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    You are in: Home / Community Forums / African Cooking / really need the recipe for somalian bread- muufo
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    really need the recipe for somalian bread- muufo

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    Elmotoo
    Mon Jun 04, 2007 1:38 pm
    Forum Host
    somewhere i recall seeing/hearing/reading that it is a yeast risen cornbread. doesn't THAT sound interesting?!
    Elmotoo
    Wed Jun 20, 2007 10:13 pm
    Forum Host
    This doesn't help the situation, but I *did* get a couple responses, lol...

    Beth,
    Tomake a mufo needs a southern Somali person to show you, it takes time and effort, but all that is worth it, Mufo with lamb stew is the best, please ask any Somali lady around your town, make sure she is from South, Mufo is part of daily diet of Southern Somalia, especially: Mogadishu, Marka, Barawe and Kismayo.

    Good Luck.

    SIGH. and...

    The most popular bread [in Somalia] is muufo, a flat bread made from ground corn flour. (Culture of Somalia)

    Muufo, a variation of cornbread, this is a dish made of maize and is baked in foorno (clay oven). It is eaten by cutting it into small pieces, adding macsaro (Sesame oil), sugar and mashing it with black tea. (Cuisine of Somalia)

    I'm eager to get into muufos. That's the round kind of bread I remember from Afrique. Like bananas, muufos are for shredding, dunking, squishing into the rest of the meal. (Much Ado About Muufo)

    Mufo is bread made with corn flour, salt and sugar and is baked like a cake. (Report on Somali Diet)

    really big SIGH.
    umm_yeaah
    Wed Sep 05, 2007 10:28 am
    Newbie "Fry Cook" Poster
    Hi all, here are 2 recipes for 2 different types of somali muufo. The first is muufo xamari (which i prefer)- the recipe from friend

    1 cup fine textured semolina flour
    1 cup coarse semolina flour
    Ĺ cup all purpose flour
    Ĺ teaspoon of dry yeast
    Couple garlic cloves
    1 small onion
    Half teaspoon of black cumin seeds
    1-1/2 cups of hot water
    Salt.

    You can also add sugar instead of the garlic and onions to make sweet muufo that is good with cup of chai late

    Step 1

    Mix the two types of grain with 1 cup of hot water and put it aside for few hours to rise

    Step 2

    Get a large bowl, put your mixed grain, all purpose flour, black seed, mince the garlic and onion and add that as well as the yeast and the rest of your water. Here is the fun parts you need to knead it and feel the consistency. Make sure you donít make it watery but make it thick enough that you can cut it. Now cover it and let it sit over night or at least 6-8 hours

    Step 3

    Turn your oven to 460 degrees

    Grab the deep dish pan and oil it and put it on the stove. Now dip some water in your hand and kind of free form your dough into four and drop it in the pan. The point here is not to cook your muufo on the stove but to give it that initial sizzle so that itís not typical bread. Then cover it aluminium foil and put it in the bottom rack of the oven.

    After 30 minutes later move it to the top rack and put the oven on broiler/grill and let it sit there for another 3-5 minutes.

    Now the key thing in any muufo is the grain you have to have both fine grain and coarse grain mixed together to get the best consistency.

    2nd is muuffo baraawe from
    here


    2 cups of white semolina or farina flour
    1/4 cup all purpose flour
    1 tablespoon sugar (optional)
    1 teaspoon onion powder
    1 clove garlic, minced
    1/2 teaspoon active dry yeast
    1 1/4 cup lukewarm water
    Salt to taste

    Combine all the ingredients (except water) together and mix them well in a bowl. Add the water and knead to make to a dough. Cover the bowl tightly, put it in a warm place (such as the kitchen) for at least 6 hours until the dough doubles in volume; then work the dough gently with your hands. Cover and let it rise again.

    Preheat oven to 400 degrees Fahrenheit. When the dough has risen second time, pick about half a handful with wet fingers and drop them on an oiled baking pan, spacing them 2 - 3 inches apart. Cover the pan tightly with aluminum foil and put it in the lower rack of the oven for about 15 minutes or until the bottom side of the muufo is golden in color. When done, the top of the muufo will stay white. If you want the top side to be golden, flip the muffo over and bake for 3 to 4 minutes more. Serve with any kind of sauce. Yummy with maraq bilaash!

    good luck and enjoy
    Elmotoo
    Wed Sep 05, 2007 4:55 pm
    Forum Host
    icon_eek.gif icon_eek.gif icon_eek.gif icon_eek.gif

    WHERE HAVE YOU BEEN?????? OMG!!!! THANK YOU!!!!!!!!! WELCOME to Zaar & the NA*ME Forum!!!!


