this Cookbook are going to the
Nyando Valley Development Trust
The Trust aims to help any farmer within the Nyando Valley Watershed in establishing tree nurseries and woodlots, and assists with agricultural, veterinary and artificial insemination extension services. The area covered is largely rural. Part of the area was developed for sugarcane growing in the 1960s but production of cane over the last 40 years has declined for various reasons and a significant proportion of the land is lying fallow. The area unsuitable for growing sugarcane has been subject to subdivision with little development, leaving many subsistence farmers with low disposable incomes.
The Trust aims to help the community to produce more from their farms and to help them to market their produce, be it milk, maize, sugarcane, woven baskets, honey, timber or any other form of produce. This should create wealth, enabling people to build their own schools and medical facilities without being dependent on outside funding. For example, out of 12 tree nurseries that the Trust has helped to establish in the last 2 years, at least 8 of them are now income generating and able to purchase their own inputs. Although in the short term the Trust is dependent on the generosity of outsiders, its aim is to help people in the Nyando Valley to become self-reliant and independent in the long term.
Should you wish to donate towards this worthwhile cause, please contact the Trustees c/o Homa Lime Co. Ltd., Private Bag, Koru 40104, Kenya.

SLOW-COOKED DUCK
WITH STAR ANISE AND GINGER
2 tbsps oil
8 duck pieces on the bone
2 onions, roughly chopped
6 large cloves of garlic, sliced thinly
Fresh ginger, about 2 inch piece, cut into matchsticks
6 spring onions, cut into ½ inch lengths
2 tsps jaggery
500 ml chicken stock
125ml rice wine (or dry sherry)
3 whole star anise
Pre-heat oven to 180C. Heat the oil in a heavy casserole dish and lightly brown the duck pieces. Remove the duck pieces. Cook the onions until soft. Add the garlic and ginger to the onions. Add the spring onions. Cook for a few minutes. Stir in the jaggery, chicken stock, rice wine (or sherry) and star anise. Season with salt and black pepper. Bring it up to the boil, then return the duck to the pot. Cover with a tight fitting lid, and put in oven. Cook for 1¼ hours.
Either allow everything to cool overnight, and then scoop off the fat the following day, or scoop as much of the liquid fat off before serving with rice or mashed potato.

SAVOURIES

KULA KUTAMU,
KULIMA MAVUNE

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Tangy Tomato Meatballs
450 g minced meat
1 onion, chopped
50 g (2 oz) fresh white breadcrumbs
1 egg
45 ml (3 tbsps) fresh chopped parsley
15 ml (1 tbsp) flour
oil for frying
Sauce:
1 onion, chopped
15 ml (1 tbsp) oil
5ml (1 tsp) jaggery
1 clove garlic, crushed
1 tin tomatoes
10 ml (2 tsp) oregano
Place mince, onion, breadcrumbs, egg and parsley in a processor and mix until well blended. Or thoroughly mix with your hand. Season well and shape the mixture into about 18 balls. Roll each ball in flour.
Heat the oil in a large frying pan then gently fry the meatballs for 4—5 minutes until browned. Drain on kitchen paper and set aside.
For the sauce: fry the onion and garlic in the oil in a large pan until soft and browned. Stir in the tomatoes, jaggery and dried oregano and simmer for 5 minutes.
Add the meatballs and simmer, uncovered for 20—25 minutes until the meatballs are cooked through. Add a little water if the sauce becomes too thick.
Serves 4.

SAVOURIES

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MLA CHA UCHUNGU
NA TAMU HAKOSI

JAGGERY FISH
Cut fish into pieces
3 onions sliced and fried
Sauce:
4 tsps mustard 4 tsps jaggery
4 tsps curry powder 8 tbsps tomato ketchup
1 tbsps oil 1½ cups of cream
2 tbsps cornflour
Put fish into greased dish, sprinkle with onions. Pour over sauce. Cook in the oven at 350C/180F for 30 minutes.
Prawn Salad
with Wine and Chilli Dressing
1 kg cooked peeled prawns Lettuce leaves
Lime wedges
Dressing:
¼ cup fish sauce
⅓ cup lemon juice
1 heaped tbsp jaggery
1 medium red chilli, seeded and chopped
¼ cup dry white wine
1 stem lemon grass, chopped
3 tbsp chopped fresh Dhania (coriander)
Combine all ingredients for dressing in a bowl. Add prawns and chill. Serve on lettuce leaves and garnish with lime wedges.

SAVOURIES

SUKARI MOJA,
MAPISHI MENGI

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Roasted balsamic red onion
and feta tarts
6 small red onions, peeled and cut into quarters
1 tbsp jaggery
1 tbsp olive oil
¼ tsp dried crushed chillies
1 tbsp balsamic vinegar
1 lb shortcrust pastry
1 tbsp fresh thyme, chopped
3½ oz feta cheese, crumbled
¾ oz walnut pieces
1 egg, beaten
Salt and freshly ground black pepper
Preheat the oven to 190C. Put the onions on a non-stick baking tray and sprinkle with jaggery and oil. Season well. Roast in the oven for 20 minutes. Remove and toss with balsamic vinegar. Allow to cool.
Roll out the pastry and cut into four 6 inch circles. Place on a lined baking sheet. Mix the onions with the thyme, feta and walnuts and spoon evenly between the pastry circles, leaving a ¾ inch border. Bring the pastry edges up around the sides of the onions to form an open tart, and glaze with the beaten egg. Sprinkle with more jaggery and dried crushed chillies. Bake for 20 minutes until golden brown.
Serve with salad.

