👨‍🍳 作り方

1. 1

   For the vitumbua: Blend the soaked and drained rice with coconut milk until smooth. Stir in sugar, yeast, cardamom, and salt. Cover and let it rise in a warm place for about 30-45 minutes, or until bubbly.

   ⏱️ 45 minutes
2. 2

   While the batter rises, prepare the meat. In a bowl, combine the meat cubes with minced ginger, garlic, turmeric, cumin, chili powder, and a pinch of salt. Mix well to coat the meat evenly.

   💡 プロのコツ: Marinate for at least 15 minutes for better flavor.
3. 3

   Heat enough vegetable oil in a deep pan or wok over medium-high heat for frying the meat. Fry the marinated meat in batches until golden brown and crispy. Drain on paper towels.

   ⏱️ 15 minutes

   💡 プロのコツ: Ensure oil is hot enough to achieve crispiness without making the meat tough.
4. 4

   Heat a vitumbua pan (special dimpled pan) or a non-stick skillet over medium heat. Lightly grease the pan if necessary. Pour the risen batter into the molds or small circles in the skillet, filling them about two-thirds full.

   💡 プロのコツ: A vitumbua pan is ideal for achieving the traditional shape.
5. 5

   Cook the vitumbua for about 3-4 minutes per side, or until golden brown and cooked through. They should be fluffy and slightly crisp on the outside.

   ⏱️ 8 minutes

   💡 プロのコツ: Flip carefully to ensure even cooking.
6. 6

   Serve the hot vitumbua immediately with the crispy fried meat on the side. This dish is best enjoyed fresh.

   💡 プロのコツ: Can be served with a side of chili sauce for extra heat.