Thursday, 29 July 2010

Jugu Cake / Twice Baked Peanut Bars

Jugu or njugu is peanut or groundnuts in Swahili. As a child I remember them as karanga which is also swahili. My best memory of these is when we used to get them fresh. Local farmers would sell them house to house shouting:
'karaaaaaaaaaaaaanga karaaaaaaaaaanga!!' Ma would buy them and we would get them boiled for our tea. So yummy. We used to eat them hot, just pop them in our mouths and pop them so all the juices and the nut is squirted into our mouths. They were sooo sweet and tender.

Jugu cake is a Tanzanian special; twice baked, like biscotti according to Aly Khan of Treat a Week Recipes, a fellow Ismaili blogger with a great site.
This recipe makes two plates for khana and spare.



Ingredients
3 Cups peanuts; grind roughly (reserve 1/2 cup)
5 cups flour
2 cups sugar
1 tspn baking powder
1/2 cup vegetable oil (I used corn oil)
2 eggs
2 cups milk

Method
1. Heat the oven to 175 Centrigrade.
2. Beat the eggs and milk in a large bowl and keep aside
3. Mix all the dry ingredients including the whole peanuts
4. Add the oil and mix with finger tips to make a bread crumbs like mixture
5. Add the egg and milk mixture slowly, mix, this will be quite sticky
6. Pour into a 12 inch by 12 inch tray
7. Bake for 30 minutes
8. Cut into diamond shapes and place on a oven tray
9. Heat the oven to 220 Centigrade
10 Bake again for 15 minutes
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3 comments:

sajjid said...

who's jugu cakes are better? You or your mum's?

Saju said...

there are the same, mum taught me how to make them. I am a good pupil!!

Chef Mireille said...

how interesting to learn about Uganda cuisine - I have tried recipes from Kenya but never Uganda before - I am now your new follower!

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