SAVOURIES

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Penye nia PANA njia

Tiddly Rum and Rice Chicken
600 g black eyed beans
One 3 lb chicken
1 heaped tbsp ground coriander seeds
2 tsps ground cumin
1 tbsp paprika
pinch ground nutmeg
1 chilli, chopped and de-seeded
1 onion, chopped
5 fresh thyme sprigs, leaves removed
4 cloves crushed garlic
2 tbsps soy sauce
juice of 1 lemon
2 tbsps vegetable oil 2 tbsps jaggery
12 oz rice 1½ pints stock
3 tbsps dark rum 1 oz butter
Salt and pepper Thyme for garnish
Soak beans and cook until soft in boiling salted water. Cut chicken into portions and remove skin and pierce meat. Place in bowl and mix with salt, pepper, coriander, cumin, paprika, nutmeg, chilli, onion, thyme, garlic, soy and lemon juice. Mix together and leave to marinade for at least 4 hours. Heat oil in heavy based pan, add sugar and cook for a couple of minutes until bubbly. Remove chicken from marinade and add to sugar and oil and cook for 10 minutes. Add remaining marinade and cook for a further 10 minutes. Add rice, stock, rum (hic!), butter and seasoning. Cover with lid and simmer for about 20 minutes. Add cooked beans, re-heat until moisture is absorbed.
Maridadi with fresh thyme.

SAVOURIES

Subira huvuta heri

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Glaze for Baked Ham
Having boiled or baked your ham, put the ham on a baking tray, switch on the oven to about 220 C.
Peel off the rind and cut lines into the fat, usually creating a diamond shape. Stick a clove into the centre of each diamond shape. Mix a couple of tablespoons of grated jaggery with a couple of teaspoons of dry mustard powder, pat this mixture onto the ham and then drizzle with honey. Put in the oven for a short time until the glaze is formed. You can baste, but take care not to do it too much or the glaze runs off. It is easier to do this if your ham is still hot and steamy from the cooking: when cold it is difficult to get the jaggery to stick to the fat, so maybe a bit of moisture would help. Quantities vary with size of the ham.
Meat Marinade Verne
1 large grated onion 1 clove garlic crushed
30 ml soy sauce 3 ml curry powder
45 ml sweet sherry 1.5 ml chilli powder
45 ml jaggery 125 ml oil
30 ml lemon juice salt and black pepper
Marinade a minimum of 2 hours or overnight.
Nice for spare ribs also.

SAVOURIES

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MPANDA OVYO, HULA OVYO

STICKY RIBS
2 lb pork spare ribs
4 tbsps sour cream (optional)
Marinade:
2 tbsps honey 1 tbsp balsamic vinegar
4 tbsps tomato ketchup 2 tbsps jaggery
1 tbsp Dijon mustard 1 tbsp olive oil
3 drops Tabasco (optional)
Put the marinade ingredients in a jug and mix them together. Place the ribs on the baking tray and pour the marinade over the ribs. Make sure the ribs are completely covered. Leave to marinade in the fridge for at least 1 hour. Preheat the oven to 200C (400F/Gas 6).
Remove the ribs from the fridge and cook them in the oven for 1 hour.
Marinade for beef fillet
2 tbsps oil 1 clove garlic
1–2 tbsps chilli sauce 2 tbsps soy sauce
1 tbsp Worcester sauce 1 tbsp jaggery
1 tbsp tomato puree 1 tbsp white wine vinegar
1 tsp ground or fresh grated ginger salt and pepper

SAVOURIES

Maji hufuata mkondo

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Soy-Marinated Pork
with Sesame Seeds
Marinade:
75 ml soy sauce
15 ml olive oil
1 garlic clove, crushed
5 ml jaggery
500 g pork loin
60 ml black sesame seeds
50 ml olive oil
5 ml ginger
Preheat the oven to 180°C.
Mix all the marinade ingredients in a bowl and add the pork cubes. Leave to marinate in the fridge for about 1 hour or overnight.
Place the pork cubes on a baking tray, drizzle with olive oil and bake until tender, about 15—20 minutes.
Sprinkle with the sesame seeds and thread the individual pork cubes onto short skewers or toothpicks. Serve with soy sauce for dipping.
Makes 18.

SAVOURIES

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Panapofuka moshi
pana moto

Lemon Grass Pork
675 g boneless pork loin
4 spring onions, thinly sliced
2 tbsps peanut oil
2 garlic cloves, chopped
1 tsp soft jaggery
½ cup roasted unsalted peanuts
2 lemon grass stalks, finely chopped
cooked rice or noodles to serve
Cut meat across into 5mm thick slices, then cut each slice into 5mm strips. Put the pork into a bowl with the lemon grass, spring onions, salt and crushed peppercorns; mix well. Cover with cling film and leave to marinade for 30 minutes.
Preheat wok, add the oil and swirl it around. Add the pork mixture and stir-fry over a medium heat for about 3 minutes until browned all over.
Add the garlic and red chillies and stir-fry for a further 5—8 minutes over a medium heat, until the pork is cooked through and tender. Add the jaggery, fish sauce and chopped peanuts and toss to mix, then season to taste with black pepper.
Serve immediately on a bed of rice or noodles, garnished with coarsely torn coriander leaves.
Serves 4.

1 tsp salt
12 black peppercorns, coarsely crushed
2 fresh red chillies, seeded & chopped
2 tbsps Thai fish sauce
ground black pepper
coarsely torn coriander leaves to garnish

SAVOURIES

Ukitaka kula nguruwe,
Kula aliyenona

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Salt and Pepper Fish
with Chilli Dipping Sauce
Firm white fish Chilli Dipping Sauce:
1 egg 2 tbsps jaggery
Cornflour 6 tbsps white wine vinegar
Flour, salt and pepper to taste 2 tbsps light soy sauce
Oil for frying 2 tbsps grated ginger
Finely chopped parsley 2 tbsps red chilli, chopped
Finely chopped red chilli (optional)
Cut the fish into bite size pieces. Beat the egg. Mix the flour with plenty of salt and pepper. Dip the fish pieces into the egg, then into the seasoned flour. Pour the oil into a non-stick or heavy based frying pan to give a depth of 5mm/ ¼ inch. When the oil is hot fry the fish pieces until golden brown. Transfer to a warmed plate and sprinkle with chopped parsley and chilli.
To make the dipping sauce, put the jaggery, vinegar and soy sauce into a small saucepan with 2 tbsps of water and heat until the jaggery is melted. Add the ginger, garlic and chopped chillies. Bring to boil and simmer for 5 minutes. Pour into a serving bowl.
Serve as bitings with drinks.

