{"id":555,"date":"2015-08-21T19:24:02","date_gmt":"2015-08-22T02:24:02","guid":{"rendered":"https:\/\/themodernbarista.com\/?p=555"},"modified":"2015-10-25T08:59:02","modified_gmt":"2015-10-25T15:59:02","slug":"uganda-sipi-falls-paired-with-salted-caramel-mandazi","status":"publish","type":"post","link":"https:\/\/themodernbarista.com\/index.php\/2015\/08\/21\/uganda-sipi-falls-paired-with-salted-caramel-mandazi\/","title":{"rendered":"Uganda sipi falls paired with salted caramel mandazi"},"content":{"rendered":"

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One of the reasons I love working in specialty coffee is it allows me to continue my exploration of food. It’s traditions and cultures, and experience things I might not come across in my every day life. Coffee and it’s origin, allows me to dive into a specific culture, to create a food pairing to not only honor the coffee I am enjoying, but the many hands that helped this coffee \u00a0from bean to cup. During this food and coffee journey, I have found myself most drawn to Africa. The coffees tend to be wild, exotic and unexpected, and the food, while simple at first glance, is incredible. I have been hooked on the Uganda Sipi Falls<\/a> for a few months now. I love it as cold brew, it’s sweet and creamy finish is almost habit forming. I challenged myself to take the traditional “coffee & donuts” idea to Uganda. Meet the mandazi.<\/p>\n

You’re probably thinking, what the heck is a mandazi? A mandazi is essentially an Ugandan donut. They are sweetened with coconut flakes and cardamom, and are much less sweet than the donuts I am used to eating.<\/p>\n

I started researching traditional Ugandan food, and came across this recipe<\/a>\u00a0for “soft, mini mandazi”. I liked this recipe because it uses yeast,\u00a0but mostly because her photographs make them look like beautiful little pillows. Light & fluffy are my kind of donuts. I only made minor adjustments to her recipe, adding grains of paradise instead of cinnamon to give it more of a savory, peppery flavor. I then candied some lemon peels and make a quick salted caramel dipping sauce.<\/p>\n

The original concept was to have multiple dipping sauces for different coffees; salted caramel and lemon with the Sipi Falls, chocolate blackberry for the tanzania, but I’ll save this idea for later \ud83d\ude09<\/p>\n

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salted caramel sauce<\/div>\n
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Prep time:
Total time:
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Ingredients<\/div>\n