Dried Mangoes Recipe / How to Make Achari Kavu /Mombasa Street Food /A Sweet and Hot Treat
Recipes in this Video
Dried mangoes are a popular snack in Kenya, often enjoyed for their sweet and tangy flavor. Traditionally, mangoes are abundant in tropical climates, making them a favorite for dehydration to preserve their taste and nutrients. This method allows for year-round enjoyment of mangoes, and they are often used in various dishes or as a convenient snack. Today, dried mangoes have gained global popularity, appearing in health food stores and as a common travel snack.
Ingredients
- ●mangoes
- ●lime juice
- ●sugar
- ●salt
Instructions
- 1Select ripe mangoes and peel them.
- 2Slice the mangoes thinly, about 1/4 inch thick.
- 3Arrange the mango slices on a dehydrator tray in a single layer.
- 4Sprinkle lime juice over the mango slices for flavor.
- 5Optionally, sprinkle sugar and salt to taste.
- 6Set the dehydrator to 135°F and dry for 6-8 hours until leathery.
- 7Check the mangoes periodically for doneness.
- 8Once dried, allow the mangoes to cool completely.
- 9Store in an airtight container in a cool, dry place.
Ingredient Alternatives
sugar
Healthier: honey
Cheaper: agave syrup
Honey provides natural sweetness with fewer calories.
lime juice
Healthier: lemon juice
Cheaper: vinegar
Lemon juice offers similar acidity at a lower cost.
Techniques
Equipment
Also Known As
Kashata is a traditional sweet treat originating from East Africa, particularly popular in Kenya. Made primarily from coconut and sugar, it is often enjoyed during celebrations and special occasions. The dish reflects the region's rich culinary heritage and has seen various adaptations, making it a beloved snack across different cultures.
Ingredients
- ●grated coconut
- ●sugar
- ●water
- ●corn flour
- ●cardamom
- ●salt
- ●peanuts
- ●vanilla extract
Instructions
- 1Prepare a baking dish by greasing it lightly with oil.
- 2In a saucepan, combine sugar and water over medium heat.
- 3Stir the mixture until the sugar dissolves completely.
- 4Add grated coconut to the sugar syrup and mix well.
- 5In a separate bowl, combine corn flour, cardamom, and salt.
- 6Gradually add the dry mixture to the coconut mixture, stirring continuously.
- 7Add chopped peanuts and vanilla extract, mixing until well combined.
- 8Pour the mixture into the prepared baking dish, spreading it evenly.
- 9Press down firmly to compact the mixture into the dish.
- 10Allow the mixture to cool at room temperature for about 30 minutes.
- 11Once set, cut into squares or rectangles.
- 12Store in an airtight container for freshness.
Peanut Barfi, a traditional Indian sweet, is often made during festivals and celebrations. It highlights the use of peanuts, which are abundant in many regions of India. This dessert symbolizes prosperity and is shared among family and friends, making it a beloved treat. Today, variations of barfi can be found globally, with different nuts and flavors, appealing to diverse palates.
Ingredients
- ●peanuts
- ●sugar
- ●ghee
- ●cardamom powder
- ●milk
- ●vanilla extract
- ●chopped nuts
- ●salt
Instructions
- 1Roast peanuts in a pan over medium heat until golden brown, about 5-7 minutes.
- 2Let the peanuts cool, then grind them into a coarse powder.
- 3In a saucepan, combine sugar and milk, and heat over medium heat until the sugar dissolves.
- 4Add ghee to the sugar mixture and bring to a boil, stirring continuously.
- 5Once boiling, add the ground peanuts and cardamom powder, and mix well.
- 6Cook the mixture until it thickens and starts to leave the sides of the pan, about 10-15 minutes.
- 7Grease a flat plate or tray with ghee.
- 8Pour the mixture onto the greased tray and spread it evenly with a spatula.
- 9Sprinkle chopped nuts on top and gently press them in.
- 10Allow the barfi to cool completely at room temperature, about 1-2 hours.
- 11Cut into squares or diamonds and serve.
Ingredient Alternatives
sugar
Healthier: honey
Cheaper: jaggery
Honey offers natural sweetness, while jaggery is a traditional sweetener.
ghee
Healthier: coconut oil
Cheaper: butter
Coconut oil is a healthier fat alternative, while butter is more accessible.
milk
Healthier: almond milk
Cheaper: water
Almond milk is dairy-free, while water can be used for a lighter version.
cardamom powder
Healthier: cinnamon
Cheaper: nutmeg
Cinnamon adds warmth, while nutmeg is a budget-friendly spice.
Techniques
Equipment
Also Known As
Mango chutney has its roots in Indian cuisine, where it serves as a tangy condiment to balance spicy dishes. Traditionally made during mango season, it showcases the fruit's versatility and is often enjoyed with curries or as a spread. Today, mango chutney has found its way into global kitchens, inspiring variations that incorporate local ingredients and flavors.
Ingredients
- ●mango
- ●sugar
- ●vinegar
- ●ginger
- ●garlic
- ●mustard seeds
- ●cumin seeds
- ●red chili powder
- ●salt
- ●turmeric
- ●onion
- ●green chili
- ●coriander leaves
- ●cloves
- ●cardamom
- ●black pepper
Instructions
- 1Peel and chop mangoes into small pieces.
- 2Heat oil in a pan over medium heat until shimmering.
- 3Add mustard seeds and cumin seeds; cook until they start to pop.
- 4Stir in chopped onions and sauté until translucent, about 3-4 minutes.
- 5Add ginger and garlic; cook for another 2 minutes until fragrant.
- 6Mix in red chili powder, turmeric, and salt; stir well.
- 7Add mango pieces and cook for 5-7 minutes, stirring occasionally.
- 8Pour in vinegar and add sugar; mix until sugar dissolves.
- 9Simmer the mixture for 15-20 minutes until thickened, stirring occasionally.
- 10Remove from heat and let cool.
- 11Blend the chutney to a smooth or chunky consistency as desired.
- 12Transfer to sterilized jars for storage.
Ingredient Alternatives
sugar
Healthier: honey
Cheaper: jaggery
Honey adds sweetness with fewer calories.
vinegar
Healthier: apple cider vinegar
Cheaper: lemon juice
Apple cider vinegar offers a milder flavor.
ginger
Healthier: ginger paste
Cheaper: ground ginger
Ground ginger is more accessible and has a longer shelf life.
green chili
Healthier: jalapeño
Cheaper: bell pepper
Jalapeño provides heat without overwhelming flavor.
Techniques
Equipment
Also Known As
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