SAVOURIES

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Mafahili wawili
hawakai zizi moja

FIBRE PLAN MUESLI (UNCOOKED)
500 g porridge oats
250 g All Bran (sticks)
1 cup wheat germ
1 cup soya flakes/mince
1 cup Rice Krispies or Cornflakes
Pumpkin seeds, sunflower seeds, linseeds, sesame seeds etc
Cashew nuts/peanuts/ sultanas
½ to 1 cup jaggery
Muffins for breakfast
3 eggs 500 g jaggery
Vanilla essence 200 g Weetabix, crushed
300 g brown flour 200 g white flour
25 g baking powder 25 g bicarbonate of soda
salt 750 ml milk
Cream the eggs and jaggery with the vanilla essence, fold in the Weetabix, flour, baking powder, bicarbonate and salt. Add the milk. Put in muffin tins and bake in a hot oven for 10minutes.

BREAD AND BREAKFAST

Kuishi kwingi
ni kuona mengi

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PUMPKIN BREAD
3½ cups flour 2 tsps baking soda
1½ tsps salt 2 tsps cinnamon
1½ tsps nutmeg ½ tsp cloves, ground
Sift flour to measure. Add baking soda, salt and spices.
1 cup oil 4 eggs
2 cups pumpkin ⅔ cup water
3 cups jaggery 1 tsp vanilla extract
⅔ cup raisins ½ cup nuts
Beat pumpkin, eggs and oil. Alternate adding water and flour mixture, then jaggery and vanilla. Add nuts and/or raisins if desired. Bake at 350F for 1 hour in two greased and floured loaf pans.
Cape Seed Loaf
420 g nutty wheat flour 1 tsp bicarbonate of soda
1 tsp salt 2 tbsps jaggery
500+ mls plain yoghurt 1 tbsp seeds, poppy, sesame and linseeds
1 tbsp olive oil 1 egg
1 tsp baking powder
Mix all dry ingredients together, add yoghurt and egg. It should be quite moist. Put into baking tin and leave to rise, then bake in a moderate oven until ready.

BREAD AND BREAKFAST

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Mstahimilivu
hula mbivu

Jaggery Lemon Cake
This also makes a delicious pudding served with yoghurt or cream.
200 g butter
200 g jaggery
90 g plain flour
90 g ground almonds
½ tsp baking powder
1 large lemon
4 large eggs
Set oven at 160C. Grease and line a loaf tin.
To make the topping; slice the lemon thinly and put in a small saucepan with the jaggery and water. Bring to the boil, simmer for 5 minutes or so, until the water has almost evaporated and the lemon slices are sticky. Set aside to cool.
Beat the butter and jaggery together until light and fluffy. Mix the flour and almonds with the baking powder, add the lemon zest.
Beat the eggs lightly, add to the creamed butter and jaggery a little at a time. Don’t worry if the mixture curdles. Fold in the flour, almonds and baking powder. Put the cake mixture into the tin, lay the lemon slices on top overlapping them down the centre.
Bake for about 45 minutes, till risen and golden. Remove from oven and set aside in the tin.
To make the syrup: Stir the jaggery into the lemon juice to make it partially dissolve (you may need to heat it). Spike the top of the cake then spoon the lemon and jaggery over the cake.
Leave to cool.

Topping:
1 lemon
2 tbsps jaggery
4 tbsps water
Syrup:
2 tbsps jaggery
Juice of 1 large lemon

CAKES AND BISCUITS

Mpanda ngazi hushuka

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Fruit Slab Cake
This is good for safaris.
12 oz self-raising flour (or use plain flour and add baking powder)
½ lb butter (or margarine, but not so good)
2 cups jaggery
2 eggs
6 oz sultanas
Melt jaggery and butter, and cool a bit then add eggs and beat. Add fruit and flour and mix together.
Spread into a baking tin about 10 inch x 8 inch should be about ½ inch thick. Cook for about ½ hour, maybe a little more in moderate oven i.e. Gas Mark 4. Turn out and cut into squares or oblongs.
(It can be quite sticky – especially in the middle – which is good).
Date Loaf
175 g (12 oz) chopped dates 1 tbsp butter
1 cup jaggery 3 cups flour
3 tsps bicarbonate of soda 2 cups boiling water
Pour 2 cups boiling water on to the butter, dates, jaggery and bicarbonate. Add 3 cups of sieved flour and put into a greased loaf tin (1 kg size or 2 x 500g) and bake in a moderate oven for an hour.

CAKES AND BISCUITS

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Mchovya asali
hachovi mara moja

Boiled Coconut-Topped
Oatmeal Cake
1 cup quick cooking oats
1½ cups sifted all-purpose flour
1 tsp bicarbonate of soda
1 tsp cinnamon
½ tsp baking powder
½ cup margarine
1 cup sugar
1 cup jaggery
2 eggs
Pour 1¼ cups boiling water over oats. Sift flour, soda, salt, cinnamon and baking powder. Cream margarine, add jaggery and sugar gradually, blending until creamy. Add eggs one at a time, beating until light and fluffy. Mixture may look curdled. Stir in oats. Add flour mixture, blend thoroughly.
Pour into 9 inch square pan. Bake for 40 minutes at 350F. Cool in the pan.
Coconut Topping:
1⅓ cup flaked coconut ½ cup jaggery
¼ cup melted margarine ¼ cup light cream
1 tsp vanilla
Combine ingredients and mix well. Spread over oatmeal cake. Place in broiler. Broil 4—5 inches from source of heat for 2—3 minutes or until golden brown.