    Beth
    umm_yeaah
    Thu Sep 06, 2007 12:03 pm
    Newbie "Fry Cook" Poster
    Hi Beth,
    sorry I only just came across the post, and u're welcome, I'm just glad to see people experiment with somali food .. let me know how it turns out if you make it
    Karen Elizabeth
    Fri Sep 07, 2007 3:24 am
    Food.com Groupie
    Hello there! Welcome to Zaar! I hope we are going to see you regularly, please feel free to drop in and chat! Please come say hello in the Chat and Intro thread, we are always so happy to welcome people in! icon_biggrin.gif
    Elmotoo
    Thu Feb 14, 2008 4:21 pm
    Forum Host
    looky what landed in my inbox:

    [url=]http://www.gourmet.com/restaurants/2008/02/marcus_samuelsson_QA?currentPage=1The Gourmet Q + A: Marcus Samuelsson[/url]

    I went to www.menupages.com & found Merkato 55...

    Merkato 55
    55 Gansevoort St - Btwn Greenwich & Washington St
    New York, NY 10014

    212 255-8555

    Assorted African Breads
    Benne Flat Bread
    Za'atar Bread
    Pita Bread
    Meali Bread
    Chutneys
    Apricot Blatjang 4.00

    Coriander 4.00

    Tomato 4.00

    Foie Gras Date 7.00

    Sambals $4
    Mango
    Long Bean
    Cucumber
    Chili
    Dips
    Hummus 5.00

    Baba Ghanoush 4.00

    Apple Yogurt 4.00

    Finger Food
    Boiled Peanuts 4.00

    Fried
    Falafel 7.00

    Plantain Chips 5.00

    Akara Bean Fritter 9.00

    Tartar Kitfo
    Beef 11.00

    Lamb 12.00

    Tuna 13.00

    Specials
    Pickled Pepper Atjar 8.00

    Dullet Spiced Tripe 10.00

    Bread / Chutney / Dip / Sambal / Tartar for 2, for 4, or for 6 pp 11.00

    Dinner - Small Plates
    Chicken Soup celery, avocado, pean butter 11.00

    Callaloo, Smoked Eel hearts of palm, cashew 13.00

    Merguez Sausage corn pap, chili mustard sauce 11.00

    Frisee Salad pickled baby eggplant, mint, duqqa 13.00

    Roasted Barley Tabouleh arugula, feta 15.00

    Pickeled Mackerel papaya atjar, watercress 14.00

    Oysters harrissa mignonette, melon granite 15.00

    Honey Glazed Duck banana, wild coriander salad 16.00

    Grilled Shrimp piri piri, baby romaine 17.00

    Octopus, Cured Beef dadel salaai date salad 17.00

    Lobster Salad grapefruit, napa cabbage, almond sambal 17.00

    Dinner - Large Plates
    Chickpea Duplings spiced butter, marjoram 19.00

    Merkato Burger green tomato, awase mayo 16.00

    Snapper In Banana Leaves chermoula, dried corn 25.00

    Grilled Tuna Malata cockles, pumpkin 28.00

    Yassa Guines Hen caramelized onion, preserved lemon 27.00

    Jerk Pork Belly radish, green mango 28.00

    Berbere Rack Of Lamb grains of paradise sauce 32.00

    Venison Sosaties apricot, cracked mustard seed 30.00

    Steak Dakar pickled onion, wild coriander butter 30.00

    In A Pot
    Kefta Smoked Tomato Sauce, Fried Egg, Cilantro 19.00

    Chicken Doro Wat, Red Onion, Cottage Cheese 25.00

    Seafood Ceebu Jen, Broken Rice 30.00

    Sides
    Cous Cous, Date 9.00

    Merkato Fries 7.00

    Plantain Fufu 7.00

    Broken Red Rice 8.00

    Smoked Stewed Kale 8.00

    Blackened Corn 8.00

    Artichokes Saffron 12.00

    Creamy Lentils 8.00


    YUMMMM!!

    Beth
    Elmotoo
    Thu Feb 14, 2008 4:48 pm
    Forum Host
    icon_eek.gif icon_eek.gif icon_eek.gif I googled muufo just to see if there was anything new since last spring...

    1. These foodie-peepz are desperate to show their genuine love and appreciation for the humble muufo. However, much like me, as far as we know, its creation/appearance involves the careful preparation of ritualistic sacrifices and shamanistic performances at the back of the kitchen that result in the miraculous materialisation of a muufo on the plate .. AKA, dunno, my mum makes it.

    Anyhow, these poor souls have trawled the net inside and out. Quizzed Somali-yakee taxi drivers, and cafe urchins, considered inquiring at somali embasies and have even mailed skinies in far away capetown .. and all to no avail.