CAKES AND BISCUITS

Mtu ni watu

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WONDERFUL APPLE DESSERT CAKE
This can also be served warm as a pudding. Bananas or other firm fruit could be used in place of apples.
8 oz self raising flour
1 level tsp baking powder
8 oz jaggery
2 eggs, beaten
½ tsp almond extract
5 oz butter, melted
12 oz apples, peeled and cored
1 oz flaked almonds
Pre-heat oven to 160C. Grease a 8 inch loose-bottomed cake tin.
Put the flour, baking powder, jaggery, eggs, almond extract and melted butter into a bowl. Mix well until blended. Spread half the mixture in the cake tin.
Thickly slice the apples and lay on top of the mixture, piling most into the centre. Spoon the remaining mixture over the apples. Sprinkle with flaked almonds.
Cook in oven for 1½ hours until golden brown.

CAKES AND BISCUITS

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Siku njema
huonekana asubuhi

BROWNIES
2 oz butter 4 oz self raising flour
2 oz plain chocolate 1 oz cocoa
6 oz jaggery 2 oz walnuts, chopped
2 large eggs, beaten
Preheat the oven to 180C. Melt the butter and chocolate together in a saucepan. Add the jaggery. Continue to heat for a few minutes. Remove from heat and stir in all the other ingredients. Pour into a greased and floured 8 x 6 inch baking tin. Bake in the oven (180C) for 15—20 minutes. Cool in the tin. Cut into squares.
Fr Curtis’s Brownies
2 cups jaggery 1 cup butter
4 eggs 1 cup flour
¾ cup cocoa 1 tsp vanilla extract
1 cup nuts ½ tsp salt
½ tsp baking powder
Melt butter. Mix jaggery, butter and vanilla together. Add eggs one by one, then add cocoa.
Mix in separate bowl: flour, salt and baking powder. Add to other ingredients beating well. Add nuts.
Bake in 13 x 9 inch greased tray at 180C for 30—35 minutes.

CAKES AND BISCUITS

TAMU LA MUWA, KIFUNDO

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FLAPJACKS
4 oz porridge oats 3 oz butter
3 oz jaggery 1 tsp treacle (or syrup)
Melt butter, jaggery and treacle/syrup in a saucepan. Stir in porridge oats. Turn into a greased baking tray and bake for 15—20 minutes in a moderate oven. When cooling cut into fingers.
BANANA BREAD
8 oz self raising flour 1 lb ripe bananas
½ tsp salt 2 eggs
½ tsp mixed spice 4 oz sultanas
4 oz butter, softened 2 oz glacé cherries
4 oz jaggery 2 oz walnuts
1 tbsp honey
Grease and line a 2lb loaf tin. Pre-heat oven to 180C.
Sift flour, salt and mixed spice. Add the butter, jaggery, honey, bananas and eggs and beat well until blended. Fold in the sultanas, cherries and walnuts. Bake in oven for 1 hour.
Angelina’s Oatmeal Bake
3 cups oats 1 cup milk
1 cup jaggery (or less) 1 tsp baking powder
2 eggs 1 tsp salt
½ cup oil
Mix all the ingredients until sloppy and put in oven for 45 minutes at 350F.

CAKES AND BISCUITS

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FUATA NYUKI ULE ASALI

Carrot Tea Muffins
½ cup white sugar ) 2 cups all purpose flour )
½ cup jaggery ) 3½ tsps baking powder )
¾ cup vegetable oil ) 1 tsp salt ) 2
3 eggs ) 1 1 tsp cinnamon )
1 tbsp lemon juice ) ¼ tsp nutmeg )
1 tsp vanilla )
2 tsp grated lemon rind ) 1½ cups finely grated carrots
¾ cup finely chopped nuts
Combine 1st 7 ingredients. Sift next 5 in a different bowl.
Add liquid to dry ingredients all at once, stir until moistened. Fold in carrots and nuts.
Put in a greased muffin tin and bake at 375F for about 25 minutes or until firm.
Apple Crisp
3 cups sliced apples ¾ cup rolled porridge oats
½ cup jaggery ¾ cup flour
1 heaped tsp flour ¾ cup sugar
¼ tsp salt ¼ tsp bicarbonate of soda
cinnamon to taste ¼ tsp baking powder
½ cup melted butter or margarine
Combine jaggery, flour, salt and cinnamon. Mix with sliced apples. Pour into baking dish.
Combine oats, flour, sugar, bicarbonate, baking powder and melted margarine/butter. Sprinkle over top of apples. Bake at 350F for 40 minutes.

CAKES AND BISCUITS

Dalili ya mvua
ni mawingu

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Rhubarb Cake
1½ cups jaggery 1 egg
1 cup sour milk 1 cup margarine
1 tsp baking powder 1½ cups flour
½ tsp salt 3 cups chopped rhubarb
Topping:
cinnamon
white sugar
nuts
Mix jaggery, egg, milk and margarine. Add baking powder, flour, salt and rhubarb. Mix the topping and add to top of cake before baking at 350F for 40 minutes.
CUP OF TEA CAKE
¾ cup brewed tea
8 oz dates chopped and stoned
8 oz dried fruits e.g. sultanas, raisins, apricots
4 oz butter
8 oz self raising flour
4 oz jaggery
1 tsp bicarbonate of soda
1 tsp mixed spice
1 egg
Melt butter and jaggery in a pan. Add the tea and fruit and bring to the boil. Simmer for 8 minutes. Cool. Add bicarbonate, flour, mixed spice and hastily beat in the egg. Put in an 8 inch round, greased tin and bake for 1¼ hours at 150C/ Gas Mark 3.

CAKES AND BISCUITS

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Kizuri chajiuza
kibaya chajitembeza

Chocolate Biscuit Cake
1 packet digestive biscuits 1 tbsp jaggery
2 tbsp golden syrup 2 tbsp cocoa
4 oz butter 1 bar plain chocolate
Sultanas or glacé cherries (optional)
Crush biscuits and add cocoa. Melt butter, syrup, jaggery and add to biscuits and cocoa. Add sultanas and cherries. Press in to tin and allow to cool. Melt the chocolate bar and spread on top. When cold cut into slices or squares.
Carrot Cake
1 cup wholemeal flour 1 tsp cinnamon
1 tsp bicarbonate of soda 1 cup sultanas
1½ cups carrots, finely grated 1 cup jaggery
1 cup chopped pecan 2 eggs
(or macadamia nuts)
½ cup oil
Sift flour, soda and cinnamon into a bowl. Add sultanas, carrots, nuts and sugar. Mix well. Beat eggs and oil together with a fork and add to the mixture.
Spread mixture into small square tin and bake at 350F for 40 minutes.
When cool top with sweetened cream cheese if desired and decorate with nuts.

CAKES AND BISCUITS

Kipendacho moyo ni dawa

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Ginger Cake
10 oz self raising flour ¼ pint oil
8 oz jaggery 6 oz black treacle
1 tsp salt ¼ pt milk
3 tsps ginger 2 oz raisins
1 tsp cinnamon 2 oz walnuts
2 eggs
Warm together the oil and black treacle. Sift flour, salt, ginger and cinnamon together. Beat the eggs. Mix dry ingredients with the eggs and beat well for 2 minutes. Add oil, black treacle, raisins and walnuts and pour into prepared tin. Bake in moderate oven for 1 hour.
Raisin and Oat Biscuits
10 oz butter 1 tsp bicarbonate of soda
4 oz jaggery 1 tsp salt
4 oz white sugar 1 tsp cinnamon
1 egg ½ tsp grated nutmeg
1 tsp vanilla essence 8 oz rolled oats
8 oz plain flour 4 oz raisins
Beat together butter and sugars until light and fluffy. Beat in egg and vanilla. Combine flour, soda, salt and spices and add to butter mixture mixing well. Sir in oats and raisins, put one tablespoon of the mixture at a time on an ungreased baking tray.
Bake at 375F for 8–10 minutes. Remove from oven and leave for one minute in the tin then cool on a wire rack.

CAKES AND BISCUITS

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MTU NI UTU SI VIATU

CONGO BARS
For the base:
200 g macadamia nuts toasted and roughly chopped
224 g plain flour
175 g unsalted butter
75 g jaggery
200 g plain chocolate (51% cocoa solids)
75 g desiccated coconut
For the caramel:
110 g unsalted butter 110 g jaggery
25 g plain flour 1 tbsp double cream
Heat oven to 180C/350F/Gas 4.
In a food processor whizz together flour, salt, butter and jaggery. Press mixture into a baking tin. Bake for 15 minutes or until pale golden brown. Remove from oven and allow to cool slightly.
To make caramel: Put butter, sugar, flour and cream in a small pan. Blend together over a low heat then bring to boil, remove from heat.
Whizz chocolate and scatter over the base. Top with coconut and toasted nuts.
Pour caramel evenly over the top of the base and coconut and nuts. Cook for 15/20 minutes until caramel is a bubbling nutty brown.
Remove from oven and allow to cool in the tin. Cut into 15 squares.

CAKES AND BISCUITS

Leo ni leo

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SOURED CREAM, WHISKY AND
JAGGERY CAKE
Cake:
142 g carton soured cream
2 tbsps whisky
175 g unsalted butter
225 g jaggery
400 g self raising flour
½ tsp baking powder
4 large eggs
2 tsp vanilla extract
pinch of salt
For the whisky syrup:
4 tbsps whisky
2 tbsps maple syrup
For the brown butter icing:
75 g unsalted butter
275 g icing sugar (or half jaggery, half icing sugar)
2 tbsps whisky
Preheat oven to 170C/325F/Gas 4. Grease and line a 20cm x 7½cm square cake tin.
Using an electric mixer, beat butter and jaggery together until pale and fluffy. Gradually whisk in beaten egg. Add soured cream and whisk in. Add sifted flour, baking powder and salt. Add vanilla extract and whisky, and whisk for a minute until smooth.
Continued…..

CAKES AND BISCUITS

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Simba mwenda pole
ndiye mla nyama

Soured Cream, Whisky and Jaggery Cake continued:
Pour into tin and bake for approx 50 minutes. Cool in tin for 10 minutes then turn out and remove lining paper.
Make whisky syrup by mixing whisky and maple syrup together and brush over cake. Leave to cool completely.
Make brown butter icing by melting butter in saucepan, allow to turn a medium brown, but keep an eye on it its very easy to burn it. Remove from heat, add half icing sugar, stir to a thick paste then add whisky to soften mixture then add remainder of icing sugar beating until smooth. Now add a little boiling water a little at a time until you have a pouring consistency.
Pour hot icing over cake and spread quickly before it sets. (Alternatively, replace half the icing sugar with jaggery to give a lumpier but not unattractive icing.).
Allow to cool then eat!

CAKES AND BISCUITS

Kuku havunji yai lake

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CHUNKY Marmalade
Bread and Butter Pudding
6 slices of white bread (with crusts left on)
50 g softened butter
2 rounded tbsps of Chunky Marmalade (see Preserves section)
275 ml milk
60 ml double cream
3 medium eggs
75 g sugar
Grated zest of one large orange
1 level tsp jaggery
25 g candied peel finely chopped (optional)
Pre-heat oven to Gas Mark 4, 180C.
Butter the slices of bread on one side, then spread the marmalade on 3 of these slices, and put the other 3 slices on top – making marmalade sandwiches. Spread butter over the top of each sandwich, and cut into quarters to make triangles.
Arrange the sandwiches, butter side up, overlapping each other in a lightly buttered (7 x 9 x 2 inch) baking dish. Whisk the milk, cream, eggs and sugar together and put over the bread. Scatter the surface of the bread with the grated orange zest, jaggery and peel. Place on a high shelf in the oven and bake for 35—40 minutes until it is puffy and golden and the top crust is crunchy.
Serve straight from the oven with cream.