    So, if anyone knows this carefully kept secret, and wouldn't mind sharing it, please post it here (and/or there too)


    BUT 2. Muufo Baraawe (Somali Bread)



    2 cups of white semolina or farina flour
    1/4 cup all purpose flour
    1 tablespoon sugar (optional)
    1 teaspoon onion powder
    1 clove garlic, minced
    1/2 teaspoon active dry yeast
    1 1/4 cup lukewarm water
    Salt to taste

    Combine all the ingredients (except water) together and mix them well in a bowl. Add the water and knead to make to a dough. Cover the bowl tightly, put it in a warm place (such as the kitchen) for at least 6 hours until the dough doubles in volume; then work the dough gently with your hands. Cover and let it rise again.

    Preheat oven to 400 degrees Fahrenheit. When the dough has risen second time, pick about half a handful with wet fingers and drop them on an oiled baking pan, spacing them 2 - 3 inches apart. Cover the pan tightly with aluminum foil and put it in the lower rack of the oven for about 15 minutes or until the bottom side of the muufo is golden in color. When done, the top of the muufo will stay white. If you want the top side to be golden, flip the muffo over and bake for 3 to 4 minutes more. Serve with any kind of sauce. Yummy with maraq bilaash!

    and...

    1 cup fine textured semolina flour
    1 cup coarse semolina flour
    Ĺ cup all purpose flour
    Ĺ teaspoon of dry yeast
    Couple garlic cloves
    1 small onion
    Half teaspoon black seed
    1-1/2 cups of hot water
    Salt.
    Aluminum foil and non-stick cooking pan.

    You can also add sugar instead of the garlic and onions to make sweet muufo that is good with cup of chai late

    Step 1

    Mix the two types of grain with 1 cup of hot water using spoon (plz donít burn yourself on my account) and put it aside for few hours

    Step 2

    Get a large bowl, put your mixed grain, all purpose flour, black seed, mince the garlic and onion and add that as well as the yeast and the rest of your water. Here is the fun parts you need to knead it and feel the consistency. Make sure you donít make it watery but make it thick enough that you can cut it. Now cover it and let it sit over night or at least 6-8 hours

    Step 3

    Turn your oven to 460 degrees

    Grab the deep dish pan and oil it and put it on the stove. Now dip some water in your hand and kind of free form your dough into four and drop it in the pan. The point here is not to cook your muufo on the stove but to give it that initial sizzle so that itís not typical bread. Then cover it with your aluminum foil and put it in the bottom rack of the oven. About 30 minutes later move it to the top rack and put the oven on broiler and let it sit there for another 3-5 minutes.

    Now the key thing in any muufo is the grain you have to have both fine grain and coarse grain mixed together to get the best consistency.


    Here's where it's all happening:
    Topic: The muufo appreciation society

    there was a link in there to a cookbook, too: Somali Cuisine

    Beth
    Muslimah_
    Thu May 01, 2008 2:53 pm
    Newbie "Fry Cook" Poster
    Hello,

    However the recipes shown on this thread so far, appear to be the same ingredients however I rarely see muufos with garlic or onion ingredients in them.

    From what I can recall, this are some of the ingredients:

    Fine textured semolina
    All purpose plain flour
    hot water
    Yeast
    Salt
    Sugar
    Oil for Pan

    In order for the muufo to turn out great, it mainly lies in the rising of the mixture, which takes time.

    Great tip:
    If you have made some muufo mixture previously, make sure you leave some mixture behind for use later on. About a cup full. So if you are making anew muufo mixture just use this and replace it with the yeast.

    .
    Sometimes they are made into bun shapes and baked in a wok style pan, otherwise it can be made into a flat-round shape (but still thick).
    The wok style pan is rare to find, so its nroamlly exported from barawa, Somalia.


    I think this is how it is made:

    Mix the flour and semolina, add salt and sugar

    Mix in the lukewarm water

    Mix the yeast with water separately and then add into the mixture of semolina etc.

    Leave it to rest for several hours

    This is not the exact recipe so please dont take my word for it, just a guideline.

    I'll try to get the actual full recipe as soon as I can, God willing.


    Last edited by Muslimah_ on Tue Mar 17, 2009 1:18 pm, edited 2 times in total
    Elmotoo
    Thu May 01, 2008 3:30 pm
    Forum Host
    WOW!! Thank you!
    Beth
    Muslimah_
    Thu May 01, 2008 4:32 pm
    Newbie "Fry Cook" Poster
    You're welcome, Beth

    Muslimah
    Elmotoo
    Mon Jul 08, 2013 4:31 pm
    Forum Host
    5 years later, Bravanese Bread (Muufo Baraawe) Pain Bravanais (Maanda) - See more at: http://xawaash.com/?p=1#sthash.gIYsr7jr.dpuf

    what i find most curious is that the descriptions say CORN but the recipes list semolina which is WHEAT. Why not use cornmeal?
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