Puddings

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Pole pole ndio mwendo

CHRISTMAS PUDDING
8 oz self raising flour 6 oz almonds
8 oz fresh breadcrumbs 6 eggs
8 oz suet 1 orange
8 oz jaggery 1 apple
8 oz currants 1 carrot
¾ lb raisins 1 lemon
¾ lb sultanas wine glass of brandy
1 tsp salt
1 tsp mixed spice
Break up almonds in a mixer. Put almonds and all the ingredients in the left hand column in a very large bowl or bucket. Core apple but leave the skin, remove pips. Remove pips from orange and lemon. Put orange, apple, carrot and lemon in food processor. Process to a mulch. Put in bucket. Process eggs and add to bucket. Mix with brandy.
Put the mixture into greased pyrex pudding bowls. Cover with a thick layer of greaseproof paper tied with string. Place the pudding bowl in a large pot of simmering water making sure the water comes up to at least half way up the side of the bowl. Simmer for 5–6 hours. Check water levels frequently as it is important not to let the pot boil dry.
To reheat the pudding on Christmas Day, steam again for 1½ to 2 hours.
This quantity is sufficient for two puddings – using a 3 pint and a 2 pint pudding bowl.

Puddings

Tisa karibu na kumi

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Fudge Sauce
4 oz butter
6 oz jaggery
7 fl oz (225 ml) double cream
Put the butter, jaggery and cream together in a saucepan; heat gently, stirring, until the butter is melted and the jaggery completely dissolved. Then simmer gently over a steady heat, for 5 minutes.
This keeps well in a screw-top jar in the fridge. Delicious heated up and poured over ice cream.
Pears in Fudge Sauce
9 pears
1 quantity of Fudge Sauce (see above)
Peel and core the pears and cut into quarters. Put the pear quarters in a shallow dish cut side down. Pour the sauce over the pears, and cook in a moderate oven (180C) for 20—30 minutes.
Alternatively, use bananas and cook for approximately 15 minutes.

Puddings

#

Usilaumu sisimizi sukari haimalizi

Fudge Crumble
This crumble is not made with flour, but porridge oats. It gives a delicious flapjack-like topping.
5 oz butter
5 oz jaggery
5 oz porridge oats
Melt the butter in a saucepan and stir in the jaggery and porridge oats. Spread the mixture over your choice of fruit (1½ lbs (750g) of rhubarb, apple, cherries, plums etc). Bake in a moderate oven (180C) for 30 minutes or until ready.
Fruit Crumble with Jaggery:
Apples, blackberries or any suitable fruit, peeled and chopped.
1—2 tablespoons jaggery
Topping:
4 oz plain flour 4 oz rolled oats
zest of one orange 3 oz jaggery
pinch salt 4½ oz butter
Slowly cook the fruit with one - two tablespoons of jaggery and a knob of butter. Put in ovenproof dish.
Rub the topping mixture together and place on top of fruit mixture. Bake in medium oven for approximately half an hour.

Puddings

NISIKIAPO utamu nacheka

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Oatcake ice cream
15 fl oz single cream
3 egg yolks
4 oz jaggery
4 oz oatcakes
5 fl oz double cream
2 tbsps whisky
Heat the single cream to simmering point; do not boil. Beat egg yolks and jaggery together until mixture is thick. Gradually pour hot cream into egg mixture stirring all the time. Strain the mixture into a heavy based saucepan and stir over a gentle heat until the custard thickens enough to coat the back of a wooden spoon. Do not boil. Allow to cool, then pour the custard into a freezer container and freeze for about 1½ hours until mushy.
Toast the oatcakes slowly under a preheated low grill until crisp, then crush them finely with a rolling pin. Allow to cool.
Beat double cream until it forms soft peaks. Fold the cream into the frozen custard together with the oatcake crumbs and the whisky and freeze.
Beat the mixture three times hourly. Cover, seal and freeze.
Serves 4 - 6.

Puddings

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GANDA LA MUWA LA JANA
CHUNGU KAONA KIVUNO

FLOATING CHOCOLATE PUDDING
3 oz self-raising flour
2 tbsps cocoa
pinch of salt
4 oz butter
2 eggs
4 oz jaggery
1—2 tbsp milk
1 tsp vanilla essence
Cream the butter and jaggery, beat eggs and vanilla and add to creamed mixture. Fold in flour and gradually add milk. Put into lightly greased dish and gently, on the back of a spoon, pour the sauce over the mixture. Stand in a roasting tin full of water and cook at 190C for 40 minutes. The sponge mixture rises and 'floats' on the sauce which thickens. Can be cooked earlier and warmed when needed.
Butterscotch Sauce
1 small can evaporated milk 4 oz jaggery
1 tsp vanilla essence 2 oz butter
Put milk, sugar and essence into pan. Heat gently, stir until jaggery dissolves and butter melts. Bring to the boil and boil for 10 minutes - the sauce should be fairly thick. Serve hot or cold.

Sauce: Mix the following together in a jug until the jaggery is dissolved
4 oz jaggery
2 tbsps cocoa
½ pt hot water
½ tsp vanilla essence

Puddings

NimekUla asali udogoni,
utamu ungali gegoni

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Gulamalaca
This is an old Sri Lankan recipe.
2 cups tapioca 2 cups water - to soak the tapioca
2 coconuts, for extracting the milk from the flesh (or use tinned coconut milk)
1 cup jaggery
Boil the tapioca with the water (like rice pudding) so that you have quite a stiff tapioca and put into a jelly mould or a pudding basin and set in fridge.
Squeeze the flesh of 2 coconuts to get the milk (1 cup of thick milk) – or use tinned coconut milk. Melt the grated jaggery and mix with the coconut milk to use as a sauce for the tapioca when you eat it.
This is eaten cold or hot with the sauce poured over it. If eaten hot, put the tapioca in a pudding basin and bake in a hot oven.
BISCUIT FUDGE CRUMBLE
4 oz butter 4 oz jaggery
6 oz digestive biscuits, crushed 1 tsp ground cinnamon
Melt the butter, stir in the jaggery and biscuit crumbs and cinnamon. Cook for 5 minutes. Cover the surface of cooked fruit with the crumble mixture and bake in a hot oven 400F/200C/Gas Mark 6 for 15 - 20 minutes.

Puddings

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PENZI LA MAMA TAMU
HALIISHI HAMU

STICKY TOFFEE PUDDING
7 oz chopped dates )
200 mls hot water ) Mix all together.
1 tsp bicarbonate of soda )
8 oz flour )
6 oz jaggery )
1 egg ) Mix all together.
2 oz melted butter )
1 tsp baking powder )
Mix all of it together and bake for 25 minutes at 180C.
Hot Fudge Sauce:
¼ pt double cream
4 oz butter
4 oz jaggery
1 tsp cinnamon
pinch nutmeg
Simmer in a pan for 7 minutes. Then pour over the cooked cake.

Puddings

MKULIMA NI MMOJA
WALAJI NI WENGI

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Plum Torte
8 oz caster sugar
4 oz unsalted butter
4 oz plain flour
1 tsp baking powder
2 large eggs
24 halves pitted purple plums
For the topping:
1 tbsp jaggery
juice of half a lemon
1 tsp cinnamon
Preheat oven to 180C/350F/Gas 4. Line a 9 inch spring form cake tin with greaseproof paper.
Cream together sugar and butter until soft and creamy. Add flour, baking powder and salt and then the eggs. Beat well to combine. Spoon mixture into cake tin. Place plums, skin side up, on top of mixture. Sprinkle jaggery and lemon juice over the top - the amount varies with the sweetness of the fruit. Finally sprinkle on the cinnamon.
Bake the torte in the preheated oven for 1 hour. Remove from oven and allow to cool in the tin. Serve warm.
Freezes well.

Puddings

#

Kupoteya njia ndiyo
kujua njia

Sticky Date Pudding
170 g stoned chopped dates
1 tsp bicarbonate of soda
2 inch knob fresh ginger, finely grated
300 ml boiling water
60 g butter
170 g jaggery
2 eggs
170 g self raising flour
½ tsp vanilla essence
Sauce :
200 g jaggery
1 cup thick cream
250 g butter
vanilla essence
Preheat oven 180C and grease a baking dish. Mix dates, ginger and bicarbonate. Pour water over mixture and leave to stand. Cream butter and jaggery, add eggs one at a time beating well. Beat in flour, date mixture and vanilla and pour into prepared dish. Bake for 30 - 40 minutes.
To make the sauce bring all the ingredients to the boil. Reduce heat and simmer for 5 minutes. Pour some of the sauce over the pudding and put the remaining bit in a jug.
Serve hot with lashings of thick cream!

Puddings

Kwenda mbio
siyo kufika

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BUTTERSCOTCH PUDDING
Base: Filling:
4 oz flour 6 oz butter
pinch salt 6 oz jaggery
pinch nutmeg 2 tbsps plain flour
2 oz butter 2 tbsps thick cream
1 tsp sugar Cream for pretty
Sieve flour, add spice, salt and sugar. Rub in butter until mixture is like breadcrumbs. Press into shallow heatproof dish and bake at 400F for 15 - 20 minutes. Cool.
For the filling, melt the butter, stir in flour and jaggery. When smooth stir in cream. Allow to cool slightly then put in crumb shell. When cool pile with whipped cream and chill.
BAKED BANANAS
4 - 6 good sized bananas
Lemon juice
knob of butter
1 tbsps jaggery
Slice bananas into a shallow dish, squeeze lemon over it. Dot with butter and a layer of jaggery. Bake for 15 minutes in a hot oven 425F Gas Mark 6. Serve with cream.

Puddings

#

Lisilokuwapo moyoni,
halipo machoni

Dark Chunky Marmalade
This might appear very time consuming, but the result is sensational. It is deliciously sticky and toffee-like.
3 lbs Seville oranges
2 lemons
5 pints water
6 lbs jaggery
Day 1:
Lightly scrub the fruit and place it in the preserving pan, add the water and bring it up to a gentle simmer. Place a large piece of double aluminium foil over the top of the pan and fold the edges over the rim. Very gently poach the fruit without the liquid evaporating for 3 hours.
Remove the pan from the heat and allow everything to get cool enough to handle. Strain the fruit into a large colander, reserving the poaching liquid. When the fruit is cool enough to handle, cut the oranges in half and scoop out all the inside flesh and pips, lay aside the peel and put the mush into a medium sized saucepan. Do the same with the lemons, but discard the peel.
Add 1 pint of the poaching liquid to the fruit pulp; place the saucepan over a medium heat and simmer for 10 minutes. Line a large nylon sieve with muslin gauze, and place it over a bowl. Strain the contents of the saucepan through the sieve and muslin. Leave it all like this while it cools and drips through. While you are waiting for it to cool, cut the halves of orange peel into quarters then cut them into chunky strips – the thickness is up to you – according to how you like your marmalade. Add these back into the preserving pan.
Continued ....

PRESERVES

HARAKA HARAKA
HAINA BARAKA

#

Dark Chunky Marmalade continued:
When the pulp is cool gather up the corners of the muslin gauze and twist it into a ball and squeeze all of the pectin-rich juices into the bowl until you are left only with the pithy membranes of the fruit. Discard the pith. Add the strained pectin to the preserving pan and leave overnight, loosely covered with a cloth.
Day 2:
The following day, place the preserving pan and its contents over a gentle heat and add the jaggery. Using a wooden spoon, stir the marmalade until all the jaggery crystals have fully dissolved. When the jaggery has dissolved, turn the heat up and let the marmalade bubble away gently – it can take 3—4 hours for it to darken and develop its lovely rich flavour.
When the marmalade has been cooking for 2½ hours place some small flat plates in the fridge. To test whether the marmalade has set, after 3 hours, place a teaspoonful of marmalade onto a chilled plate. Allow it to cool for a minute back in the fridge, then push it with your finger – if a crinkly skin forms, it has reached setting point. When it has set, leave the marmalade to cool for 20 minutes before ladling into warm sterilized jars. Seal the jars while they are hot.
This marmalade makes a wonderful Darky Chunky Marmalade Bread and Butter Pudding (see Pudding section).

PRESERVES

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HABA NA HABA
HUJAZA KIBABA

Chilli Sauce
2 lbs tomatoes 1 lb onions
1 lb celery 2 lbs jaggery
¼ cup salt 3 sweet peppers
2 pints malt vinegar ½ tbsp cloves, crushed
1 tbsp dry mustard 2 cinnamon sticks, crushed
chillies optional to your taste
Chop tomatoes, onions, celery and peppers. Gently heat the vegetables with the jaggery, add spices and vinegar and chillies chopped finely and simmer till thick. Fill sterilised jars.
Plum and Apple Chutney
450 g jaggery 1 litre malt vinegar
550 g apples 1.5 kg plums
450 g onions 225 g sultanas
3 cloves, crushed salt
2 level tsps ground cloves
2 level tsps ground cinnamon
1 level tsp ground ginger
1 level tsp ground allspice
Peel, core and chop the apples. Stone and quarter the plums, chop the onions and garlic. Put the jaggery and vinegar in a pan and bring slowly to the boil. Add the onions and fruit. Add the salt and spices. Bring to the boil, reduce the heat and simmer until a thick consistency, with no excess liquid. Stir frequently to avoid burning on the bottom of the saucepan. Put in to warm sterilised screwtop jars. Keep for 3 months for the chutney to mature before using.

PRESERVES

Taratibu ndiyo mwendo

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Tomato Chutney
8 medium tomatoes (1.5 kg)
3 medium white onions (450 g), chopped finely
1½ cups (300 g) firmly packed jaggery
1½ cups (375 ml) malt vinegar
1½ tbsps mustard powder
1 tbsp mild curry powder
½ tsp cayenne pepper
2 tsps coarse cooking salt
Peel and coarsely chop tomatoes; combine with remaining ingredients in large heavy-base saucepan. Stir over heat, without boiling, until jaggery dissolves. Simmer uncovered, stirring occasionally, about 1¼ hrs or until mixture thickens. Spoon hot chutney into hot sterilized jars, seal while hot. Makes about 1 litre (4 cups).
Pickled Bananas
¾ cup white vinegar 1½ cups jaggery
1½ tsps grated lemon rind 8 cloves
6 bruised cardamom pods pinch turmeric powder
½ tsp crushed black peppercorns ½ tsp ground nutmeg
13 medium bananas
Combine vinegar, jaggery, lemon rind, cloves, cardamoms, peppercorns, turmeric and nutmeg in pan. Stir till jaggery dissolved, boil for 5 minutes, simmer for 5 minutes. Peel and slice bananas, pack into hot sterilised jars, pour liquid into jars to cover bananas completely. Seal when cold. Makes 3 jars.

PRESERVES

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MWENYE PUPA HADIRIKI
KULA TAMU

Mango Chutney
6 large mangoes (or 8 small) green and hard, chopped
5 cups vinegar
4 – 5 cups jaggery
2 dessert spoons fresh mint chopped
4 dessert spoons ginger chopped
8 green chillies chopped
10 cloves garlic chopped
1½ dessert spoons salt
3 large bananas, chopped
1 cup raisins
1 bouquet garni
Boil the chopped mangoes in the vinegar until the fruit is tender – 5 – 10 minutes. Add the rest of the ingredients to the boiled fruit. Cook until slightly reduced and thickened. Discard bouquet garni. Put into sterilised jars and seal while hot.
Pear Chutney
3 lbs pears 1 lb onions
1 lb tomatoes 9 oz sultanas
1½ lbs jaggery 1 tsp freshly grated ginger
salt 1 tsp dry mustard
2 pints malt vinegar
Peel core and slice pears, add onions and tomatoes. Place in large pan and cook gently till tender. Add other ingredients and simmer till thick. Put the chutney into sterilised jars. Seal the jars while hot.

PRESERVES

MCHUMIA JUANI,
HULA KIVULINI

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SWEET AND SOUR LIME PICKLE
1 kg limes
2¼ tsps salt
2 tbsps red chilli powder
1½ cups jaggery
1 tsp coarsely crushed fenugreek seeds
1 tsp turmeric
2 tbsps oil
Wash and dry the limes. Cut each lime into eighths. Mix all the dry ingredients in the oil and add the jaggery. Put the limes into the spice and oil paste.
Put into jars and stir daily for 3 days. Keep the jars in a sunny position for 3 days.
After 3 days put the jars away and keep for 2—3 months before serving to allow the pickle to mature.

PRESERVES

What do the Swahili proverbs say? Aaha!
Visit our website at
www.homalime.com
where you will find a lot of information on all the activities on the farm, The Nyando Valley Development Trust, and how to stay here at Koru.

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WAPISHI WENGI
HUHARIBU MCHUZI

Jaggery is unrefined natural sugar
Jaggery is known in different parts of the world as gur (India), raspadura (Brazil), panela (Colombia). It has been used as a sweetener in Ayurvedic Medicine for 3000 years.
Fairleigh Jaggery is wholly unrefined natural sugar that is produced without use of chemicals and is nutritionally comparable with honey, with no chemical additives.
Sugarcane is crushed to remove the juice. It is then heated to remove excess water and allowed to cool and dry.
The mineral content of jaggery is much higher than that of white sugars, containing calcium, phosphorus, magnesium, potassium and iron and traces of zinc and copper. It is also a source of folic acid, proteins and B-complex vitamins. It is reputed to reduce tooth decay, is a good source of energy, prevents rickets, thrush, nutritious anaemia and constipation in infants.
In arid areas of Kenya many people who cannot afford more than one meal a day eat a few grammes of jaggery to give themselves an energy boost during the day. It is also reported to be beneficial for the healing of wounds internally and externally.

HOMA LIME CO LTD PRIVATE BAG KORU 40104 KENYA
Telephone: 254-020 2333678/9
Mobile: +254-0722-754664 or +254-0733-666606
Fax: 254-020 2333737
E-mail: info@homalime.com
www.homalime.com